Smoked Tofu and Caramelised Onion Pizza with Vegan Feta, Olives and Rosemary

Fire up your Ooni pizza oven. 400-500°C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature.

This recipe would suit a variety of pizza styles, but we think sourdough, neo-Neapolitan, or classic pizza dough would be a great fit. Prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven. Make your sauce in advance too, so you’re ready to dress the base.

To make the caramelised onions, melt the vegan butter in a large pan and add the sliced onions, sea salt, black pepper and thyme. Stir well and cook over low heat for 40 minutes, stirring regularly, until soft and golden. Don’t let the onions stick to the pan or burn. After 40 minutes, add the sugar and balsamic vinegar and continue to cook on low for 25 minutes, until the onions are deeply brown and sticky. Let cool before using.

Place your dough ball on a lightly floured surface. Push the air from the center out to the crust and use your knuckles to stretch out the base to 12 inches. Lay the stretched dough over your lightly dusted pizza peel and then, starting from the outside in, spread the tomato sauce over the base, leaving the crust edge clear.

Distribute 8 to 10 teaspoons of caramelised onions evenly over the tomato sauce. Add the sliced tofu and vegan feta, sprinkle with rosemary and add a few olives. Drizzle with olive oil.

Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, turning the pizza every 20 or so seconds to ensure an even cook. Cut into 9 slices and serve immediately.