The Brogan Vegan Recipe

preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface with flour and stretch/roll the pizza dough into a 10–12 inch round (or use one piece of flatbread/naan). Brush dough lightly with 1 tablespoon olive oil.

make quick tomato sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant. Add 1 cup crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (optional). Simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

assemble sauce on dough

Spread a thin, even layer (about 1/2 to 2/3 cup) of the tomato sauce over the prepared dough, leaving a 1/2 inch border for the crust.

roast red pepper

If you have a broiler: place whole red bell pepper on a baking sheet and broil 8–10 minutes, turning occasionally, until skin is charred and blistered. Transfer to a bowl and cover to steam 10 minutes, then peel, remove seeds and slice into strips. Alternatively, use jarred roasted red peppers and drain. Reserve 1/2 cup jarred roasted peppers for the spicy sauce.

roast mushrooms and onion

Toss sliced portobello mushrooms and 1/2 cup thinly sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange on a baking sheet and roast in the 475°F oven for 8–12 minutes until browned and slightly caramelized. Remove and let cool slightly.

top pizza and bake

Arrange the roasted red pepper strips, roasted mushrooms and red onion evenly atop the sauced dough. Bake on the preheated stone or a baking sheet for 10–12 minutes, until crust is golden and toppings are heated through.

add fresh toppings and falafel

Remove pizza from oven and immediately top with 2 cups fresh baby spinach (it will wilt from residual heat). Warm prepared falafel according to package or reheat in oven for 5 minutes, then break or halve 6 falafel and arrange over the pizza.

blend spicy sauce

In a small blender or with an immersion blender, combine 1/2 cup roasted red peppers (from jarred or roasted earlier), 1/4 cup vegan mayo (or plain yogurt for non-vegan), 1 teaspoon harissa or chili paste, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic and 1/4 teaspoon salt. Blend until smooth. Taste and adjust heat or salt. If too thick, thin with 1–2 teaspoons water or olive oil.

finish pizza

Drizzle the spicy red pepper sauce over the topped pizza (about 2–3 tablespoons) in a zigzag or dollop pattern. Sprinkle optional chopped parsley and red pepper flakes to taste.