Here’s a delectably different kind of pizza—a vegan white pizza brimming with well-cooked onions, roasted sweet potato, and briny olives. Combined with most any kind of salad, this pizza makes a delicious cool-weather dinner. This makes 6 to 8 slices. Double the recipe if you’re feeding more than 3 hungry people! Photos by Evan Atlas.
- 1½ 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)
- 2 teaspoons olive oil
- Half of one 12.3-ounce package firm silken tofu
- 2 tablespoons unsweetened nondairy milk
- ½ teaspoon salt
- Good-quality 12- to 14-ounce pizza crust
- 1 cup vegan mozzarella-style shredded cheese, such as Daiya
- ⅓ cup oil-cured pitted black olives, such as Kalamata, chopped
- Leaves from a sprig of fresh rosemary, or dried rosemary to taste
- 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.
- Preheat the oven to 425 degrees F.
- While the onions are cooking, peel the sweet potato and cut into small dice. Place in a small mixing bowl and toss with the olive oil.
- Arrange the sweet potato dice in a lightly oiled or parchment-lined small baking pan. 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 nondairy milk and 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. Sprinkle with the vegan cheese.
- Layer the onion mixture evenly over the cheese 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 to 8 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.