Here’s a dinner I made last week that I was supposed to post much earlier this week! It was a wonderful pizza that I think I’ll have to remake ASAP . . .
There are a few frozen cheese-less veggie pizzas out there that have this incredibly amazing sauce instead of marinara. If you’ve had one of them, that’s probably all I need to say, and you know what I’m talking about.
At first I thought it might be roasted garlic spread out like a paste. Then I realized it’s actually caramelized onions.
But how good does a sauce made out of both caramelized onions and roasted garlic sound?
So here it is!
serves 4 [note: the pictures are just a half-sized pizza!]
2 T vegetable stock
2 large onions, thinly sliced
2 heads garlic
1 store-bought whole wheat pizza dough
1/2 C artichoke hearts, chopped
1/4 C olives
1/4 C mushrooms, sliced
4 slices vegan salami or pepperoni
about 5 super-skinny stalks baby broccoli
1/4 C vegan mozzarella*
*this is just a little sprinkling, the way I like it – add more if you want a really cheesy pizza!
Preheat oven to 400 degrees. Also heat a large nonstick skillet over medium-low heat.
Put vegetable stock in nonstick skillet, add sliced onions, and let cook for about 45 minutes, stirring occasionally. Cut top off of heads of garlic, wrap in tin foil, and place in oven to cook for 45 minutes. You’ll probably want to do this a bit ahead of time so that the garlic can cool before handling it.
While those are cooking, you can prepare your veggies for your pizza topping. Drain the artichoke hearts really well (this applies whether you use frozen, jarred, or canned – and any are great options). Chop all veggies however you like.
When garlic and onions are done cooking, put both in a food processor and blend until smooth. That is your pizza sauce!
Roll out dough to your desired size, shape, thickness, whatever. Then spread the sauce over it, top with the vegetables and cheese, and pop in the oven for about 15-20 minutes until the dough is cooked through.
Nutrition facts per serving: Calories: 379; Calories from Fat: 49; Total Fat: 5.4g; Cholesterol: 0mg; Sodium: 610mg; Total Carbohydrates: 77.1g; Dietary Fiber: 8.6g; Sugars: 5.6g; Protein: 13.5g
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