Barbeque Tempeh Pizza
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, January 2013
2 tablespoons apple cider vinegar
1 tablespoon liquid smoke
2 teaspoons chili powder
2 teaspoons agave syrup
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8-oz.) package tempeh, cut into cubes
1 tablespoon cornmeal
1 (13.8-oz.) can refrigerated pizza crust dough
1/3 cup barbecue sauce
1 ½ cup shredded part-skim mozzarella cheese
¼ medium red onion, thinly sliced
2 tablespoons fresh cilantro, chopped
1) Position oven rack to lowest setting. Preheat oven to 400°F.
2) Combine liquid smoke with the next 5 ingredients (through pepper) in a bowl. Add tempeh. Toss well. Allow to marinate for at least 20 minutes.
3) Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14×10-inch rectangle. Spread barbeque sauce evenly over dough, leaving a ½-inch border. Sprinkle mozzarella cheese over sauce and top with tempeh and onion slices. Bake at 400°F for 10 minutes or until crust is golden and cheese is lightly browned. Remove from oven and garnish with cilantro.
4) Cut pizza into six rows by three rows.
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