Pizza Revelations

Usually, I am a huge proponent of making things from scratch whenever possible.  I've been baking my own version of a whole grain bread for over a year now, and I've recently been getting really good about cooking my own dried beans and stockpiling them in the freezer to use when needed.  Almost whole wheat pizza dough, based on the recipe in Vegan with a Vengence, normally falls into this category as well.  However, when I was at Trader Joe's yesterday, I saw their garlic and herb already made pizza dough and decided to give it a try.

Now it is picture story time! 

I don't recall who did it, but over at the post punk kitchen forums, someone decided to put swiss chard on pizza, and I thought it was an absolutely fabulous idea.  Above is the pre-greened pizza with red bell pepper, corn, and the soy chorizo (also from Trader Joe's)

There are two different sauces on the pizza since I had to improvise due to someone eating a large portion of the tomato vodka tomato sauce that I had for dinner last night but was saving the remainder for this pizza.  The left side has some homemade sundried tomato hummus instead.

The verdict? The dough was alright, but I much prefer making my own. I learn more towards a wheat-ier crust, which has a bit more bite to it. Perhaps I'll just have to make my own whole wheat version of this one.

But in all honesty, the star of the show was the tomato vodka sauce. I inhaled that side of the pizza. Seriously. How come I had never thought to use it on pizza before? I'd highly recommend doing it, because it was absolutely brilliant. Took the pizza to a whole new level.