Pinsa Provenzale with vegan cream cheese and oyster mushrooms
Pinsa combines the best of pizza and focaccia. A fluffy base, yet also crispy. If you haven't noticed pinsa lately, you really should try this recipe! You don't necessarily have to put tomato sauce on pinsa, like you usually do with pizza. Vegan cream cheese is also a good option. Combine it with oyster mushrooms and arugula, and you have a vegan pinsa Provenzale that is absolutely delicious. The oyster mushrooms give it a nice bite that somewhere might resemble fish or meat. Highly recommended!
Dinner & lunchPizza & pinsa2 servings15 minutes preparation
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This is how you make it
- Preheat the oven to 200°C.
- Place the pinsas on a baking tray.
- Spread vegan cream cheese evenly over the pinsas.
- Sprinkle each pinsa with Provence herbs.
- Tear the oyster mushrooms into small pieces. Top both pinsas with them.
- Bake the pinsas in the preheated oven for 8-10 minutes, or until the edges are golden brown.
- Garnish each pinsa with a handful of arugula.
- Drizzle with olive oil to taste (optional).
