Korean Barbecue Pizza with Tofu and Maitake
Servings:4 servings
Vegan pizza featuring Korean barbecue sauce, crumbled tofu and maitake mushrooms. Topped with a zesty kimchi and arugula salad.
Ingredients
For the pizza:
- 1 batch Vegan Pizza Dough - omit the Italian herbs; use ½ batch for one thin crust pizza or the full recipe for thick crust.
- 1 tablespoon olive oil
- 7 ounces maitake, aka hen of the woods, mushrooms, separated by hand
- 8 ounces extra firm tofu, preferably sprouted extra firm (or super firm), drained
- 2 cloves garlic, minced
- pinch of sea salt
- ½ cup prepared marinara sauce
For the bbq sauce:
- ½ cup soy sauce - NOTE: if making thin crust, reduce soy sauce to ⅓ cup
- 2-3 cloves garlic, grated or minced
- 1 tablespoon rice vinegar
- 1-2 teaspoon sriracha
- 1 teaspoon ginger, freshly grated
- 1 teaspoon toasted sesame oil
- 2 tablespoon maple syrup or 3 tablespoon brown sugar
- black pepper, to taste
- 2 teaspoon red pepper flakes
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the kimchi salad:
- 2 large handfuls arugula
- ½ cup kimchi, including some of the juice
Instructions
- Prepare dough. While dough is rising...
- If using a pizza stone, place in oven and preheat to 500 degrees.
- In a small sauce pan, whisk together all ingredients for the barbecue sauce. Stirring frequently, cook sauce over medium heat until it begins to thicken. Set aside.
- Preheat a saute pan over medium heat. Add oil and mushrooms. Stirring occasionally, cook 2-3 minutes or until softened. Move mushrooms to a bowl and set aside.
- Crumble tofu into the hot pan. Stirring occasionally, cook until warmed through and dry. Add the garlic and a pinch of salt, and stir to incorporate. Remove from heat.
- On a lightly floured surface, press out dough into a 12 inch round. If you have a pizza peel, sprinkle it with flour or cornmeal as you normally would and place dough on the peel. If you don't have a peel, VERY carefully move the preheated pizza stone to the stovetop and place dough on stone. Work quickly through step #8.
- Spread approximately ¾ cup barbecue sauce and the ½ cup marinara on pizza, swirling together. Top with mushrooms and tofu mixture.
- Bake thin crust pizza 15-18 minutes or thick crust pizza 20-25 minutes. Crust should become golden brown.
- Remove pizza from oven and let stand 10 minutes. While pizza rests, in a bowl combine the kimchi and arugula. Top pizza with the kimchi salad, slice, and serve.
Notes
Makes one 12 inch pizza. Leftovers can be refrigerated up to 5 days. Reheat as you would with any pizza.
Nutrition calculated for thin crust.
Nutrition
Serving: 1/4 pizza (thin crust) | Calories: 386kcal | Carbohydrates: 66g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Fiber: 5g | Sugar: 17g
