Vegan White Pizza with Smoked Tofu and Béchamel Sauce
A gourmet twist on classic pizza, featuring smoked tofu, fresh basil, and a creamy vegan béchamel sauce over a crispy crust.
Equipment
- Baking sheets, Parchment paper or silicone baking mats, Rolling pin, Knife, Cutting board, Spoon
Ingrediënten
For the crust:
- 1 recipe Cast-Iron Deep Dish Pizza Dough page 333
For the topping:
- 20 whole leaves fresh basil
- 1 recipe Béchamel Sauce garlic and basil variation (page 298)
- ½ white onion sliced into julienne
- 6 ounces 170 g smoked tofu, store-bought or homemade (page 208), cut into thin strips
Instructies
- Preheat the oven to 450°F (230°C, or gas mark 8).
- Prepare 2 large baking sheets with parchment or silicone baking mats.
- Roll out the dough into two 10-inch (25-cm) crusts.
- On each crust, layer 10 whole basil leaves.
- Spread half of the béchamel sauce on each crust, covering the basil evenly.
- Sprinkle half of the onion slices on each pizza.
- Top each pizza with half of the smoked tofu strips.
- Bake for about 10 minutes, or until the crust is golden and crispy.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a simple green salad or a drizzle of balsamic glaze for added flavor.
Wine Advice:
Pair with a light, crisp white wine like Pinot Grigio or a refreshing Prosecco.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 16 g | Fiber: 4 g | Sugar: 4 g | Salt: 1.2 g
