Dinner Plate #24

 

I suddenly got in the mood for pizza. I didn't want to have a tomato-based pizza, so I made some tofu-cashew ricotta as the basis for this spinach and mushroom ricotta pizza. I had that with a salad of romaine, blanched broccoli, cucumbers, tomatoes, red onion, Bac'n pieces, croutons, and a creamy Italian dressing.

I think one of the reasons I wanted pizza was that it was a cold day, but I also know the cold days are going away quickly. It was delightfully chilly and rainy, though, and perfect for having the oven on. I cook pizza at a really high temperature--500 degrees--so it's not summer food for me. This was a good pizza.

The salad was one I knew I'd like, because I have made similar salads many times before. The dressing is super simple to make--I mix equal parts bottled Italian dressing and vegan mayo. The only bottled salad dressing I ever buy is bottled Italian, specifically for this lazy dressing. I also found, at some point, that I adore broccoli in salad, but only if it's cooked; I can't bear raw broccoli. So there we were! I found this one of my best meals all week.