Vegan Garlic Parmesan Turkey Pizza with Crispy Garlic
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Learn more →Ingredients
4 servings
For the dough
- 1 lb store-bought pizza dough, at room temperature
- 1 tbsp olive oil
For the crispy garlic
- 8 cloves garlic, thinly sliced
- ¼ cup olive oil
For the turkey
- ¾ lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ½ tsp dried italian seasoning
- ¼ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
For the garlic Parmesan sauce
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- ¾ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ½ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ¼ tsp salt
- ¼ tsp black pepper
For the pizza
- 1 ½ cups shredded mozzarella cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ¼ cup grated parmesan cheeseChef's tipChoose a grated-style vegan parmesan and use the same amount.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place a pizza stone or an inverted baking sheet on the center rack of the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a cast iron skillet, place it on the rack during preheat as well.
- 2
Combine the sliced garlic and 1/4 cup olive oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until the garlic slices are golden and crisp, 6–8 minutes — watch closely, as they can go from golden to burnt quickly. Use a slotted spoon to transfer the garlic chips to a paper-towel-lined plate. Reserve the garlic-infused oil in the saucepan.
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