Vegan Johnny Pizza

This sauce is fantastic!  And bonus: super easy to make!  The flavor really brightens up this vegan pizza thanks to Milford Spice Company’s Johnny Pizza.  I don’t know who Johnny is, but he’s doing the right thing!

INGREDIENTS

For the Sauce:

1 14.5 oz can whole peeled tomatoes
1-2 cloves garlic, minced
1 tsp olive oil
1 Tbsp Milford Kitchen’s Johnny Pizza
1/4 tsp sugar
1/4 tsp salt

For the Pizza:

1 ball frozen Tiseo’s Dough
2 cups baby spinach
2 to 3 cups vegan mozzarella
½ cup jarred or canned artichoke, quartered
½ cup fresh yellow or orange bell pepper, sliced
½ cup red onion, cut into thin wedges
½ cup halved cherry tomatoes
Optional: sesame seeds for crust and vegan parmesan to sprinkle
Garnish with fresh basil and vegan parmesan

DIRECTIONS

• Thaw the dough for 4-5 hours.

• Preheat oven to 350 degrees.

• Spread out the thawed dough in a circle onto a nonstick baking pan (I use Reynolds non-stick foil).   If you like, drizzle a very small amount of olive oil onto the dough and brush over the circle very thinly and sprinkle sesame seeds around the edge where you’d like your crust to be.

• To make the sauce, empty the tomatoes in a fine-mesh strainer and crush with your hands.  Drain well, and transfer to a food processor or blender.  Add oil, garlic, Milford Spice Company’s Johnny Pizza, sugar, and salt.  Blend until smooth (shouldn’t take long).

• Spread pizza sauce evenly over the pizza, leaving an inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese.

• Top the pizzas with artichoke, bell peppers, red onion, and tomatoes (I sprinkled a little bit of vegan parmesan on top, too).

• Bake pizza for 30 minutes, turning halfway through.