Monday, June 10, 2013

Vegan Summer Pizza

Pizza is always fun. You can bake it on a pizza stone in the oven. In summer, my favorite way to cook it is on the grill.

1 12-inch par-baked pizza crust
1/2 cup of tomato sauce (or carrot-onion sauce)
3/4 cup crimini mushrooms, sliced thin
1/2 cup yellow onions, sliced thin
1/2 medium-sized summer squash, sliced into thin rounds
1/4 cup marinated tofu (see below)
1 small plum tomato, sliced (optional)
5 kalamata black olives, chopped (about 1 tablespoon)
1 large clove garlic, chopped (about 2 teaspoons)
2 teaspoons balsamic vinegar
olive oil
fresh basil
dried oregano
sea salt

1/4 cup crumbled tofu
2 teaspoons lemon juice
1 teaspoon sweet white miso
1 teaspoon nutritional yeast
1/2 teaspoon black pepper
1/2 teaspoon thyme

Mix all of the ingredients except for the tofu. Add the tofu and toss everything together. Let this marinate at room temperature for about 30 minutes.

Pre-heat your oven or grill. If using an oven, set it to 450ºF (230ºC). If grilling, set a medium fire.

Sauté the onions, garlic and mushrooms in a tablespoon of olive oil. Cook them until they are nice and sweet. Stir in the balsamic vinegar and chopped black olives. Turn off the flame and set aside. Lightly sauté or grill the summer squash and set it aside.

Brush the edge of the crust with olive oil.

Layer on the sauce, the mushroom, onion and olive mix, and the marinated tofu. Place the summer squash and tomato slices on top. Sprinkle on a pinch of oregano and a pinch of sea salt.

Bake your pie for about ten minutes, or until the edges are golden brown. If you grill it over charcoal, two or three minutes may be long enough. Garnish with sliced fresh basil, and serve it while it's hot.

Photos by Chris Jenkins and Yukiko Sato


  1. Chris this looks Great I'll have to try to make one. Thanks Greg & Velinda