Steak(less)house Pizza *Vegan*

 This was derived from a recipe I cam across in Chef Daniel Bolud's self-entitled cookbook for a steakhouse pizza.  It was actually not one of the written out recipes, but rather listed as a staff meal; what the chefs and serving staff at his restaurant would whip up and eat from time to time. I was intrigued and dog-eared the page, intending to prepare a steakhouse pizza of my own.

I came across the folded page a few months back and became even more determined to replicate this pizza, especially since I had become a vegetarian. I love a good challenge. So I substituted the strips of rare meat for juicy seasoned portobello's and the the dairy cream in the spinach for homemade almond. 

This pizza is carnivore approved, my husband loved it. The horseradish cream and fried onions are an amazing addition both in texture and flavor. 

*Disclaimer* I don't measure. These measurements are estimates. Use your own judgment.

Steak(less)house Pizza:

3-4 cups fresh baby spinach

1 cup prepared almond cream (instructions below)

Fresh ground nutmeg to taste

2 Large Portobello Mushrooms cut into strips

Ground thyme

Smoked paprika


Fresh ground black pepper

1 clove garlic minced

1 round of frozen pizza dough (thawed and prepared as package instructs)

Cornmeal 

2 Tbs prepared horseradish sauce 

1/4 cup Veganaise or homemade vegan mayo

Salt and Pepper to taste

Prepared fried onions

For the Creamed Spinach:

Preheat oven to 450. Sautee the spinach with a little olive oil or non-stick spray in a medium saucepan. Once wilted, add almond cream, salt, and pepper to taste. Simmer on low until thickened and spinach is breaking up. Set aside.

For the Seasoned Portobello Mushrooms:

Heat a little oil or non-stick spray in a medium saucepan. Add sliced portobellos, season with salt pepper thyme and paprika. Reduce heat and add garlic. Set aside.

For the Pizza Crust:

Once pizza dough has thawed and risen according to its package instructions, punch it down and roll it out thinly. sprinkle a little cornmeal at the bottom of a cast iron skillet or pizza pan. Spread out rolled dough into pan with fingers. prick with fork and brush with a little olive oil.

Spread cooled spinach onto crust. Arrange portobello mushrooms over spinach mixture. Reduce oven heat to 400 and bake for 10-15 minutes or until crust is golden brown.

For the Horseradish Sauce:

In a small bowl combine horseradish, veganaise, and the rest of the almond cream. Season with salt and pepper to taste. set aside.

***

Serve warm slices of pizza with fried onions and a dollop or horseradish cream. I suggest pairing with a nice pinot grigio or even a bubbly prosecco.

*Almond Cream* 
1 Cup Almond Milk
1 Tablespoon vegan butter such as Smart Balance
1-2 Tablespoons Flour.
in a small saucepan, melt vegan butter. which in flour until a thick paste forms, cook on low while still whisking for a few minutes. Add almond milk slowly into flour paste, whisking vigorously to avoid lump. Cook and stir on medium heat until thickened. Allow to cool.