So now coming to the recipe, this is my entry to Vaishali’s (@ Holy Cow-Earth Vegan) Vegan-Italian event. Recipe is from Isa’s Vegan With a Vengeance (VWaV) and has two very unusual pizza toppings: Potato and Tempeh crumbles.
And what do you know Pillsbury Pizza Crust is vegan; and I had Bertolli’s tomato and basil pasta sauce on hand; that cut my prep to practically nothing. I changed the recipe just a little bit since I didn’t have some of the ingredients on hand, but both DH and I liked the pizza very much.
Pizza Crust – 1, homemade or store-bought (I used Pillsbury brand)
Potato – 1 medium, thinly sliced
Tempeh crumbles* – 3 tbsp (Recipe follows)
Pizza sauce – 1/3 cup
Garlic – 3 cloves, thinly sliced
Onion – 1 small, thinly sliced
Olive oil – for brushing
- Preheat oven to 450°F.
- Rinse potato slices until the water runs clear, 2-3 times to remove any excess starch.
- Roll out the dough onto a pizza stone or foil covered baking sheet.
- Spread the tomato sauce with the back of a big spoon on the crust. As per Isa you should still be able to see some of the crust through the sauce-otherwise pizza might get soggy, so that’s what I did.
- Scatter all the other ingredients on the crust making sure that potatoes and onions lay flat for even cooking. Drizzle little olive oil on potato, onion and garlic to make sure that they don’t dry out in the oven.
- Bake in the oven and check after 8 minutes. Once the crust is lightly browned the pizza is ready, takes about 12-14 minutes.
- Remove and let cool before enjoying this unique pizza.
Tempeh – 1 pk, any variety
Fennel Seeds – 1 tbsp
Dried Basil – 1tsp
Dried Oregano or marjoram – 1tsp
Garlic – 2 cloves, minced
Soy sauce or Tamari – 2tbsp
Olive oil – 1tbsp
Lemon juice – 1tbsp
Salt – to taste
- In a small pan, crumble tempeh; add enough water to almost cover it. Over medium-high heat, simmer until most of the water evaporates; about 12-15 minutes.
- Drain remaining water; add the rest of the ingredients and cook on medium heat stirring occasionally till lightly browned; about 10 minutes.