Get Inspired by Vacation Eating: Vegan Portobello Carpaccio Pizza

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Editor’s note: Kristy from Keepin’ It Kind came back from a New York City vacation fired up to re-create her culinary adventures in the kitchen. This vegan mushroom carpaccio pizza is a riff on a sandwich she bought from one of those trendy NYC food trucks. She layers artichoke-olive tapenade and lightly roasted portobello mushrooms on homemade pizza dough, and tops the whole thing with lemon-dressed arugula. The result? “An ‘Oh my God’ pizza.” -- Jane

This was an “Oh my God” kind of pizza. Because that’s all Chris or I could say while we ate it. All of the flavors mesh so perfectly that you want every bite to last forever. It was as good as a vacation--allowing us both to forget all of our to-do lists and live fully in the (much too brief) moment that was eating this pizza. After we finished off the last slice, nothing else mattered.

Mushroom Carpaccio Pizza
Image: Courtesy of Keepin’ It Kind

Have you made something interesting for Meatless Monday this week? If so please share the recipe link or your recipe in the comments. You can find more Meatless Monday recipes by clicking the tag Meatless Mondays.

BlogHer Contributing Editor Kalyn Denny will be returning to Meatless Monday on March 4.

Read more from Portobello Carpaccio Pizza at Keepin' It Kind

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