Serves: 5
Total Calories: 922
Yield: 12 inch round pizza
1. Heat the oil in a large skillet over low heat. Add the onion and garlic, and sauté for 3 to 4 minutes.
2. Add the tempeh to the skillet, and sauté another 3 minutes or until it starts to brown. Add the spinach, cover, and cook about 3 minutes or until it wilts. Sprinkle the tamari and vinegar over the ingredients and stir. Cover and steam 2 minutes.
3. Drain the liquid from the skillet. (Press the spinach with the back of a spoon to remove any excess liquid.) Add the mint and thyme, and mix well.
4. Oil a 12-inch-round pizza pan and sprinkle with cornmeal. Place the dough on the pan, and press it over the surface with your hands. Flatten it further with a rolling pin. Spread the tempeh-spinach mixture on top, and sprinkle with pine nuts.
5. Bake on the bottom rack of a 400°F oven for 15 minutes or until the bottom is golden brown. Cut the hot pizza into wedges and serve.
This Tempeh Pizza recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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