4/18

Vegetarian Cheeseburger Pizza

Comfort Foods, Food, Hot, Meal Ideas, Pizza, Savory
By Emma Chapman

Vegetarian Cheeseburger Pizza (via abeautifulmess.com)Oh man, you guys, I know cheeseburger pizza probably sounds like something from a Pizza Hut menu circa 1995, but I promise this is SOOOO good. For protein, we’ve got marinated, seasoned tempeh that gets topped with onions, tomatoes, and kale. Yum! There’s a thick crust topped with colby cheese, and then the whole thing gets drizzled in a spicy mayo.

It’s a little different for pizza, but oh-so-good!

Vegetarian Cheeseburger Pizza (via abeautifulmess.com) Vegetarian Cheeseburger Pizza (via abeautifulmess.com) You can bake this crust a number of ways, but if you have a large (12 inch) cast-iron pan, I recommend baking in that as it will result in a thicker crust. Something that borders on deep dish, but not quite that thick. Baking in a cast-iron is similar to baking on a pizza stone as you can allow the pan to heat up while the oven preheats, resulting in a crusty on the outside but still soft in the center pizza crust.

Are you sick of me talking about this pizza yet? Sorry, I’m just obsessed. Let’s just get baking…

Pizza toppingsVegetarian Cheeseburger Pizza, serves 2-4 depending if you serve with a side

3/4 cup warm water
1 teaspoon sugar
2 1/4 teaspoons (one packet) active dry yeast
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon cornmeal

For the toppings:
4 oz. tempeh
1 tablespoon soy sauce
1/4 teaspoon cumin
pepper
1 clove minced garlic
1 tomato
1/4 red onion
4 oz. colby jack cheese, shredded
1/2 cup chopped kale

For the sauce:
2 tablespoons mayo
1 tablespoon hot sauce (Sriracha or choluha)

In a glass mixing cup, stir together the warm water and sugar until the sugar dissolves. Then sprinkle the yeast over the top of the water and allow that to sit for 5 minutes. It should foam up some in this time; that’s how you know it’s working.

In another bowl, stir together the flour and salt. Stir the yeast water in with the flour mixture. Once a dough ball forms, turn out onto a lightly floured surface and knead for 4-5 minutes. Lightly oil the bowl you just used and place the dough ball back in there with a clean dish towel over the top. Allow to rise in a warm spot for an hour to an hour and a half (until doubled in size).

Pizza doughMeanwhile prep the tempeh. Shred the tempeh with a box grater. It may crumble apart as you shred it and that’s fine too. The goal is to get the tempeh into very small pieces. Place in a small bowl and add the soy sauce, cumin, some pepper, and minced garlic. Stir together, cover, and allow to set in the refrigerator until the dough is ready.

Preheat the oven to 400°F with the cast-iron pan inside. While that preheats, roll out the dough on a lightly floured surface. Once the oven is ready, remove the pan and sprinkle with cornmeal. Place the pizza dough in the pan. Be careful as the pan will already be very hot. Bake for 5 minutes.

Then, top the partially baked crust with the tempeh, sliced onion, sliced tomatoes, and cheese. Bake for another 10-12 minutes.

Cast iron pizzaTop with the kale and bake for another 2-3 minutes.

In a bowl, stir together the mayo and hot sauce. Once the pizza is done, drizzle the sauce over the top.

Vegetarian Cheeseburger Pizza (via abeautifulmess.com) These toppings are all things that I like on top of a (veggie) cheeseburger, but you could change up the toppings some based on what you prefer or what you have on hand. Happy pizza night! xx. Emma

Print

Vegetarian Cheeseburger Pizza

Ingredients

  • 3/4 cup warm water
  • 1 teaspoon sugar
  • 2 1/4 teaspoons one packet active dry yeast
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon cornmeal

For the Toppings:

  • 4 oz. tempeh
  • 1 tablespoon soy sauce
  • 1/4 teaspoon cumin
  • pepper
  • 1 clove minced garlic
  • 1 tomato
  • 1/4 red onion
  • 4 oz. colby jack cheese, shredded
  • 1/2 cup chopped kale

For the Sauce:

  • 2 tablespoons mayo
  • 1 tablespoon hot sauce Sriracha or choluha

Instructions

  1. In a glass mixing cup, stir together the warm water and sugar until the sugar dissolves. Then sprinkle the yeast over the top of the water and allow that to sit for 5 minutes. It should foam up some in this time; that’s how you know it’s working.

  2. In another bowl, stir together the flour and salt. Stir the yeast water in with the flour mixture. Once a dough ball forms, turn out onto a lightly floured surface and knead for 4-5 minutes. Lightly oil the bowl you just used and place the dough ball back in there with a clean dish towel over the top. Allow to rise in a warm spot for an hour to an hour and a half (until doubled in size).

  3. Meanwhile prep the tempeh. Shred the tempeh with a box grater. It may crumble apart as you shred it and that’s fine too. The goal is to get the tempeh into very small pieces. Place in a small bowl and add the soy sauce, cumin, some pepper, and minced garlic. Stir together, cover, and allow to set in the refrigerator until the dough is ready.

  4. Preheat the oven to 400°F with the cast-iron pan inside. While that preheats, roll out the dough on a lightly floured surface. Once the oven is ready, remove the pan and sprinkle with cornmeal. Place the pizza dough in the pan. Be careful as the pan will already be very hot. Bake for 5 minutes.

  5. Then, top the partially baked crust with the tempeh, sliced onion, sliced tomatoes, and cheese. Bake for another 10-12 minutes.

  6. Top with the kale and bake for another 2-3 minutes.

  7. In a bowl, stir together the mayo and hot sauce. Once the pizza is done, drizzle the sauce over the top.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions. 

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