Cheesy BBQ Pizza with Caramelized Onions and Basil

Cheesy BBQ Pizza with Caramelized Onions and Basil

Servings: 6 - 8

Lactose Intolerant Vegan Allergen Friendly Dairy Free Soy Free Vegetarian

Ingredients

Caramelized Onion Ingredients:

  • 1 tablespoon neutral tasting oil (safflower)
  • 1 medium brown onion, cut into thin slices
  • ¼ teaspoon sea salt
  • ¼ teaspoon finely ground black pepper
  • 2 teaspoons maple syrup
  • 1 teaspoon lemon juice

BBQ Sauce Ingredients:

  • 1 tablespoon neutral tasting oil (safflower)
  • 2 cloves garlic
  • ½ brown onion, finely chopped
  • 2 small cans organic tomato paste
  • 1/3 cup apple cider vinegar
  • ½ cup pineapple juice
  • ½ cup organic evaporated brown sugar
  • 1/3 cup brown rice syrup
  • 2 tablespoons vegan Worcestershire sauce
  • ½ teaspoon sea salt, plus to taste
  • ½ teaspoon allspice
  • ¼ teaspoon celery seed
  • ¼ teaspoon finely ground black pepper
  • 1 teaspoon dried mustard powder
  • ¼ teaspoon cayenne pepper, plus more to taste
  • 1 ½ cups GO Veggie! Dairy Free Mexican Style Shreds
  • 1 pre-made refrigerated pizza dough
  • 8-10 leaves fresh basil, finely chopped

Instructions

To prepare caramelized onions:

Heat a large sauté pan over a medium flame. Add oil and onions and sauté until soft, about 5 minutes. Add sea salt, pepper, maple syrup and lemon juice. Cook for an additional 2 minutes.

To prepare BBQ sauce: 

Heat a large pot over a medium flame. Add oil, garlic and onions and cook until soft, about 3 minutes. Add tomato paste, apple cider vinegar, pineapple juice, brown sugar, brown rice syrup, maple syrup, Worcestershire sauce, sea salt, allspice, celery seed, black pepper, mustard powder and cayenne. Add ½ cup water. Cook for about 10 minutes over low flame, stirring occasionally.

To assemble pizza:

Roll dough on floured surface into a 13 inch round. Transfer to greased baking sheet or pizza peel coated in cornmeal. Evenly smooth about 2 cups BBQ sauce over pizza. Top with cheese shreds and then top with caramelized onions. Carefully transfer to pizza stone, if using. Bake approximately 18-20 minutes or until crust looks golden. Top with fresh basil. Serve warm.

Spork-Fed Cookbook, courtesy of Spork Foods www.sporkfoods.com. © Spork Foods 2012