Sequestration Meal #214

 

You didn't see this the first time around, and the cheese got a little overly brown in the reheating, but this is leftovers of my own homemade vegan pizza with some of my creamy dill dressing for dipping. It was a pretty simple pizza, although I made my own pizza sauce and my own crust so I feel like I should unlock some sort of baking achievement trophy or something. Mostly I had to use up some grape tomatoes and I was in the mood for pizza. Neither the pizza crust nor the sauce was all I'd hoped, but having the herb dressing covered over a multitude of sins.

The toppings, aside from the sauce, are Violife mozzarella, Yves pepperoni, green pepper, mushrooms, and Violife Parmesan. Of course I also added garlic powder and Italian seasoning, too, because I like that on my pizza.

Lately I've been thinking I need to try re-creating something regional I used to love, a so-called "mustard pie," which uses a mustard sauce instead of a tomato sauce on the pizza crust. I remember it being so good and yet I also know how weird I thought it was when I first heard of it! It's served at one of the oldest pizzerias in the U.S., which is not super far from here but the pizza is definitely not vegan and also right now it's a pandemic, so that's two obvious reasons not to go there. But I could probably approximate it. What do you think? Have you ever had mustard pie? Does it sound good to you?