Vegan Jamaican Jerk Pizza (Print Version)
# Ingredients:
→ Jerk Sauce
01 -
4 cloves garlic, peeled
02 -
1 scotch bonnet pepper, stemmed and seeded
03 -
4 scallions, trimmed
04 -
60 ml orange juice
05 -
15 ml agave syrup
06 -
15 ml red wine vinegar
07 -
1 teaspoon dried thyme
08 -
0.5 teaspoon ground allspice
09 -
Salt and black pepper, to taste
→ Main
10 -
225 g tempeh
11 -
30 ml olive oil, divided
12 -
55 g pineapple, chopped
13 -
40 g red onion, thinly sliced
14 -
110 g vegan cheese, shredded
15 -
450 g vegan pizza dough
# Instructions:
01 -
Combine garlic, scotch bonnet pepper, scallions, orange juice, agave syrup, red wine vinegar, dried thyme, ground allspice, salt, and black pepper in the bowl of a food processor. Blend until a smooth, cohesive sauce is formed, scraping the bowl sides as necessary.
02 -
Heat 15 ml olive oil in a non-stick skillet over medium-high heat. Crumble tempeh into the pan and break into small, sausage-like pieces. Sauté, stirring regularly, until the crumbles are deeply browned, 5–10 minutes.
03 -
Reduce heat to low and pour the prepared jerk sauce over the tempeh crumbles. Toss thoroughly to coat and sauté for 1 additional minute. Remove from heat.
04 -
Set oven temperature to 230°C. Prepare a pizza pan with non-stick spray.
05 -
On a floured surface, roll out the pizza dough to preferred thickness, then transfer to the prepared pan.
06 -
Brush the rolled dough with the remaining 15 ml olive oil. Layer half the vegan cheese, followed by the jerk tempeh crumbles, remaining cheese, chopped pineapple, and sliced red onion.
07 -
Bake for 8–10 minutes or until the crust is golden and toppings are heated through. Slice and serve immediately.
# Notes:
01 -
For a milder flavour, substitute scotch bonnet with a milder chilli or remove all seeds and pith before using.
02 -
Ensure vegan cheese is suitable for melting.