Beet and Sweet Potato Vegan Pizza
1 recipe Basic Vegan Pizza Dough
2 red beets
1 or 2 small sweet potatoes
1 package (16oz) extra-firm tofu
Corn meal or flour, for dusting pizza peel and stone
Olive oil, for brushing
Salt, to taste
1 recipe Sun-Dried Tomato and Basil Pesto (see recipe below)
Makes 16 slices
Preheat broiler. Peel and cube beets and potatoes. Steam or roast until tender.
Cut tofu into slices and brush with olive oil. Broil for 3 minutes. Flip the slices over, and broil for further 3 minutes. Sprinkle with salt.
Preheat oven to 500°F (260°C) for at least 30 minutes before baking your pizza (the pizza stone should be on the lowest rack position in your oven). Dust your pizza peel with flour or corn meal, and set aside.
On a floured surface, roll out dough and shape. Fold dough over once or twice, place on prepared peel, and unfold. Spread half of the pesto on 1 pizza dough, and half on the other. Top with beets, sweet potatoes, and broiled tofu.
Carefully transfer your pizza from peel to pizza stone, and bake for 10 minutes, or until the crust is golden brown.
Fresh Vegan Sun-Dried Tomato and Basil Pesto Recipe
1 cups fresh basil leaves, packed
1 cup fresh flat-leaf parsley, packed
¼ cup oil-packed sun-dried tomatoes, drained and rinsed
2 tablespoons olive oil
½ cup pine nuts
3 medium sized garlic cloves, minced
Juice from ½ lemon
Salt to taste
Makes 1 cup
Combine the basil, parsley, pine nuts, sun-dried tomatoes, garlic, and lemon juice in a food processor, and blend until a smooth paste forms. Stop to scrape down the sides of the food processor with a rubber spatula, add 1 tablespoon oil, blend again. Add another tablespoon of oil, if required, along with salt, and taste. Add more salt if necessary.