This vegan pizza is inspired by the #18 at Emma’s in Cambridge, MA and is my all-time favorite!
Artichoke Hearts/Baby Spinach/Roasted Sweet Potato/Rosemary Sauce- I leave off the mozzarella and sometimes add seitan, tofu and/or dried cranberries.
Begin by heating your oven to 400 degrees. If using a pizza stone, you will want to put your stone in the oven as it heats up before baking your pizza.
one pizza dough-homemeade or pre-made ( I use Trader Joe’s) *Gluten-Free option below
homemade or jar of pizza sauce ( again, Trader Joe’s)
one medium sweet potato-diced
one jar or can of artichoke hearts-thoroughly rinsed and chopped
big handful fresh spinach
2 Tbsp rosemary ( I use Penzey’s Spain cracked because it is very small and not like pine needles on your pizza)
2 Tbsp olive oil
salt and pepper
roasted sweet potato
In a large mixing bowl, add diced sweet potato, 2 Tbsp of olive oil and 1 Tbsp of rosemary and a pinch of salt and pepper
Stir and pour onto a baking sheet and bake for 30-40 min until the potato begins to brown ( you can also add bite sized pieces of seitan or tofu when mixing and bake all together)
In a small sauce pan, heat up pizza sauce and add 1 Tbsp rosemary and simmer for 10-15 min
building the vegan 18
roll out pizza dough to fit pan or stone and top with a thin layer of sauce.
place the chopped spinach evenly over the sauce and add the sweet potatoes and artichokes
add a pinch of italian or pizza seasoning and a drizzle of olive oil on the top
raise the oven heat to 450 degrees and bake for about 25 min until the dough begins to brown slightly on the edges. allow pizza to cool and serve.
Variations: * Gluten-Free pizza dough
and I really like the GF all -purpose flour from this company: http://www.glutino.com/content/view/86/116/