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, tasty sweet potato, and briny olives. Combined with most any kind of kale salad, this pizza makes a delicious fall or winter dinner.
Makes: 6 slices
- 1 1/2 tablespoons olive oil
- 2 large onions, quartered and thinly sliced
(use yellow or red, or one of each)
- 3 to 4 cloves garlic, thinly sliced
- 1 large sweet potato (see Note)
- Half of one 12.3-ounce package firm silken tofu
- 1/2 teaspoon salt
- Good-quality 12- to 14-ounce pizza crust
- 1 cup vegan mozzarella-style shredded cheese, such as Daiya
- 1/4 to 1/2 cup oil-cured pitted black olives, such as Kalamata
- Leaves from a sprig of fresh rosemary, or dried rosemary to taste
Preheat the oven to 425 degrees F.
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 a little thinner than 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. Though you’ll just need half the container for one pizza, you can puree the entire container if you’d like. The rest of the pureed tofu will be useful for making another white pizza or doubling this recipe; otherwise you can use it to make chocolate pudding!
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. Sprinkle with vegan cheese, if using. When the onion mixture is done, that becomes the next layer.
Scatter the roasted sweet potato pieces over the onion layer, followed by the olives. Bake for 12 to 15 minutes, or until the crust is golden. Cut into 6 slices and serve.
Note: If you have a baked sweet potato on hand, or if you just want to pre-bake it in the microwave oven until done but still a little firm, that’s fine, too, and you can skip the step of roasting it.