I try not to use lengthy titles, but we love the combinations of these ingredients: Chanterelle Mushrooms, Roasted Heirloom Tomatoes and Artichoke Alfredo by Victoria Vegan on a Puff Pastry Pizza. This is a quick pizza version without making the dough. Victoria Vegan sauces are certified vegan, Non-GMO Project verified and gluten-free. The pizza can be made 100% gluten-free if using a gluten-free pastry puff dough.
For the puff pastry, we used Pepperidge Farm® Puff Pastry Sheets which are vegan. You can get them anywhere at the supermarkets. If you are in a hurry to make a puff pastry pizza, read further.
This recipe is for 2 sheets of puff pastry, which makes 4 puff pastry pizzas, enough to serve 4-6. Some packages have 1 or 2 or mutiple sheets, so if you have 1 sheet or need 3-4 servings, halve the recipes below.
Defrost puff pastry sheets for 40 minutes until just soft. Be careful not to let the puff pastry sheet get too warm, so keep an eye out.
i do apologize, but i am sharing tons of food porn here: Puff Pastry Pizza with Chanterelle Mushrooms, Roasted Heirloom Tomatoes + Artichoke Alfredo
Oven-roast the heirloom baby tomatoes in advance (get the recipe here) before you proceed the steps below.
Preheat oven to 400ºF. Defrost puff pastry sheets for 40 minutes until just soft. Be careful not to let the puff pastry sheet get too warm, so keep an eye out. Brush all the surfaces of the chanterelle mushroom gently with a soft brush or a pastry brush to remove any grit. If necessary discard the tough stems, but ours were pretty soft and locally grown.
In a medium saucepan, heat vegan butter (should melt and spread evenly on the pan) or olive oil over moderate heat. Pour in the chopped shallot and chopped thyme leaves, stir and saute until the shallots are translucent—it should be about two to three minutes. Sauté the chanterelle mushrooms over moderate heat, stirring occasionally, until they release their liquid. Add fresh ground pepper and salt to taste. Place the sautéed chanterelle mushrooms in a bowl aside.
In a large saucepan, heat the Victoria Alfredo Artichoke Vegan Sauce until warm.
Cut puff pastry sheet into 2 long rectangles (see two photos above if needed) and place them on Silpat baking mat or parchment paper on your baking sheet. Do the same for the 2nd pastry sheet, but bake one at a time. Add a bit of salt onto the the cut pastry sheets. Spread the Victoria Alfredo Artichoke Vegan Sauce , without filling the whole space of puff pastry (just don't touch the edges because they will be puffed). Bake on the middle rack in the oven for 20 minutes until the puff pastry is puffed and turns golden brown. Top with chanterelle mushrooms and oven-roasted baby heirloom tomatoes prior to finishing baking. Garnish with wild arugula or micro-greens, and whatever toppings you like. Serve immediately.
This recipe is for 2 sheets of puff pastry, which makes 4 puff pastry pizzas, enough to serve 4. If you only have 1 sheet of puff pastry, halve the recipe below.
victoria vegan artichoke alfredo
Victoria Vegan pasta sauces are certified vegan, Non-GMO Project verified and gluten-free.
where to buy
Victoria Fine Foods’ vegan sauces are available mostly in smaller natural stores and at their e-store victoriafinefoods.com.
As of January 2013, there are currently ten vegan sauces made by Victoria Fine Foods. The Artichoke Alfredo comes in 18-oz. jar.
Cashew cream (water, cashews), artichokes (artichokes, water, citric acid), fresh garlic, salt, black pepper, non-dairy lactic acid, rosemary, raw sugar, natural cocoa butter flavor, corn starch, xanthan gum.
Contains: Tree Nuts
This creamy Victoria Vegan’s Artichoke Alfredo makes for a perfect spring and summer dish that includes artichokes and cashew cream at only 228 calories for the whole 18-oz. jar. You will need something savory to go with the creamy Alfredo sauce such as fried shallots, roasted garlic, caramelized mushrooms, etc. It doesn’t have an overwhelming garlic flavor. When making pizza, heat the alfredo sauce until reaching desired temperature, then apply onto the puff pastry half-way. Besides making the puff pastry pizza, I had the leftover sauce with pasta and peas, and it reminds me of a creamy and delicious casserole.
For other dishes using other Victoria Vegan sauces
• Vegan Orecchiette + Victoria Vegan Italian Veggie Marinara
• Vegan Steak with Garlic Bread + Victoria Vegan Chianti Wine Marinara
• Carrot Gnocchi with Roasted Pepper Alfredo Sauce
• Panko-Crusted Rigatoni Casserole with Victoria Vegan Vodka Sauce + Basil
• Shells with French Green Beans & Victoria Vegan Arugula Pesto Alfredo
• Fusilli with Victoria Vegan White Bean Marinara and Crushed Red Peppers
• Victoria Vegan Alfredo and Veggies Pizza
• Victoria Vegan Alfredo and Asparagus Pizza
• Vegan Alfredo Sauce with Noodles and Smoked Veggie Frankfurters
This item(s) was kindly sent to me to review by Victoria Fine Foods. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.