Owner/Chef Tomas Sohlberg & Anneen DuPlessis
Boon Burger
Rich marinara, juicy pineapple, and fresh basil make a perfect summertime combination. Gluten-free pizza crusts are sourced from Cocoabeans Bakeshop.
Ingredients
Sauce
2 cups diced tomatoes (with juice)
2 Tbsp tomato paste
1 Tbsp sugar
1/4 cup minced garlic
1/2 Tbsp dried basil
1/4 tsp red chile flakes
1/2 Tbsp salt
1/2 Tbsp black pepper
Toppings
4-6 9” pizza crusts
2-3 cups diced pineapple
1 red onion, diced
4-6 strips vegan bacon substitute
2-3 cups vegan cheese substitute
coarse black pepper
olive oil
fresh basil leaves
Method
Sauce
- In a small pot, add all sauce ingredients and bring to a boil.
- Turn heat low (quickly, or the sauce will burn) and simmer for 20 minutes, stirring every 5 minutes.
- Pour mixture into a blender and blend until sauce is smooth.
Assembly
- Preheat oven to 390°F. Spread pizza crust with 1/2 cup marinara sauce.
- Lay toppings over sauce and sprinkle with cheese substitute. Add pepper to taste and drizzle with olive oil.
- Bake for 8-10 minutes, until crust is golden brown.
- Cut pizza into 6 pieces and top with fresh basil.
Yield 4-6 pizzas
