Description
The luscious sweetness of caramelized onions with the creamy goodness of vegan ricotta, all topped with fresh, peppery arugula on a perfectly crispy crust. This flavor-packed masterpiece will delight both vegans and non-vegans alike.
Ingredients
Scale
- 1/4 cup + 1 Tbsp olive oil
- 2 yellow or white onions, thinly sliced
- 1 store-bought vegan regular or gluten-free pizza dough
- 4 garlic cloves, thinly sliced
- 1/4 cup (2-oz) vegan ricotta (such as Kite Hill)
- 1/4 cup (2-oz) vegan mozzarella (such as Miyoko’s Creamery), grated
- 2 cups arugula
- 1/2 lemon, juiced
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°.
- Cook the onions: In a large skillet, heat the olive oil. When hot, add the onions. Season with salt and pepper and let cook for about 20-25 minutes, stirring about every 5 minutes. (You want them to look brown and sugary, not charred.)
- Prepare the dough: Meanwhile, roll out your dough and place on a pizza stone or pan. Drizzle with a tablespoon of olive oil and spread across the dough. Season with salt and pepper and spread the garlic slices across the pizza.
- Add the cheese: Crumble the vegan ricotta across the crust. Sprinkle with the vegan mozzarella. Place in the oven and bake for 10 minutes.
- Top the pizza: Remove the pizza from the onion and top with the caramelized onions.
- Garnish with arugula: In a small bowl, toss the arugula with the lemon juice. Season with salt and pepper. Top with the pizza with the arugula. Slice and serve.
Notes
- Spoiler Alert: Caramelized Onion and Arugula Vegan Pizza is best eaten when served but leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- For non-vegans: Top with sliced prosciutto.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Italian
- Method: Oven
- Cuisine: Italian