Vegan Jamaican Jerk Pizza
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Pizza topped with crispy tempeh sausage tossed in jerk sauce, pineapple, red onion and vegan cheese. 

Course: Main Course
Servings: 4
Author: Lauren Hartmann
Ingredients
Jerk Sauce
  • 4 Cloves Garlic
  • 1 Scotch bonnet pepper
  • 4 Scallions
  • 1/4 C. Orange juice
  • 1 Tbsp. Agave syrup
  • 1 Tbsp. Red wine vinegar
  • 1 tsp. Thyme, dried
  • 1/2 tsp. All spice
  • A pinch of Salt and pepper
For the Pizza
  • 8 oz. Tempeh
  • 2 Tbsp. Olive oil, divided
  • 1/3 C. Pineapple, chopped
  • 1/4 C. Red onion sliced
  • 1 C. Vegan cheese, I used Follow your heart
  • 16 oz. (1lb) Vegan pizza dough, I used Trader Joe's
Instructions
  1. First, make the jerk sauce. Cut the top off the scotch bonnet pepper, and remove the seeds. Then add all of the jerk sauce ingredients to a food processor. Pulse until the sauce is smooth and fully combined, scrapping down sides as needed. Set aside. 

  2. Now, heat 1 tablespoon of olive oil in a non stick skillet on medium high. Then crumble the tempeh into the skillet. Break up any large pieces of tempeh so it looks like sausage crumbles. 

  3. Brown the tempeh crumbles in the skillet, reducing heat as needed, tossing the crumbles until they are completely brown. This may take 5-10 minutes. 

  4. Then, pour the jerk sauce into the skillet with the tempeh crumbles and toss to coat. Reduce heat to low and saute for another minute. Then remove from heat. 

  5. Preheat the oven to 450 degrees. 

  6. Next, roll the pizza dough out on a floured surface to your desired thickness. Then place on a pizza pan that has been sprayed with non stick spray. 

  7. Brush the remaining 1 tablespoon of olive oil on top of the pizza. Then sprinkle half the vegan cheese on top. Then the jerk tempeh crumbles, then the rest of the cheese, then the pineapple and red onion. 

  8. Bake the pizza at 450 degrees for 8-10 minutes or until the pizza is brown and cooked all the way through. Serve!