PLANT-BASED SAUSAGE PIZZA WITH ROASTED VEGGIES
This pizza is a well-deserved reward for making it through (most of) the week. And between us? We won’t tell anyone if you dive straight in and smash this entire weekend-worthy pie.
Cook Time: 45 MINUTES
Serves: 2 PEOPLE
- 1 Banza pizza crust
- 2 Beyond Meat hot italian sausage links, crumbled or sliced
- ¼ cup tomato pizza sauce
- ½ cup low moisture mozzarella, shredded
- 1 red onion, thinly sliced
- 1/2 cup fire-roasted red peppers, cut into 1 in pieces
- 1/4 cup balsamic vinegar
Preheat oven to 400°F. Heat a large non-stick pan over medium-high heat. Add Beyond Meat sausage and cook for 5-8 minutes. Set aside. Return pan to medium-high heat with 1 tbsp olive oil. When oil is shimmering, add onion. Cook, stirring frequently, until onion softens, 5-7 minutes. Reduce heat to medium, add balsamic vinegar and cook until vinegar is evaporated and onions are jammy, about 10 more minutes. Top pizza with tomato sauce, mozzarella, sausage, red pepper and balsamic onions, in that order. Bake until cheese is melted, 10-15 minutes.
To make this vegan, we like to use Miyoko’s vegan mozzarella.