Nitrate & Nitrite Free Vegan Hawaiian Pizza
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Learn more āIngredients
4 servings
For the pizza
- 1 lb store-bought pizza dough
- 1 tbsp olive oil, plus more for the pan
For the sauce
- 1 can (8 oz) crushed tomatoes
- 1 clove garlic, minced
- 1 tsp dried oregano
- Ā½ tsp sugar
- Ā¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the toppings
- 1 Ā½ cups shredded vegan cheese
- 4 oz vegan bacon, cut into 1-inch pieces
- 1 cup pineapple chunks, fresh or canned and drained
- Ā½ small red onion, thinly sliced
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Place a rack in the lowest position of the oven and preheat to 475Ā°F (245Ā°C). Lightly oil a 12-inch round pizza pan or large rimmed baking sheet.
- 2
Warm the olive oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute ā watch closely so it doesn't brown. Stir in the crushed tomatoes, oregano, sugar, and red pepper flakes, if using. Season with salt and pepper. Simmer over medium-low heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
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