I wasn't ALWAYS vegetarian. Not when I went to college, which means I fell in love with pizza – pepperoni pizza. Now...you can get pepperoni pizza just about anywhere. Vegetarian pizza as well. But not vegetarian pepperoni pizza.
Since I became vegetarian, and was faced with the dilemma of never eating pepperoni pizza again, or occasionally using one of those meat alternative products, I chose the latter.
Meat alternative products tend to be dry, due to a much lower fat content than meat. So I make necessary adjustments. In this case, I layer the cheese on top of the veggie pepperoni.
There's no doubt this is fast food for busy vegetarians with CRAVINGS. So I'll make my next recipe more in line with the Slow Food movement, like comforting Cabbage Rolls. Or maybe more gourmet, like Tomato Chèvre Tart.
Vegetarian Pepperoni Pizza
1/2 cup pizza sauce
1/2 package Yves Veggie Pizza Pepperoni
1 large bocconcini, sliced
1 small bunch fresh oregano
Preheat oven to 450ºF. Lay the focaccia on a pan. Spread with the pizza sauce. Arrange the veggie pepperoni slices on top, then the sliced cheese. Bake for approximately 20 min. or until the crust browns and crisps, and the cheese oozes golden. Remove from the oven. Then by holding the top of each oregano stem with one hand and grasping a little further down with the fingers of the other hand and pulling down, sprinkle the pizza with fresh oregano. Serves 2.