Fennel Ricotta Pizza
Indulge in a sophisticated vegan pizza featuring the deep sweetness of caramelized fennel and onions paired with savory plant-based Italian sausage. Topped with a blend of creamy homemade garlic-infused ricotta and meltable cashew mozzarella, this tomato-free pie offers a rich, complex flavor profile finished with briny olives and a hint of heat.
Instructions
- 1
Place a pizza stone in the oven and preheat to 500 degrees F.
- 2
Heat olive oil (1 tbsp) in a large saute pan. Add the fennel bulbs (1 bulb) and cook for 5 minutes until slightly softened.
- 3
Add the sweet onion (1 bulb) and continue to cook for 30 minutes, stirring occasionally, until the mixture is soft and caramelized. Season with salt (1 pinch) and pepper (1 pinch), then set aside.
- 4
In the same pan, sauté garlic cloves (3 clove) in the remaining olive oil (1 tbsp) for 4 minutes over low heat. Blend or pulse the garlic into the vegan ricotta (0.5).
- 5
Stretch the pre-made pizza crust (1) onto the hot stone. Top with vegan italian sausage (1), the caramelized fennel and onion, and cashew mozzarella (0.5).
- 6
Bake for 10 minutes, then remove from the oven and add dollops of the garlic-infused vegan ricotta (0.5).
- 7
Return to the oven and bake for another 7 minutes until the crust is golden brown. Let cool slightly.
- 8
Garnish with kalamata olives (1 handful) and a red pepper flakes (1 sprinkle) before slicing.
Nutrition Facts
Per portion