Ingredients
- 100 gr tempeh, diced
- 2 tbs extra virgin olive oil, divided
- 1 cup button mushrooms, chopped
- 2 baked potatoes, thinly sliced
- 1 cup roasted red peppers, sliced
- 1 tbs finely chopped garlic
- 2 cups roasted vegetable or other pasta sauce
- 2 prepared pizza crusts, 25 cm or 30 cm in diameter each
- 1 cup crumbled feta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup pitted, sliced black olives
- 1/4 cup finely chopped chives
- 1/2 tsp dried oregano
- salt to taste
Directions:
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add tempeh dices and stir fry until brown.
- Heat remaining tablespoon of olive oil in the same skillet over medium high heat.
- Add mushrooms, potatoes, peppers and garlic, and cook, stirring frequently for 5 minutes until tender. Remove from heat.
- Divide pasta sauce between pizza crusts and spread out evenly. Top each crust with equal amounts of tempeh, then sprinkle evenly with feta, mozzarella, olives, chives and oregano.
- Bake pizzas until heated through and cheese is melted, 15 to 20 minutes.
- Ready to serve.