With one bite of this vegan Portuguese pizza, you’ll be transported to Mystic! A thick, doughy crust brushed with olive oil. Zesty red pizza sauce, infused with delicious aromatics. Flavorful toppings galore. Who could ask for anything more?
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The Story: Mystic Pizza (1988)
Mystic Pizza (1988) revolves around three childhood best friends with Portuguese roots—Kat (Annabeth Gish), Daisy (Julia Roberts), and Jojo (Lili Taylor)—coming of age in Mystic, Connecticut. Studious and compassionate Kat works several summer jobs in preparation for Yale. Meanwhile, her vivacious sister Daisy struggles to find purpose in a small town; she escapes to local bars and flirts with disaster. Jojo debates whether or not to marry her longtime boyfriend Bill (Vincent D’Onofrio); although truly in love, she fears a mediocre life. For years, they’ve shared the best and worst of times while waitressing at a local pizza parlor owned by Leona (Conchata Ferrell). The trio’s favorite tradition? Sharing hopes, dreams, and laughs over a famous Mystic Pizza pie.
After graduating high school, the teenagers spend one last summer together. Appealing characters move to town. Parents clash with kids. Unexpected suitors arrive. Hope is lost and restored. For better or worse, lives are changed.
My Take
Mystic Pizza is a heartwarming romantic comedy oozing with cheesy goodness. Since its 1988 release, the film has gained a serious cult following. Dedicated fans still visit the REAL Mystic Pizza in Connecticut. It’s certainly on my bucket list!
Everyone needs friends like Kat, Daisy, and Jojo. Although different, they share a boundless love for one another. Each teen juggles sweethearts, opinionated family members, and identity crises with a full-time job. In the midst of chaos, Mystic Pizza becomes their safe haven. Leona never fails to sling “slices of heaven” and offer sage advice. Loyal customers bond over beer and pizza. The TV plays reviews from a famous food critic known as “The Fireside Gourmet.” No matter how unstable the girls’ lives and relationships feel, Mystic Pizza always provides comfort and consistency.
The Recipe: Vegan Portuguese Pizza
Pizza is a global favorite! You’ll find it everywhere—from birthday parties and graduations to backyard hangs.
Most of the characters in Mystic are connected by Portuguese heritage and traditions. In their households, cumin, red bell pepper powder, cinnamon, bay leaves, cilantro, parsley, rosemary, mint, thyme, oregano, basil, chives, tarragon, and Carqueja are beloved ingredients. A typical “Portuguese pizza” is topped with mozzarella, slow-cooked ham, onion, hard-boiled eggs, black olives, oregano, and a drizzle of olive oil. MY version, inspired by Leona’s celebrated house special, is packed with flavor and nutrients!
Vegan Portuguese Pizza
Equipment
- Mixing Bowls
- Spatulas
- Measuring Cups & Spoons
- Cutting Board
- Plastic Wrap
- Knives
- Sauté Pan
- 12-14" Pizza Pan
- Fork
- Ladle
Ingredients
Pizza Dough
- 2 cups lukewarm water (approximately 105-115 degrees F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated sugar
- 1 tablespoon salt
- 4 cups sifted bread flour (Bob’s Red Mill Artisan Bread Flour*)
- 2 teaspoons extra virgin olive oil (for coating the dough)
Pizza Sauce (1 Cup Per Pizza)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons extra virgin olive oil
- ½ yellow onion (diced)
- 4 cloves garlic (minced)
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried red pepper flakes
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoons nutritional yeast
Toppings (Per Pizza)
- 2-3 cups shredded vegan mozzarella** (to taste)
- 3 slices Tofurky Hickory-Smoked Deli Slices*** (sliced into strips)
- ¼ cup yellow onion (thinly sliced)
- ½ green bell pepper (diced)
- 1 Roma tomato (sliced into thin rounds)
- ¼ cup Kalamata olives (sliced & pitted)
- 1 Field Roast Italian Garlic & Fennel Sausage**** (sliced into rounds)
Instructions
Pizza Dough
- In a large bowl, combine the warm water and yeast. Stir in sugar. Wait for the yeast to activate. This takes about 10 minutes. You should see bubbles and foam!2 cups lukewarm water, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar
- Add sea salt. Next, slowly incorporate the bread flour*, approximately ½ cup at a time.1 tablespoon salt, 4 cups sifted bread flour
- Knead your dough until a large ball forms. If sticky, add 1 additional tablespoon of flour at a time. If dry, add 1 additional tablespoon of warm water at a time or simply wet your hands when handling the dough.
- Grease another large bowl with 2 teaspoons of olive oil. Roll your ball of dough around the bowl to coat it with oil.2 teaspoons extra virgin olive oil
- Cover the bowl with plastic wrap. Allow it to rest at room temperature for one hour–it should double in size!
- Once the dough has risen, divide it into two balls. Cover each ball with plastic wrap. Set both aside for at least 10 minutes.
Pizza Sauce
- Dice the onion and mince your garlic.
- Coat a large saucepan with olive oil. Heat your herbs, spices, and aromatics over medium heat for 5 minutes.2 tablespoons extra virgin olive oil, ½ yellow onion, 4 cloves garlic, ½ teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried red pepper flakes
- Pour in the can of crushed tomatoes.1 28-ounce can crushed tomatoes
- Add salt, black pepper, and nutritional yeast to the blend. Stir the ingredients together and bring your sauce to a boil. Once bubbles form, lower the heat, cover, and simmer for 30 min.1 teaspoon sea salt, 1 teaspoon black pepper, 3 tablespoons nutritional yeast
Toppings
- Once the dough and sauce are ready, pre-heat your oven to 500 degrees F.
- Slice the hickory-smoked deli slices into small strips.3 slices Tofurky Hickory-Smoked Deli Slices***
- Cut the yellow onion into thin slices.¼ cup yellow onion
- Dice the green bell pepper.½ green bell pepper
- Slice Roma tomatoes into ½-inch rounds.1 Roma tomato
- Collect the Kalamata olive slices.¼ cup Kalamata olives
- Chop the sausage.1 Field Roast Italian Garlic & Fennel Sausage****
Assemble
- Sprinkle flour onto your pizza pan*****
- On a floured surface, knead and stretch your dough until it resembles a circle. Transfer it to the pizza pan.
- Fold the crust over (towards the pizza’s center). Roll out the dough until it extends to the pan’s edge. For a crispier texture, brush the crust with olive oil.
- Use a fork to poke several holes across the dough’s center. You can even poke holes around the crust’s edge to hold it in place.
- Spread the red pizza sauce across the dough.
- Top the pizza with shredded vegan mozzarella cheese.
- Sprinkle the ham, onion, green bell pepper, tomato, olives, and sausage across the pizza.
- Bake each pizza on the oven’s middle rack for 13-15 minutes or until its cheese melts and the crust browns.
Notes
- This recipe makes two thick 12″ pizzas. If you want a thinner crust, stretch the dough until it reaches 14″ in diameter.
