Below is my new recipe for Vegan Potato Chorizo Pizza. & if you just said that picture looks to good to be vegan, then shame on you!
Vegan Potato Chorizo Pizza
4 small or medium red potatoes
1 package of soy chorizo, Trader Joe’s brand
2 tsp of grapeseed oil
1 sweet onion
2 TBS. of Earth Balance non dairy butter
1 package of pizza dough
1/4 cup of Red Mill ground polenta (optional)
3 chopped cloves garlic
1/2 cup fresh chopped parsley
dash of sugar
salt & pepper
graded parmesan soy topping (optional)
Slice the potatoes thin using a mandolin. Place them in a small pot, cover with water & boil until fork tender. While the potatoes cook, slice the onion paper thin slices. Place in a medium sized pan with enough water to cover the onions. Once they have cooked down, add 2 TBS. of Earth Balance, a pinch of salt & a dash of sugar to the pan to caramelize. In a large pan saute the soy chorizo in 2 tsp of grapeseed oil. Stir often. Once the chorizo is warm & browned remove from heat. Be sure to cook this last as it warms up very quickly.
Now that you have every burner on your stove going, prepare the pizza dough. Follow the directions on the package to cook. I spilt the package of dough into 2 round cake pans to make uniform pizzas. I also dusted the crust with some dry ground polenta. Remove the pizza crusts from the oven 1 or 2 minutes shy of the cooking time.
Drain potatoes & assemble pizzas. First, add the soy chorizo, then the potatoes, & then the caramelized onions. Top with chopped fresh parsley, garlic, sea salt & fresh ground pepper. Sprinkle with soy parmesan cheese. Place under the broiler until toppings are crispy & browned. Enjoy!