By popular request, Tucson Foodie has started a series of vegan meals on Mondays. Look out for our meat-free meal every so often on Monday.
One of the most beautiful pizzas, the Margherita, features no meat; just a simple combination of tomato, mozzarella, and basil.
While mozzarella is easy to love, pizza is still beautiful without the cheese.
At Falora, the Za Zucca goes full vegan with a combination of butternut squash puree, zucchini, garlic, sage, and grated Brazil nuts.
The butternut squash puree provides the sauciness with a touch of warm spice. The zucchini adds texture and body, while the garlic and sage complement the squash puree. The grated Brazil nuts provide a light nuttiness (naturally) in a similar way to Parmigiano-Reggiano, without trying to be cheese.
A pizza is only as good as its crust, and thankfully Falora features a beautiful leopard-spotted crust thanks to its pecan wood-fired Stefano Ferrara oven.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
