ready in
45 Mins
serves
4
Prepare your mise-en-place with

Ingredients

Pizza dough
Vertage mozzarella (thinly sliced)
Plant-based Pepperoni
6- 8 Sprigs
whole peeled or crushed tomatoes
1 Can (28 oz)
tomato paste
1-3 Tbsp
Extra-virgin olive oil
Minced Garlic clove
1
dried oregano
1 Tsp
red pepper flakes
Pinch
Kosher salt
Diced yellow onion
1 Medium
Agave
1 Tsp
Put on your chef whites and follow

Directions

STEP

Preheat oven to 450 ˚F

STEP

Sauté onion in oil with a pinch of salt in a saucepan until softened. Add garlic and continue to sauté for another minute, then add tomatoes to the pan and break up pieces with a spoon. Take off heat and blend sauce until smooth. 

STEP

Return the sauce to heat and add tomato paste and continue to cook down while stirring. Once reduced, take sauce off the heat and stir in oregano, red pepper flakes, and season with salt and pepper to taste. *If sauce is too acidic add agave.

STEP

Brush pizza dough with olive oil. Next, ladle a spoonful of sauce to the center of the pie. Using the back of the ladle evenly distribute the tomato sauce from the center of the pie to the outer crusts using a spiral motion. 

STEP

Top with sliced Vertage cheese, 6-8 plant-based pepperoni slices, then drizzle with agave and  olive oil. Place on a greased pan or pizza stone and bake for 12-15 minutes or until golden.

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