I love making my own pizzas and I guess it’s because I know for sure what is in it.
Another reason is because I have the opportunity to layer most of my favourite
vegetables together all at once. For those people who love vegan pizza as much as
me, I have a tip which will make the pizza moist and prevent it from drying out.
My tip is to have a layer on the base of frijoles refritos (Mexican Refried Beans)
then tomato pizza sauce. This keeps the pizza moist, when it’s in the oven
so the vegetables on top leave their juices on top of the sauce.
So on this pizza I have on the base: frijoles refritos (Mexican Refried Beans),
garlic and basil tomato pizza sauce, refried roasted potatoes with a bit of garlic,
onion, mushrooms, artichokes, kumatoes, sun dried tomatoes, jalapeños, olives
and fresh basil leaves with I placed on top with 3 minutes (17 minute mark of the
cooking time left. (Pizza was @ 220C for 20 minutes) Takes 15 minutes to prepare.