ABOUT THE RECIPE:
This incredibly colorful and appetizing Greek-ish Pizza is a real winner with vegans and omnivores alike. Topped with tangy olives, roasted sweet peppers, baby spinach and an authentic tasting homemade vegan “feta,” this plant-powered twist on pizza will take you and your family on a trip to the Mediterranean in your own kitchen.
Makes 1 10-inch pizza
1 10-inch pizza crust or Italian-style flatbread crust (store bought)
3 teaspoons olive oil (divided), plus more
1/2 small clove garlic, minced
1/8 teaspoon coarse sea salt, plus more
1 1/2 cups rough chopped baby spinach
6 pitted Kalamata olives, cut half
6 slices roasted sweet red pepper
¼ scant cup vegan feta (recipe below)
Dash crushed red pepper flakes
Several fresh basil leaves, finely chopped
Put 1 ½ teaspoons olive oil, minced garlic and sea salt into a small bowl and stir with a spoon to combine. Spread olive oil mixture evenly over the crust, leaving 1-inch rim around the edge of crust.
Put the baby spinach in a bowl and toss with 1/2 teaspoon of olive oil and a dash of salt. Arrange the spinach mixture over the olive oil mixture, in the center of the crust.
Arrange the Kalamata olives, roasted red peppers and feta in a pleasing pattern over the top of the spinach. Bake for 8 to 15 minutes or until the crust is golden and the toppings are hot. Transfer to a wire rack and let cool for 5 to 7 minutes. Sprinkle a dash of red pepper flakes and the fresh chopped basil over the top of the pizza and serve.
Marinating the tofu in this lively combination of Greek-style herbs and spices makes a delightful vegan “cheese.” Greek-Style Vegan “Feta” is updated with the yummy addition of mellow white miso paste, which kicks the flavor of the “feta” up a notch. Even if you’re not a fan of tofu, you’ll appreciate this tasty twist on a classic cheese.
8 ounces firm or extra-firm regular tofu, well-drained
1 ½ to 2 tablespoons freshly squeezed lemon juice, plus more as needed
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon Italian seasoning blend
1 teaspoon mellow white miso (optional)
¼ teaspoon garlic powder
¼ teaspoon salt, plus more as needed
Put the tofu in a medium-sized bowl. Using your fingers or a fork, crumble the tofu until it resembles the texture of feta cheese. Add the lemon juice, oil, Italian seasoning, optional miso, garlic powder and salt. Gently stir to combine. Add more lemon juice or olive oil to taste, as desired. Cover and refrigerate a minimum of 2 hours and up to 12 hours.