This pizza has been a huge hit!
Every Wednesday, my brother and our friends have been making a homemade dinner and having a nice, sit down dinner, with all of us toegther. I know, when did we get so grown-up? Weekly dinners at home? I’m turning into such an old lady.
But I have to admit, it is the highlight of my week for the most part. Not going out to bars, not wasting money on ridiculous drinks, not partying my bum off on Friday and Saturday. No, my time is better spent and better enjoyed midweek with my friends, having a proper at-home meal toegther. Thus far, we’ve had an Italian night, taco night, burger night (vegan burgers on the grill) and then there have been some unlabeled nights. In which I’ve made roasted veggies, buffalo cauliflower wings and this nacho pizza. All of which have been THE most popular dishes at the not-so-vegan table. So tasty, in fact, that one of my friends who has a film production company, hopes to film a vegan cooking TV show with me! And he insists that this vegan nacho pizza that I shared with everyone the other night, is the first episode that we film.
It is deinftely a labor of love if you make everything homemade like I do, and takes a decent amount of time to prepare. BUT, it is well worth it, trust me! I also made it during one of my classes the other night, and all my students fell as in love with it as I am.
1 batch homemade pizza dough (I make it in the food processor using this recipe)
2 cups refried beans (use my homemade recipe here)
4 oz tempeh
1 cup water
1 tbso soy sauce
1 red onion, sliced
1 green bell pepper, sliced
1 tsp cumin
1 tsp chili powder
Sea salt and black pepper
CASHEW QUESO
1 1/2 cups soaked raw cashews
1 cup coconut milk
1 tbsp olive oil
Juice of 1 lemon
3 tbsp nutritional yeast
1 chipitle pepper in adobo sauce
Dash of paprika, sea salt and black pepper
*Avocado, cilantro, sliced tomatoes and/or salsa for toppings
- Preheat oven to 450 degrees
- Boil tempeh in 1 cup water and soy sauce for 15 minutes until tender
- Meanwhile, in a frying pan over medium heat, cooked sliced onions in olive oil for 7 minutes
- Add bell pepper and cook for 5-7 more minutes
- Add cumin, chili powder, salt and black pepper
- Crumble cooked tempeh and add to pan and cook for 5 more minutes, stirring frequently, then set aside
- Stretch pizza dough ontop greased baking sheet and cook at 450 degrees for 10 minutes
- For the queso, blend all ingredients together until smooth and creamy
- After 10 minutes, spread refried beans ontop of pizza dough then add peppers/onions/tempeh mix
- Cook for another 5-7 minutes at 450 degrees
- Once cooked, slice, then top with queso and garnishes
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