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.