Last night Joan and Sara felt like pizza. Responding with a “no problem” I fired up the Wolf oven. Normally the dough requires a couple of hours to rise, but fortunately there was a frozen par baked Tuscan crust saved from last week waiting for such an occasion. For vegan pizza, the approach can be similar to any meal. It is a combination of bread, vegetables and proteins. In this case, I made a simple almond pesto for the base, sliced some tomatoes and small broccoli florets. Thinly sliced red onions were caramelized, then braised with balsamic vinegar. Red veined Bordeaux spinach from La Milpa Organica at the Hillcrest farmers market was seared in extra virgin olive oil, crushed red pepper and finely minced garlic. Then, I sautéed some small tofu cubes with tamari and smoked paprika. In addition, chopped Kalamata olives, diced red bell peppers and capers were on hand to sprinkle. The pizza was assembled with the creamy pesto on the bottom, spinach, tofu, onions, broccoli, sliced tomatoes, red bell pepper, olives and capers. After baking the pizza at 375 for 25 minutes, we sliced it and served it piping hot —about 50 minutes after starting. This was half the usual time and significant for busy, impromptu lifestyles. A pizza does not have to be unhealthy. In this case, it was full of life and unconventional textures. Good company, good pizza…an enjoyable evening for all.