Mozzarella Teese White Pizza with Sage
Chicago Soy Dairy recently sent me a sample of their new mozzarella teese, which I think should be coming out to stores shortly, though I’m not sure exactly when that will be. I wanted to find something that would really highlight the teese, and I’d seen a recipe for White Pizza with Sage in Deborah Madison’s “Local Flavors” cookbook that looked amazing. It’s a very simple recipe where the whole focus is on the mozzarella, so I thought it would be the perfect thing to really put the new teese to the test.
I used the pizza dough recipe from the cookbook ( it was enough for two crusts, so now I have another pizza dough ball awaiting me in the freezer! Joy…). Once your dough is ready, you just lay out your mozzarella slices on top, brush with a little olive oil and bake for about 7 minutes in a 500 degree oven. Take the pizza out, lay the sage leaves out over the top, and put it back in for 10 minutes or so. Sprinkle it with some sea salt and red pepper flakes before serving, and you’re good to go!
The original recipe called for Parmesan to be added with the seasonings, and I didn’t have any vegan Parmesan on had, so I just left it off. Honestly, I really don’t think it was needed. The salt does it’s job just fine, and none of the spotlight is taken away from the mozzarella.
Speaking of the mozzarella, it was awesome on this! I have to admit that I was a little nervous when I was laying it out over the crust. The whole pizza depends on the cheese here, since there’s no sauce and very few other toppings for it to hide behind. It wasn’t particularly stretchy, but that was probably because it had cooled a bit by the time we took photos and actually got to sit down and eat. But it was really creamy and tasted perfect on this. I’m a huge vegan-cheese-skeptic, and I was totally impressed.
The only thing I’ll do differently next time is make sure the sage leaves have plenty of olive oil on them when I lay them over the mozzarella. You can see in the photo that the pieces with more oil stayed flat rather than curling up in the heat of the oven. That’s just a minor detail though; on the whole, this was really delicious!