Here’s a delectably different kind of pizza—a vegan white pizza brimming with well-cooked onions, roasted sweet potato, and briny olives. Combine this pizza with most any kind of salad, and you have a delicious cool-weather dinner. This recipe makes 6 to 8 slices; double it if you’re feeding more than 3 hungry people! Photos by Evan Atlas.
White Pizza with Sweet Potato, Onions, and Olives
Author: Nava
Recipe type: Pizza
Cuisine: Vegan / Healthy
Prep time:
Cook time:
Total time:
Serves: 3 to 4
Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, roasted sweet potato, and briny olives.
Ingredients
- 1½ tbsp olive oil
- 2 large onions, quartered and thinly sliced (use yellow or red, or one of each)
- 3–4 cloves garlic, thinly sliced
- 1 large sweet potato (see Note)
- 2 tsp olive oil
- ½ (12.3 oz) package silken tofu
- 2 tbsp unsweetened nondairy milk
- ½ tsp salt
- 1 (12–14 oz) pizza crust, good quality
- 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
Instructions
- 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°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), you can skip the step of roasting it.
- Explore more of VegKitchen’s Easy Pizza Recipes.
- Enjoy more of VegKitchen’s sweet potato recipes.
2 Comments
Marc Sager
April 19, 2016 at 8:06 pmI’ve made this numerous times. I always have to reference another recipe to get the cooking temperature. It is 425 degrees F.
Nava
April 20, 2016 at 11:26 amMarc, you’re right. The oven temp was inadvertently left out. Thanks to your eagle eye, it has been amended.