The Collegiate Vegan

Why make one big pizza, when you could make four mini ones?! This was probably one of the funnest dinners I’ve ever made. My friend Erin and I came up with a few ideas, improvised a lot, and this was our end result.

PIZZA ONE: Simple Pesto
Pesto sauce, cherry tomato slices and thinly sliced basil

PIZZA TWO: Summer Sizzlin’
Olive oil, mango chunks, red peppers, green peppers and yellow peppers

PIZZA THREE: Greens on Greens
Pizza sauce, wilted spinach and asparagus with extra garlic

PIZZA FOUR: DESSERT
Agave syrup, peaches, mango, cinnamon and sugar

This pizza was completely improvised, and might be the most genius recipe Erin and I have ever concocted.

• 1 peach, chopped into small bits
• 1 mango, cubed
• Brown sugar
• Cinnamon
• Confectioners sugar
• Agave syrup
• 1 small pizza crust

Cover the pizza crust with chopped fruit, drizzle agave syrup, then sprinkle on cinnamon and your sugars. Bake at 425 for 12-14 minutes. It’s like a pizza, it’s like a pie, it’s like a tart, IT’S JUST DELICIOUS. You’re welcome.

• 1 small pizza crust
• pizza sauce
• wilted spinach
• asparagus, chopped small
• garlic