Amazing Caramelized Red Pepper & Vegan Feta Pizza
caramelized red pepper jam (recipe below)
vegan feta (recipe below)
handful of sundried tomatoes, sliced in half
2 good handfuls of baby spinach
1/4 red onion
1/2-3/4 cup passata (tomato puree)
2 tablespoons vegan pesto, or 2 tablespoons fresh / 2 teaspoons dried basil
1-2 garlic cloves
salt & pepper
olive oil
fav pizza dough (tip - infuse olive oil in recipe with a few cloves of garlic, this adds great flavour)
RED PEPPER JAM:
2 large red bell peppers/capsicums, sliced thinly
1 red onion, sliced thinly
2 cloves garlic
1-2 tablespoons sugar
2-3 teaspoons red wine vinegar
1 tablespoon water
VEGAN FETA:
8 oz firm tofu (regular or herbed)
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
ground black pepper
1. Roll out dough, sprinkle on some olive oil and fresh minced garlic. Leave for one hour if you have time.
2. Mix tomato puree with garlic and basil or pesto. Spread on base and add the red pepper jam and vegan feta (or, if you like the feta really sharp, add it when it comes out of the oven). Bake about 15 min at 400F.
3. Wilt spinach in a fry pan with a little olive oil.
4. When pizza is cooked and ready to serve, add the spinach and dollops of the jam. Enjoy!
RED PEPPER JAM DIRECTIONS:
1. Roast capsicums and onion at about 350F for 15-20 min or until onion is golden.
2. Once roasted, add to a med saucepan along with garlic, water and sugar, cook for 5-10 min so sugar melts and caramelizes and reduces a little. Add vinegar, salt and pepper to taste and cook another 5-10 min. Let cool.
This jam is also great with Tofutti cream cheese and crackers.
VEGAN FETA DIRECTIONS:
Cut tofu into 1/4 inch chunks and place into a large bowl. Combine remaining ingredients in a smaller bowl and whisk until well blended. Pour over the tofu chunks and toss until evenly coated. Cover and allow to marinate in the fridge for at least an hour.
SO HOW'D IT GO?
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I have been hesitant to try vegan pizza up to this point because what I always loved about pizza before was the oooowy gooowy - ness of the cheese. But no more, this recipe was awesome! I forgot to put the spinach on it, and sundried tomatos but it turned out good anyway. I think next time though, I may just roast the red bell peppers and onion but then put that on the pizza rather then add the sugar to make the "jam". I do however LOVE LOVE LOVE LOVE the vegan feta recipe. That is something I will use time and time and time again, I can promise you that! I made my pizza dough from a "sourdough pizza dough" recipe. I used to top my pizza with ranch dressing and Red Hot hot sauce. Luckily Red Hot is vegan, but Ranch is not. So...thanks to vegweb I now have a new vegan ranch dressing that is better then the real thing. This pizza with vegan ranch dressing and Red Hot was Oh....My....Gosh good. I ate 3/4 of the pizza...seriously!
Thank you so much for this recipe.
I made the red pepper jam and the vegan feta toppings and did pizzas with them and a cactus salad and jalapenos. was all very tasty!
Yum yum yum! Everyone would eat vegan pizza if it were always this good! I made 14 oz. of tofu and then didn't have room on the pizza for the sauteed spinach, but that's OK ... it was great without it. The red pepper chutney was delish, but I have to admit my favorite parts were the garlic-rubbed crust (great tip) and the fresh basil. The tofu was good too. It reminded me of the vegan "paneer" I once had in an Indian restaurant in Providence, RI. My only suggestion is to be sure not to get too much of the marinade on the pizza. (Mine dripped off onto the oven floor!)
This pizza was 100% kid friendly and was amazing (for grownups) served with a glass of pinot noir. Thank you so much -- this will become a staple in our house.
I can't believe I forgot to review this recipe!
My favorite part was the red bell pepper chutney type thing.
I added more onion - of course.
I'm about to put it as garnish on red pepper soup... mmmm.
This is so good! I marinated the tofu in a sandwich baggy for about 2 1/2 hours (I just stuck it in the fridge after work). I used plain naan flat breads for the dough since I usually only have time to make dough on the weekends :) The pepper 'jam' did not really turn out like a jam for me, but it was still amazing and def. made the pizza. I lightly greased a pan with grape seed oil and roasted the peppers and onions at 385F for 25 minutes. They didn't really look too roasted at this point, and my onion was not golden since it called for a red onion (?), but I went and ahead and sauteed for about five mins with sugar (1.5T), water (1T) and garlic, then another five with vinegar (3T, oops) and S & P. It ended up being like super cooked peppers and onions but was very tasty! I don't know if I did something that made it unjam like? Anyway, I also added about 2T red wine to the tomato sauce. I also did not use spinach. I put on the flatbread (in this order) tomato sauce, 'jam' spread somewhat evenly, tofeta, fresh red onion and then brushed crusts and onions with remainder of marinade from tofu. This may be the best homemade pizza we have made, and we make a lot of homemade pizzas (usually on the grill in summer though). Great recipe! :)>>>
Wowza! The caramelized red pepper and red onion was just out of this world. I was really weary of the feta but I was more than pleasantly surprised! I only marinated it for around half an hour but even so it was just lovely. I made the dough with this recipe http://vegweb.com/index.php?topic=14763.0 and it suited it very nicely - enough to make two personal pan pizzas. I also roasted some eggplant and mushies to add to this. :)>>>
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