White Pizza with Sweet Potato and Carmelized Onions
Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions and tasty sweet potato. Adapted from Vegan Express.
Makes: 6 slices
- 1 1/2 tablespoons olive oil
- 2 large onions, quartered and thinly sliced
- 3 to 4 cloves garlic, thinly sliced
- 1 portabella 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 degrees.
Heat the oil in a medium skillet. Add the onions and saute over medium-low heat until limp. Add the garlic and continue to saute until the onion is deep golden, stirring frequently, about 15 minutes. If using the portabella, add after about 10 minutes, continuing to saute until it is softened and the onions 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 it 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. Cut into 6 slices and serve.