Cauliflower Crust Pizza With Italian Sausage Style Crumbles, Shishito Peppers and Vegan Mozzarella
Recipe provided by MorningStar Farms/Created by chef JJ Johnson of Fieldtrip in New York City
8 oz. MorningStar Farms Italian Sausage Style Crumbles
1 14” cauliflower pizza crust
Tomato Spread, as needed (recipe below)
Chili Oil, as needed (recipe below)
½ lb. vegan mozzarella
3 shishito peppers, roasted, stemmed and chopped
8 ea. or 1 lb. small heirloom tomatoes, or any variety of ripe tomatoes, chopped
2 tbsp. extra-virgin olive oil
1 medium onion, diced
1 clove garlic, minced
¼ c. honey
¼ c. apple cider vinegar, as needed
Water, as needed
Kosher salt, as needed
Ground black pepper, as needed
¼ c. extra-virgin olive oil
2 tsp. Thai bird chilies, crushed or minced, or a chili paste
1 tsp. fresh oregano leaves, chopped
½ tsp. fresh thyme, chopped
For the Tomato Spread: In a sauté pan on medium heat, add oil, onion and garlic. Sauté until soft and translucent, about 5 to 6 minutes. Add the tomatoes and all of their liquid into the sauté pan and lower the heat. Stir in the honey and vinegar (and about ¼ c. of water, if needed, to thin the mixture). Cook on low heat for 30 minutes or until all of the liquid evaporates, stirring occasionally so it does not burn. Season to taste.
For the Chili Oil: Whisk all ingredients together and set aside for service.
To assemble the pizza: Preheat the oven to 425°F. Par-bake the pizza crust for 3 to 5 minutes. Remove from the oven, cool and top with a thin layer of the tomato spread. Layer on the mozzarella and sprinkle the sausage-style crumbles and peppers on top. Place back into the heated oven and cook for 5 to 8 minutes, until the pizza is heated through and the cheese is bubbly.
To serve: Remove the pizza from the oven and drizzle with the Chili Oil before slicing. Makes 1 pizza (8 to 10 slices).