Cooking Instructions
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Step 1
Thaw
Vegan Puff Pastry (1 sheet)
for 20 minutes or so, until soft.
Step 2
Meanwhile, chop
Sweet Potato (1)
, leaving the skin on for extra fiber and potassium. Microwave in a covered casserole dish with 1-2 inches of water for 5-6 minutes until soft.
Step 3
Preheat oven to 400 degrees F (200 degrees C).
Step 4
Puree sweet potato in a food processor or high powered blender once cooked. If you don't have an appliance to do this, just mash it up as best you can. Set aside.
Step 5
In a separate bowl, combine
Chickpeas (1 can)
, the oil from the sundried tomatoes,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
.
Step 6
Put parchment paper on top of pizza pan. Directly on parchment paper, roll out the puff pastry as much as possible. Make into about a 12-inch square. With a pizza wheel, cut the dough to make 6 equal pieces, which allows for more even baking with the thick sweet potato layer.
Step 7
Spread sweet potato mixture to all edges and evenly spread the chickpeas. Add the
Red Onions (1/2 cup)
now if you prefer it cooked, but I recommend adding it after baking for more flavor. Do not add the sun-dried tomatoes before baking or they will burn!
Step 8
Bake in preheated oven for 40 minutes, or until the bottom of the crusts are golden.
Step 9
Top with onion if not already done,
Sun-Dried Tomatoes in Olive Oil (1/2 cup)
, and
Arugula (2 cups)
. Cut into smaller pieces if desired and serve!
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