this makes a big sheet pan pizza, which is the best kind of pizza in my opinion. this recipe has you making the dough and the sauce from scratch, but there are always shortcuts if you’re tight on time. a good alternative is to use frozen pizza dough or lavash or another sort of flatbread.

DOUGH (adapted from mark bittman’s “how to cook everything vegetarian”)

2 c. unbleached flour (and more for rolling out)

1/2 c. whole wheat

1/2 c. rye flour

2 tsp instant yeast

1 tsp salt

2 1/2 tbsp olive oil

1 c. warm water (and 1/4 more potentially)

put flours, yeast and salt in a food processor and pulse quickly to mix. then add the oil with the  water until a dough forms. add more water as needed. knead for a minute on a floured surface, then put in an oiled bowl (turn it over once in the bowl so the top gets coated) and cover with plastic wrap or a damp towel and leave in a warm spot to rise. let rise until doubled, 2 hours. roll out into a large rectangle (a bit bigger than your sheet pan). spray pan with oil, then drape dough overtop. roll edges up to make the crust and press all the way around. then cover with damp towel again and rise for 20 minutes (while you prep your toppings).

*you can make double and freeze half for future pizza

SAUCE

oil

1/2 red onion, diced fine

6 cloves garlic, grated

1 tomato, chopped

1 can tomato paste

1/4-1/2 c. water

handful chopped basil

black pepper

big pinch of salt, big pinch of chili flakes

2 tbsp balsamic vinegar

1/4 c. nutritional yeast

heat up oil in a small saucepan and throw in onions and all the garlic, stir around constantly so the garlic doesn’t burn. cook for a couple minutes, then add the tomato, tomato paste and water. add remaining ingredients and simmer for 15-20 minutes. puree if you like a really smooth sauce. i like mine as is.

TOPPINGS

4 big leaves of kale, veined and chopped fine

1/2 a soyrizo, crumbled

8 garlic stuffed green olives, sliced

1 tbsp capers

1/4 zucchini, sliced thin

1 small nugget potato, shaved very thin

lots of cheese

rinse potatoes, then let soak in cold water. when it’s time, pat them dry. meanwhile, lay out the zucchini slices and salt them. let sit for 10 minutes, then shake the salt all off and pat with a clean towel (this makes it not get mushy).

when you’re ready to assemble, spread the sauce over the dough (i had about 1/4 c. left over), then put your toppings on, saving the kale for very last and the cheese for 2nd to last. your kale will get all crispy delicious.

bake in a preheated oven at 500 for 10 minutes (turn pan after 5 minutes). all done! serve with nutritional yeast and hot sauce.