This vegan pizza recipe with onion and shiitake bacon is a group-pleaser

Each and every aspect of this pizza can be created in advance and refrigerated or frozen.

• The pizza sauce can be refrigerated for up to 1 week in an airtight container, or frozen for up to 3 months.
• The shiitake bacon can be refrigerated in an airtight container for up to 1 week.
• The caramelized onions can be refrigerated in an airtight container for up to 1 week, or frozen for up to 3 months.
• The proposed Herbed Pizza Dough recipe can be wrapped in plastic wrap and refrigerated for up to 3 days. The dough can also be formed into crusts and flash-frozen on a flippantly floured baking sheet, then wrapped tightly in freezer-secure plastic wrap for up to 3 months.

Leftover pizza can be refrigerated for up to 4 times.

FOR THE Sun-DRIED TOMATO SAUCE

• 1 (15-ounce) can no-salt included crushed or diced tomatoes
• 1/2 cup (3 ounces) sun-dried tomatoes packed in oil (do not drain)
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Kosher salt, to flavor

FOR THE MISO-CARAMELIZED ONIONS

• 1/4 cup olive oil
• 3 tablespoons yellow or crimson miso paste
• 4 to 5 substantial yellow onions (3 1/2 pounds full), thinly sliced

• 1 1/2 lbs . fresh new shiitake mushrooms, stems eliminated, caps thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons minimal-sodium soy sauce
• 1 teaspoon smoked paprika
• Vegetable cooking spray or olive oil

FOR ASSEMBLING THE PIZZAS

• 2 tablespoons all-intent flour
• 1 tablespoon semolina flour or fine cornmeal
• 2 lbs . pizza dough (or the linked Herbed Pizza Dough recipe), divided
• 2 tablespoons dried oregano, divided
• 2 teaspoons crushed pink pepper flakes, divided
• 2 tablespoons as well as 2 teaspoons olive oil, divided
• 1 teaspoon coarse sea salt, divided

Make the sunlight-dried tomato sauce: In the bowl of a food processor or blender, combine the canned and sunshine-dried tomatoes, oregano and paprika, and procedure until eventually relatively smooth. Flavor, and time with salt, if desired. Use ideal away or refrigerate until necessary. You need to get about 2 cups.

Make the miso-caramelized onions: In a significant skillet above medium warmth, warmth the oil till shimmering. Include the miso and stir carefully into the oil right until it commences to dissolve. Insert the onions and stir to coat in the oil and miso, then reduce the warmth to medium-lower. Cook dinner, stirring once in a while, until finally the miso is absolutely dissolved and the onions turn into delicate, golden and aromatic, about 45 minutes to 1 hour. Use proper absent or refrigerate until eventually needed. You must get about 2 cups.

Make the shiitake bacon: Place racks in the major third and center of the oven and preheat to 350 degrees.

In a large bowl, blend the mushrooms, olive oil, soy sauce and smoked paprika. Line two massive, rimmed baking sheets with parchment paper and spray frivolously with vegetable spray or brush with olive oil. Distribute the shiitakes in a solitary layer over the parchment and evenly spray or brush with the spray or oil.

Bake for about 45 minutes, or until eventually the slices get started to brown. Take away from the oven and enable neat wholly. You should really get about 2 cups.

Make the pizzas: Position two racks in the middle and base third of the oven, and preheat to 500 levels. If you have pizza stones, area a single on each and every rack even though the oven is preheating in any other case use inverted, substantial, rimmed baking sheets.

In a tiny bowl, incorporate the all-objective flour with the semolina flour or cornmeal and use the mixture to dust your work surface. Take the pizza dough and loosely form it into a ball in your hands. Spot the dough on the flour countertop and carefully flatten it into a disk.

Choose up the disk and, holding it among your fingertips and leaving about 1 inch close to the perimeter, regularly change the disk in a round motion, letting the disk a little extend down toward the countertop as you convert it. When the disk is about an 8-inch circle, location it on the countertop and use your fingertips to carry on stretching it into a larger sized circle, creating confident to leave the edges a little thicker.

Utilizing a rolling pin, carefully roll the dough from the center outward until circular, about 14 inches extensive. Fold in excess of the edges of the dough, flippantly crimping with your fingertips, creating a 1-inch border.

Gently slide a huge piece of parchment beneath the shaped dough.

Making use of the again of a spoon or an offset spatula, evenly spread 1 cup of the sunshine-dried tomato sauce on major of the dough. Distribute 1 cup of the miso-caramelized onions evenly about the tomato sauce, then major with 1 cup of the shiitake bacon. Sprinkle 1 tablespoon of the oregano and 1 teaspoon of the pink pepper flakes more than almost everything, then brush the crimped edges with 1 tablespoon of the olive oil. Sprinkle a tiny sea salt on the border. Drizzle an more teaspoon of oil throughout the pizza.

Repeat with the next crust and remaining toppings.

Slide the pizza with the parchment on to a pizza peel or a rimless baking sheet, then very carefully transfer to one of the heated pizza stones or sheet pans. Repeat with the second pizza.

Bake for 10 to 12 minutes, or until finally the crust is puffed and golden and the floor is effervescent. Utilizing a pizza peel, transfer the pizza to a slicing board and discard the parchment. Making use of a pizza peel or rimless baking sheet, transfer the pizza from the stone to a reducing board and discard the parchment. Cut the pizza into wedges with a knife or pizza wheel and serve ideal absent.

Calories: 488 Full Body fat: 19 g Saturated Unwanted fat: 2 g Cholesterol: mg Sodium: 1500 mg Carbs: 87 g Nutritional Fiber: 16 g Sugar: 19 g Protein: 16 g.

Recipes from food stuff writer Kristen Hartke..

Scale and get a printer-helpful variation of the recipe below.