2 servings

25 Minutes

15-17 Minutes

Tomato Sauce

1 Tbsp olive oil
2 Cloves Garlic, minced
1 Can, 398ml San Marzano tomatoes
1/2 Can, 156ml  Garlic tomato paste
1/2 tsp Red pepper flakes
Salt & pepper to taste

Caramelized Onions

1 Tbsp Olive oil
1/3 Cup Red onions, sliced
1 Pinch  Salt & Sugar
1 tsp Balsamic vinegar

Ricotta Tofu

396g Firm tofu
1 Tbsp Nutritional yeast
1/2 Lemon, juiced
2 Tbsp Water
1 Clove Garlic, minced
1 Pinch Salt

Additional Toppings

1-2 Tbsp Kalamata olives, sliced
3-4 Marinated artichoke hearts, diced
1 Handful Fresh Basil

Getting Started

Directions

Tomato Sauce:

Heat a saucepan over medium heat and add olive oil. Once heated add the garlic and cook for about 40 seconds. Add the San Marzano tomatoes, paste, red pepper flakes and salt & pepper. Let simmer until you are ready to garnish your pizza.

Caramelized Onions:

Heat a pan on medium high heat. Add oil and once it’s simmering add the onions. Stir to coat onions with oil. Spread the onions out evenly and add salt & sugar. Let cook for 5 minutes. Reduce heat on very low, add balsamic vinegar and cover the pan halfway.

Ricotta Tofu:

Taking a large bowl, break the tofu into large pieces. Blend until smooth with an immersion blender or food processor. Add the remaining ingredients and blend again.

Tip: If your ricotta is too thick, add 1 - 2 tablespoons of water as needed to reach desired consistency. Keep leftover ricotta for other recipes. Stays good for up to one week.

Pizza:

Assembling the pizza is the fun part! Place the crust on a baking tray, spoon on the tomato sauce, spread the ricotta tofu, caramelized onions, olives, artichoke hearts and basil. Cook in pre-heated oven for 15-17 minutes, until the crust is golden. Add additional basil for serving

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