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.

　　

Ingredients

makes 6 slices

　　1 1/2 tablespoons olive oil, plus more for oiling the pan

　　2 large onions, quartered and thinly sliced

　　3 to 4 garlic cloves, thinly sliced

　　1 portobello mushroom, stemmed and thinly sliced, optional

　　1 large sweet potato

　　One 12.3-ounce package firm silken tofu

　　1 teaspoon salt

　　One 12-to 14-inch good-quality pizza crust

　　Dried basil

　　

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

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).