As I mentioned yesterday I am officially a roasted tomato lover. I have had roasted tomatoes at restaurants and other people’s houses, but I have never ventured to make them myself. They are just one of those things that have slipped past me in my own kitchen.
That was until I was making Caulipowered pizza with my mom the other night. We both decided we wanted to make pizzas but we were tired of making the same pizza over and over. We usually do your typical Italian spices and italian vegan sausage. Those flavors are delicious but you have to switch it up every now and then so you don’t feel like you are eating the same meal repeatedly.
Cue my delicious and fragrant roasted tomatoes. I thought to myself, “We have a handful of vine tomatoes just waiting to find their culinary purpose. Why not chop them up and throw them in the oven with garlic, olive oil, and fresh sage leaves?” That’s exactly what we did.
Roasting the tomatoes allowed for a completely different flavor to take over these pizzas. We also decided to pan sear apple & sage vegan sausage to carry the rustic flavors over even more. As always we chose to use some fresh pesto in place of a red tomato sauce because I think it adds so much more vibrancy to pizza.
It is my duty to let you know (if you don’t already) that you need to start buying Caulipower Pizza Crust. They make already made pizzas, but I personally prefer the plain cauliflower crusts so that I can decide what toppings I want on them. They are affordable and a HUGE timesaver when you’re making homemade pizza. It’s also a perfect crust for anyone who eats gluten-free or if you want to sneak some extra veggies in your kids diet.
- about 5 red vine tomatoes, roughly chopped
- 3 garlic cloves, minced
- 3 sage leaves
- extra virgin olive oil
- dried oregano
- salt/pepper to taste
Line a cooking sheet with foil and place your chopped tomatoes, garlic, and sage leaves onto the sheet. Drizzle with extra virgin olive oil and sprinkle dried oregano, salt, and pepper over the tomatoes. Bake at 425F for about 15 minutes and then turn the oven to broil for an additional 3-5 minutes. Remove from oven and set aside until ready to assemble the pizza.
- about 10 basil leaves
- a handful of spinach leaves
- 3 garlic cloves
- 1-2 tablespoons of nutritional yeast
- 2 or more tablespoons of extra virgin olive oil
- salt/pepper to taste
Blend these ingredients together in a food processor or high-powered blender until smooth. (Add more olive oil if it looks to thick or more spinach if it looks like too much liquid.)
- 2 frozen plain Caulipower crusts
- about 4 tablespoons of pesto
- 2 apple & sage vegan sausage links by Fieldroast, crumbled with hands
- 1/2 of an onion, sliced thinly to caramelize
- about 5 baby bella mushrooms, sliced thinly
- oven roasted tomatoes
***As directed by the Caulipower crust package, you do not need to defrost these crusts. Remove them from the freezer right before ready to cook them.
Preheat your oven to 425F.
To begin, place a medium-sized skillet on a low heat and add in 1 tablespoon of extra virgin olive oil. Add in your thinly sliced onions and allow them to cook low and slow for 6-8 minutes. Cooking them on a low heat allows the onions natural sugars to surface, creating the perfect caramelization. Once the onions are evenly browned, remove them from the skillet and place them into a bowl.
Keep the skillet on the burner and turn the heat up to a medium flame. Using the residual oils in the skillet, you can begin to crumble your apple & sage sausage into the pan. Stir the sausage often to avoid it sticking too much. Then when the sausage begins to brown add in your sliced mushrooms to the pan. Allow the mushrooms and sausage to cook down together. If needed you can drizzle a bit more olive oil to avoid them drying out. Let the mushrooms and sausage cook for about 2-3 minutes then remove them from the heat ad begin to assemble your pizzas.
Take out your cauliflower crusts and spread the pesto onto to each crust evenly (about 2 tablespoons per crust). Then spoon your caramelized onions evenly over both crusts. Then spread your sausage and mushroom mixture over the crusts. Finally, spoon your oven roasted tomatoes evenly over both pies.
Then place both pies into the 425F oven and let them cook for about 12-15 minutes. I prefer my pizza to be crispy and brown on the edges so I tend to keep it in for the full 15 minutes. But, you can remove the pizzas early for a softer crust. Once finished baking, you can remove them from the oven and let them cool for a minute before slicing.
Now you can serve and enjoy!! 🙂