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Parve
Easy
4 Servings
Allergens 
50 Minutes
Diets
Who says pizza must have cheese? This cheeseless pizza has so much flavor you won’t even miss it. Serve this as an entree at a fleishig dinner to shake things up a bit.
5 tablespoons olive oil, divided
6 ounces baby bella mushrooms, stems on, thinly sliced
6 ounces button mushrooms, stems on, thinly sliced
1/2 teaspoon Gefen Garlic Powder
2 teaspoons coconut aminos
1 pizza crust, store-bought (rectangle, if available)
1/2 cup pizza sauce (recipe follows)
1/4 cup pine nuts, toasted
2 to 4 tablespoons finely chopped parsley
2 tablespoons olive oil
1 onion, chopped finely
1 clove garlic, minced
1 (14-ounce) can crushed tomatoes, no salt added
1 tablespoon Tuscanini Tomato Paste
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Gefen Oregano
1/2 teaspoon basil
1/2 cup Tuscanini Balsamic Vinegar
3 tablespoons honey or brown sugar
OR use Tuscanini Balsamic Glaze
Preheat oven to 425 degrees Fahrenheit or as per pizza crust directions.
Heat two tablespoons oil in a large sauté pan over medium heat. Add mushrooms and drizzle with another two tablespoons oil. Sauté for five minutes, until mushrooms are softened, all moisture has evaporated, and mushrooms are lightly browned.
Add garlic powder and coconut aminos, then cook for another minute. Place mushrooms on a paper towel-lined plate to absorb any liquid.
Prepare a sheet pan lined with Gefen Parchment Paper. Place crust on the paper and spray the whole crust with olive oil or brush with remaining tablespoon olive oil.
Leaving a one-inch crust around the edges, top crust with pizza sauce and mushrooms. Bake according to package directions, until crust is golden.
Meanwhile, to make balsamic glaze: In a small saucepan, bring vinegar and honey or sugar to a boil, then reduce heat. Simmer, uncovered, for about eight minutes or until thickened. Let cool. Pour into a squeeze bottle and set aside.
Remove pizza from the oven. Sprinkle with pine nuts and chopped parsley. Slice into wedges. Drizzle with balsamic glaze and serve.
Heat oil in a medium saucepan, then add onion. Cook on a low-medium flame until soft, about three minutes. Add garlic, stir, and cook for two more minutes.
Add tomatoes, tomato paste, and spices. Stir to combine and cook for three more minutes. Taste and season if needed.
Photo by Heather Winters
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