Name: Fennel Ricotta Pizza
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 null pre-made pizza crust (12-inch); 0.5 null vegan ricotta (almond or tofu based); 0.5 null cashew mozzarella (homemade or store-bought); 1 null vegan italian sausage (cut into half moons); 2 tbsp olive oil (divided); 1 bulb fennel bulbs (thinly sliced); 1 bulb sweet onion (thinly sliced); 3 clove garlic cloves (finely minced); 1 pinch salt (to taste); 1 pinch pepper (to taste); 1 sprinkle red pepper flakes (crushed); 1 handful kalamata olives (halved)

Instructions

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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.