This dessert pizza was forced to squeeze shoulder-to-shoulder into an oven full of savoury pizzas with some slightly quixotic vegan toppings (think rosemary-flecked potatoes, banana peppers and kale). The same crust recipe worked equally well for the savoury and sweet pizzas. I think this was the dough recipe we used, except with 1 cup of whole wheat and 1 cup of white flour. Greased cookie sheets worked smartly instead of pizza pans.
I usually avoid using highly processed, non-organic vegan edibles, but Tofutti “Better than Cream Cheese” is an awfully versatile item on which I splurge on very infrequent occasions. In this particular indulgence, the occasion was a small send-off party before my trip to learn about urban and organic agriculture in Cuba this past February.
- 2 containers of plain Tofutti “Better than Cream Cheese”
- 2.5 cups of mixed berries (blueberries and sliced strawberries are especially scrumptious together)
- 3/4 to 1 cup of sugar
Preheat oven to 350°F.
Gently combine the berries, sugar and Tofutti in a bowl, and do your best to avoid squashing the berries and making them bleed profusely. Pour the mixture evenly over the pizza crust, leaving a 2-3 inch margin from the edge of the cookie sheet.
Bake for ~30-40 minutes, or until the crust tastes done. Slice, serve, and lick your fingers discreetly.