This blog is going through a portabella mushroom phase for a moment, which gives me a good excuse to extoll the virtues of vegan pizzas with a quick pic. Vegan pizza can be just as good, and usually better (I'm looking in your direction, Dominos) than the standard excesses of the chain restaurant pie. It seems especially weird because traditional old-school Italian pizzas, at least according to cooking shows and travel docs, are often these spare little flatbreads with no more than quality tomato sauce and some basil leaves.
Anyway, I made a pizza yesterday with more of those portabella mushrooms. The "cheese" is that great tofu ricotta recipe from Veganomicon. The tomato sauce is the last of my tomato-eggplant sauce I made this fall, which accidentally ended up with the perfect consistency to use as pizzza sauce.