Sometimes you make a recipe and it’s good. Very very good. But then you think “I could do even better” and you turn it in to something else! Does this happen to you? Or is it just me?
In early September I stumbled upon this amazing alfredo sauce from Vegan Miss. It made a wonderful topping for pasta and all of us, including the omnis and the picky child, enjoyed it.
Luckily my favorite ball o’crust is vegan so I buy them and keep them in the freezer for pizza emergencies such as this one. I let the crust defrost and rolled it out onto a pan I had coated in polenta. I know it sounds weird, but we like the texture of the thicker polenta grains on the bottom of the pizza.
Then I slathered on the alfredo sauce. On top I added tomato, yellow pepper, spinach, and chives. Plus a little vegan Parmesan.
Bake for 15-20 minutes and let cool.