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White Pizza with Sweet Potato and Caramelized Onions

Tired of the same old pizza? Try something different

Nava Atlas

Serves 4-6

1-1/2 tablespoons olive oil
2 large onions, quartered and thinly sliced
3 to 4 cloves garlic, thinly sliced
1 portobello mushroom, stemmed and thinly sliced, optional
1 large sweet potato
One 12.3-ounce package firm silken tofu
1 teaspoon salt
One good-quality 12- to 14-ounce pizza crust
Dried basil

Preheat the oven to 425 F (220 C).

Heat the oil in a medium skillet. Add the onions and sauté over medium-low heat until limp. Add the garlic and continue to sauté until the onion is deep golden, stirring frequently, about 15 minutes. If using the portobello, add after about 10 minutes, continuing to sauté until it is softened and the onions are golden, stirring occasionally.

While the onions are cooking, peel the sweet potato, then quarter it lengthwise. Slice it 1/4 inch thick. Place in a lightly oiled small baking pan in a single layer. Bake for 15 minutes, or until just tender and lightly roasted, about 15 minutes. Stir every 5 minutes or so. Remove from the oven when done.

Puree the tofu with the salt in a food processor or with an immersion blender in its container.

Place the crust on a baking sheet or a pizza stone. Spread the pureed tofu evenly over the surface of the crust with a baking spatula. When the onion mixture is done, spread it evenly over the pureed tofu. Bake for 12 to 15 minutes, or until the crust is golden.

Scatter the roasted sweet potato pieces over the surface of the pizza and sprinkle basil over all. Cut into 6 slices and serve.

Recipe courtesy of Nava Atlas, author of Vegan Express.

For even more vegetarian recipes, check out VegRecipes.org.

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