Roasted Red Pepper Vegan Chicken, Tofu Bacon, Mushroom, Sun Dried Tomato Pizza with Fresh Rosemary Leaves and a Herbed Crust
This is by far my favorite pizza recipe I have ever made!
Equipment
- large cast iron skillet
- cutting board
- Chef's Knife
Ingredients
- pan herbed pizza crust
- 1 Tbsp olive oil divided
- ½ cup vegan mozzarella shreds
- 1 cup vegan chicken in bite size pieces
- 1 cup Trader Joe’s red pepper spread divided
- ½ cup tofu bacon
- ½ cup baby bella mushrooms sliced
- ¼ cup sundried tomatoes chopped
- 1 Tbsp fresh rosemary leaves for serving
- Salt and pepper to taste
Instructions
- Preheat oven to 500° F and place a large skillet in the oven
- Follow herbed pizza crust recipe to prepare the crust or just bring store-bought dough to room temperature
- Toss the vegan chicken with half of the red pepper spread in a small bowl
- Take hot skillet out of the oven and brush with 2 tsp of olive oil
- Spread the dough ball out into the pan carefully and brush with remaining oil
- Spread the remaining red pepper sauce over the dough
- Top with vegan mozzarella shreds, vegan chicken, tofu bacon, and mushrooms
- Bake for 15 minutes
- Remove pizza from oven and top with sundried tomatoes and bake another 5 minutes
- Serve sprinkled with fresh rosemary leaves and salt and pepper to taste
Tried this recipe?Let us know how it was!