sponsored by LightLife Foods
We keep finding new ways to incorporate Lightlife Foods Chickpea Tempeh in our recipes. This week, we invited it to our weekly pizza night!
Tempeh is a versatile ingredient that’s high in protein, which we’ve both been trying to increase in our diets this season. Pairing chickpea tempeh with our homemade sourdough pizza crust gives a nice nod to gut health, too.
The vegetarian pizza we dreamt up hit so many notes of flavor: sweet with pineapple, spicy with sliced jalapeños, tangy with the BBQ sauce, and savory with the tempeh and mozzarella. So good, y’all.
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Ingredients
250g pizza dough, to make one 10-12 inch crust (preferably sourdough)
1/4 cup cornmeal
1/2 cup BBQ sauce, plus more for garnish
1 cup plant-based cheese
3/4 cup diced pineapple
1 cup diced LightLife Chickpea Tempeh
1/4 medium red onion, sliced
1 medium jalapeño, sliced
Serves 2
Directions
1. With a pizza stone in place, preheat your oven to 550 degrees.
2. Coat dough in cornmeal and start stretching it into a 12-inch circle, while adding more cornmeal to prevent it from sticking.
3. Onto a pizza peel or a cookie sheet (without sides) place the dough. Add the BBQ sauce, cheese, pineapple, tempeh, onion, and jalapeño in even layers.
4. Slide the pizza onto the pizza stone and cook for 5-7 minutes, turning once halfway through.
5. Garnish with bbq sauce to taste.
