Recipe provided by Murielle Banackissa
Photo provided by Murielle Banackissa
Utilizing Smokin’ Burger, Bacon and Pepperoni from The Very Good Butchers, this all-vegan pizza is designed to “satisfy even your toughest meatatarian.”
1 lb. pizza dough
1 tbsp. medium-grind cornmeal (optional but recommended, to prevent the pizza dough from sticking to fingers)
1 tsp. avocado oil
½ medium onion, diced
1 Smokin' Burger patty
½ package bacon, sliced
½ package pepperoni, sliced
¾ c. pizza sauce
½ c. vegan shredded cheese, plus more for garnish
2 tbsp. diced red onion
Fresh parsley, for garnish
Black pepper, for garnish
Preheat oven to 400ºF and line a baking sheet with parchment paper or a silicone mat.
For the crust:
Transfer pizza dough to the baking sheet. If using cornmeal, cover the pizza dough in cornmeal. Spread the dough, forming a circle of about 12” or larger, depending on how thick you want the crust. Poke with a fork about 10 times and bake for 10 minutes or until the crust starts to get some color. Remove from the oven and set aside while you prepare the toppings.
For the toppings:
Heat oil over medium heat. Once hot, add onion and sauté for 4 minutes or until translucent. Crumble up 1 Smokin’ Burger patty and add to the onion. Cook for another 4 minutes or until the patty starts to brown. Transfer the mixture to a bowl and set aside. Keep the pan on the heat and add slices of bacon. Cook for 6 minutes, flipping them at the 3-minute mark. Remove from the heat.
Assemble the pizza:
Spread the pizza sauce on the crust and top with vegan shredded cheese. Top with the crumbled Smokin’ Burger patty mixture, bacon slices and pepperoni slices. Sprinkle a little extra cheese if desired, and add diced red onion. Bake the pizza at 400ºF for 15 minutes or until the cheese has melted. Remove from the oven and garnish with fresh parsley and black pepper if desired. Enjoy immediately.
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