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August 7, 2020

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PEACH, TOFU BACON & CALIFORNIA AVOCADO GRILLED NAAN BREAD PIZZA (Sponsored by California Avocado Commission)

July 2, 2020

 *This post is sponsored by the California Avocado Commission. All opinions my own. 

 

 

Peach, Tofu Bacon & California Avocado Grilled Naan Bread Pizzas

 

It is officially summertime which means it's grilling time. You will catch me cooking everything from potatoes to cauliflower to pizza on the grill. It's a vibe.

 

And if you haven't ever cooked pizza on the grill before, well then you are in for a treat!

 

 

These pizzas highlight some of the best summer produce including peaches, basil, and of course, fresh California avocado. Locally grown California avocados are picked at their peak resulting in fruit that is fresh and consistent in taste and texture!

 

While you can absolutely make some pizza dough from scratch, I decided to keep things simple by using store-bought garlic naan bread which cuts down on the prep & cook time. 

 

Then I layered vegan mozzarella & ricotta with caramelized onions, tofu bacon, and finished it all off with balsamic glaze to tie it all together. 

 

UGH, just typing it out my mouth is watering. It's so good.    

 

If you are looking for something unique for this 4th of July holiday weekend, look no further! 

 

*And to ensure you’re enjoying locally grown California avocados, be sure to check for California on the label.

 

 

 

Makes 4 Naan Bread Pizzas

 

Ingredients:

 

Tofu Bacon *(see note)

4 oz baked or braised tofu cut into half-inch cubes (can be bought pre-cooked)
2 tsp vegan Worcestershire sauce
3 tsp coconut amino’s
1/4 tsp liquid smoke
2 tsp grapeseed oil  

 

Pizza

4 roasted garlic store-bought naan bread 

2 minced cloves garlic, divided

1/4 cup olive oil, divided 

4 oz vegan mozzarella
1/2 cup caramelized onions *(see note)

1 large ripe yellow peach, peeled and thinly sliced  
1/4 cup vegan ricotta
1 ripe California Avocado, pitted, peeled and sliced  

 

Garnish
Fresh basil

balsamic glaze *see note


Directions:

 

Start by making the tofu bacon. In a small bowl, combine the cubed tofu with the vegan Worcestershire sauce, coconut amino’s, liquid smoke, and grapeseed oil. Stir well and let sit to marinate while you prep the other ingredients.

 

Preheat the grill (or oven if you do not have a grill) to 385f. Line a baking sheet with foil or dust a pizza stone with some flour. 

 

Lay the Naan bread on the baking sheet, or pizza stone, if using.

 

Add 1/4 of the minced garlic and 1 tbsp of olive oil on each piece of naan bread then spread out evenly.

 

Next layer each bread with 1/4 of the mozzarella, caramelized onions, peach slices, and tofu bacon cubes. 

 

Then put on the grill for 5-7 minutes and be sure to keep an eye on it so it doesn't burn. 

 

Then remove from the grill and add on the California avocado slices, ricotta cheese and garnish with basil and balsamic glaze.

 

Slice and server! 

    

 

*Notes

*You can make the tofu bacon up to 3 days in advance

*You can caramelize the onions the day before 

*You can buy balsamic glaze pre-made at the store

 

 

 

 

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HEY, I'M CARA

On paper, I'm a certified health coach, holistic nutritionist and chef.

In action, I'm a purpose driven Food Freedom and Body Wisdom Consultant, guiding woman and men towards the health and lifestyle of their dreams.

© COPYRIGHT 2018 CARAS KITCHEN
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