Recipe:

For one 9-inch pizza (a spring form pan works best, but a cake pan will do the job too):

1 16-18oz prepared pizza crust

2 medium onions

3 cloves of garlic

8 ounces of mushrooms

2 Tofurky Italian sausages

4 or 5 kale leaves

15-20 kalamata olives

1 cup of Daiya shredded mozzarella cheese

3 tbsps vegan cream cheese

1/2-1 cup of spicy marinara sauce

Preheat oven to 425F. Peal and slice your onions and place in a sauté pan with 1 tbsp olive oil over medium heat. Add a touch of salt. Every 5 minutes, stir the onions. Cook until translucent and when they start to brown, add chopped garlic, sliced mushrooms, and sausage. Continue cooking another 5-10 minutes, letting the mushrooms release a bunch of liquid. When most of the liquid has evaporated, toss in the copped kale and olives and remove from heat.

With the kale wilting, split the pizza crust, using 2/3 of it for the bottom layer and 1/3 for the top. Roll out, stretch, and prepare the dough so it's a few inches bigger round than spring form pan. Place the stretched dough into the pan, pinching it around the rim so it forms a bowl. Dump in the stuffing and press it evenly in the pan. In a small bowl, mix together the mozzarella and cream cheese and then spread the mixture over the top of the stuffing.

Roll out the top crust so it's the same size as your pan. Put it on top of the cheese and fold over the excess from the bottom crust. Pinch together the top and bottom crusts and tuck into the rim of the pan. Poke a few holes in the top crust and then spread the marinara on top of the pizza.

Place the pizza into the oven and let it cook for 25-30 minutes. When it's done, take out of the oven and let it cool for at least 5 minutes before removing the rim. Cool for another 5 minutes and then slice and serve.

I guess Chicago isn't so bad after all. (Just don't tell my family back home I said that.) Enjoy!