LOVE this pizza! It's kind of a pain in the butt to make, what with the pre-baking of the tofu and caramelizing onions, but it's worth the time. In a pinch, you could saute the tofu and just soften the onions and it would still be delicious. I also added a little Daiya mozz but it's also great without it.
BBQ Pineapple Pizza
(Chloe’s Kitchen, Chloe Coscarelli)
serves 4
Ingredients:
1 14-ounce package extra-firm tofu, drained
2 cups barbecue sauce
3 tbsp olive oil, plus extra for brushing
2 large onions, sliced
sea salt and freshly ground black pepper
1-1 1/2 lbs. pizza dough
1 cup diced pineapple
2 tbsp chopped fresh cilantro
Directions:
Preheat the oven to 325 degrees F. Lightly grease a small baking sheet.
Press the tofu between paper towels, with something heavy on top, for about 30 minutes (changing the paper towels as necessary). After pressing, cut the tofu into 1/2″ cubes. In a bowl, toss tofu with 1 cup barbecue sauce until each cube is coated. Place in one layer on the prepared baking sheet. Bake for 45 minutes, turning the tofu a couple of times with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees F.
In a large skillet, heat 3 tbsp oil and saute onions over medium heat until tender and caramelized, about 20-30 min. Season generously with salt and pepper and set aside.
Stretch pizza dough into a rectangle and fit it into the prepared baking sheet. Spoon remaining 1 cup barbecue sauce onto the pizza dough and spread, leaving a 3/4″ border along the sides. You may not want to use all of the sauce, just enough to coat the dough. On top of the sauce, layer the tofu, caramelized onions, pineapple, and cilantro. Brush the edges of the crust with olive oil. Bake for about 15-20 min., rotating midway, until the crust is slightly browned or golden. Let cool, slice, and devour!
