inthekitchen
Hawaiian Pizza
Rich marinara , juicy pineapple , and fresh basil make a perfect summertime combination . Gluten-free pizza crusts are sourced from Cocoabeans Bakeshop .
INGREDIENTS Sauce 2 cups diced tomatoes ( with juice ) 2 Tbsp tomato paste 1 Tbsp sugar 1 / 4 cup minced garlic 1 / 2 Tbsp dried basil 1 / 4 tsp red chile flakes 1 / 2 Tbsp salt 1 / 2 Tbsp black pepper Toppings 4-6 9 ” pizza crusts 2-3 cups diced pineapple 1 red onion , diced 4-6 strips vegan bacon substitute 2-3 cups vegan cheese substitute coarse black pepper olive oil fresh basil leaves
METHOD Sauce 1 . In a small pot , add all sauce ingredients and bring to a boil . 2 . Turn heat low ( quickly , or the sauce will burn ) and simmer for 20 minutes , stirring every 5 minutes . 3 . Pour mixture into a blender and blend until sauce is smooth . Assembly 1 . Preheat oven to 390 ° F . Spread pizza crust with 1 / 2 cup marinara sauce . 2 . Lay toppings over sauce and sprinkle with cheese substitute . Add pepper to taste and drizzle with olive oil . 3 . Bake for 8-10 minutes , until crust is golden brown . 4 . Cut pizza into 6 pieces and top with fresh basil .
Yield : 4-6 pizzas ciao ! / june / july / two thousand fifteen 19