I’ve suggested in the box on page 141 that most of the pizza recipes in this chapter double easily if you need more servings, with the exception of this one. This is only because it would take an awfully long time to caramelize four large onions. Not that this can’t be done, but it wouldn’t be a particularly quick meal. However, if time is not an issue and you have a nice large pot for the onions, be my guest and make two of these amazingly delicious pizzas.
Recipe information
Yield
makes 6 slices
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Lightly oil a small baking pan.
Step 2
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. If using the portobello, add it after about 10 minutes, continuing to sauté until the slices are softened and the onions golden, stirring occasionally.
Step 3
While the onions are cooking, peel the sweet potato, quarter it lengthwise, and slice it 1/4 inch thick. Place the slices in the prepared pan in a single layer. Bake until just tender and lightly roasted, about 15 minutes. Stir every 5 minutes or so.
Step 4
Puree the tofu with the salt in a food processor or with an immersion blender in its container.
Step 5
Place the crust on a baking sheet or pizza stone. Spread the pureed tofu evenly over the crust with a baking spatula. When the onion mixture is done, spread it evenly over the pureed tofu. Bake for 12 to 15 minutes, or until the crust is golden.
Step 6
Scatter the roasted sweet potato pieces over the surface of the pizza. Cut into 6 slices and serve.
Menu Suggestions
Step 7
To keep the meal really simple, choose one of the green salads suggested under Recipe Not Required (page 192).
Step 8
If you’d like a pairing that dazzles the eye, try this with Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries (page 182).
Step 9
See the menus suggested for Orzo Soup with Roasted Vegetables (page 24) or Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs (page 32).
nutrition information
Step 10
(per slice)
Step 11
Calories: 305
Step 12
Total Fat: 6g
Step 13
Protein: 12g
Step 14
Carbohydrates: 47g
Step 15
Fiber: 3g
Step 16
Sodium: 650mg
