This is such a yummy vegan pizza! It does take a bit of work – so plan ahead! Next time I might grill the tofu then brush with BBQ sauce.
- 14 oz tofu, drained and patted dry, cut into 1 inch cubes
- 2 c BBQ Sauce
- Olive oil
- 2 onions, sliced thin
- Salt and pepper
- 1 pizza dough
- 1 c diced pineapple
- Jalapeño slices
- Vegan mozzarella cheese
- 1/4 c cilantro, chopped
Preheat oven to 325. Toss tofu with 1 c BBQ sauce and bake for 45 minutes, tossing a couple times.
Turn up oven to 450.
In a large skillet heat 2 tbsp olive oil, add onions and cook over medium heat and cook until caramelized. Set aside.
Roll out dough. Top with BBQ sauce, pineapple, onions, pineapple, jalapeños and cheese.
Bake 15 – 20 minutes until crust is crispy and cheese is melted.
This is perfect for a light lunch or dinner.
• Pizza dough
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 head of Bibb lettuce, torn
• 4 oz Gorgonzola
• 4 oz mozzarella, sliced
• 1/4 c pickled onions
• 3 tbsp chives, chopped
• 2 tbsp. I fear
• 1/4 c olive oil
• 4 oz thinly sliced prosciutto
Heat oven to 475.
Roll out dough. Combine 3 tbsp olive oils and garlic, spread over dough. Top with sliced mozzarella. Bake for 10 – 12 minutes on a pizza stone until the crust is crispy and cheese is bubbling.
Combine oil and vinegar in a small jar, season with salt and pepper. In a bowl toss lettuce, chives, Gorgonzola and onions with a little dressing until lightly coated.
Remove pizza from oven, let cook a minute or two then top with salad and prosciutto.
This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!
- 2 large eggs
- 1 1/2 c masa harina
- ½ c sliced scallions
- ½ – 1 c water
- 1 tbsp chili powder
- 1 tsp garlic powder
- ¼ tsp salt
- 1 can black beans, heated and mashed
- 1 c shredded pepper Jack cheese
- 2 c shredded romaine lettuce
- 1 medium ripe avocado, thinly sliced
- ¼ c slivered red onion
- ½ c pico de gallo or fresh salsa
- 1/4 c crema
- Sliced olives
Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.
Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.
Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.
So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.
- 1 pizza crust (several recipes to choose from on the blog)
- 8 oz Gruyere, grated
- 8 oz butternut squash, peeled and sliced thin
- 1 Meyer lemon, sliced thin
- Sage leaves
- Truffle or olive oil
Preheat oven to 500 with pizza steak or stone inside.
Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.
Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.
Bake for 8 minutes or until crust in brown and cheese is melted.