|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|
|1 Tbsp||Olive oil|
|1/3 Cup||Red onions, sliced|
|1 Pinch||Salt & Sugar|
|1 tsp||Balsamic vinegar|
|1 Tbsp||Nutritional yeast|
|1 Clove||Garlic, minced|
|1-2 Tbsp||Kalamata olives, sliced|
|3-4||Marinated artichoke hearts, diced|
|1 Handful||Fresh Basil|
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.
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.
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.
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