Name: Vegan Hawaiian Pita Pizzas
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Cuisine: american
Ingredients: Olive oil cooking spray; 1 teaspoon coconut oil; 4 slices tempeh bacon (see Cook's Note); 2 whole-wheat pitas; 4 tablespoons marinara sauce; 4 slices tempeh bacon, cooked and chopped (see Cook's Note); 1/4 cup sliced pineapple; 1/4 cup red bell peppers, chopped; 1/4 cup green bell peppers, chopped; 1/4 cup red onion, sliced; 1/2 cup shredded vegan mozzarella, such as Daiya; 2 tablespoons barbecue sauce

Directions

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18m Easy 97%

CLASS

Preheat the oven to 400 degrees F. Spray a baking sheet or pizza stone with olive oil spray.
Heat the oil in a medium skillet over medium heat. Add the tempeh bacon in a single layer and fry until cooked through, about 2 minutes per side. Cut into 1/2-inch squares and set aside.
Place the pitas on the prepared baking sheet or pizza stone. Spread each with 2 tablespoons marinara sauce. Sprinkle the cheese over the sauce on each pita then top with the tempeh bacon, pineapple, peppers and onions.
Bake until the cheese is melted, 10 to 12 minutes.
Drizzle each pita pizza with 1 tablespoon of the barbecue sauce. Slice, serve and enjoy!

Cook’s Note

To make your own tempeh bacon, slice tempeh into strips, as thinly as possible. Marinate in equal parts soy sauce, maple syrup and olive oil (or coconut aminos and olive oil) for at least 20 minutes. If desired, add cumin, smoked paprika, salt and/or pepper to the marinade.