Tempeh 'BLT' White Pizza
with ranch drizzle
Turn your favorite summer sandwich into a pizza with crispy tempeh 'bacon', fresh lettuce, tomatoes, and a drizzle of light ranch dressing to give it a twist on the classic creamy mayo.
Smarts: Use a store-bought pizza crust (or flatbread) and this dinner will come together fast.
- Pizza dough - 1 lb
- Flour, all-purpose - 2 Tbsp
- Oil, cooking - 2 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Maple syrup - 2 Tbsp
- Paprika, smoked - 1 tsp
- Garlic powder - 1/2 tsp
- Black pepper - 1/4 tsp
- Tempeh - 8 oz , sliced into thin rectangles
- Water - 1/2 cup
- Cheese, shredded mozzarella - 8 oz (sub fresh mozzarella, very thinly sliced)
- Lettuce, romaine - 1 heart , chopped
- Green onions - 2 stalks , chopped, green and white parts combined
- Tomatoes, medium - 1 , chopped
- Garlic - 2 cloves , chopped
- Parchment paper - for baking
- Oil, olive - 1 Tbsp + 2 Tbsp
- Green onions - 1 stalk , chopped, green and white parts combined
- Yogurt, plain or Greek - 1/2 cup
- Mayonnaise - 1 Tbsp
- Water - 2 tsp , plus more as needed
- Vinegar, white wine - 2 tsp
- Dill, dried (opt) - 1/4 tsp
- Garlic powder - 1/4 tsp
- Salt - 1/4 tsp
- Sugar - pinch of
Pizza dough - (If prepping right before cooking, get oven heating while finishing prep.) Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
Make tempeh marinade - Whisk together cooking oil, soy sauce, maple syrup, smoked paprika, garlic powder (portion for pizza), and black pepper.
Prep tempeh - Slice tempeh into thin rectangles. Pour water (portion for pizza) into a microwave-safe bowl. Add tempeh on top and cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. (Can be done up to 5 days ahead)
Marinate tempeh - Combine tempeh and marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Make ranch drizzle - Chop green onions (portion for ranch). Blend together green onions, yogurt, mayonnaise, water (portion for ranch), vinegar, dill, garlic powder (portion for ranch), salt, and sugar with an immersion blender or standing blender until smooth. Add some more water if needed until the sauce is easy to pour. (You can also just finely chop the green onions and whisk everything together.) (Can be done up to 5 days ahead)
Cheese / Lettuce / Green onions (portion for pizza) / Tomatoes / Garlic - Prep as directed.
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Heat oven to 425F / 218C.
Set out two sheet pans. Line the first sheet pan with parchment paper for the tempeh.
Remove tempeh from marinade (reserve marinade) and spread out in a single layer on parchment. Drizzle about half of the marinade over each slice (reserve the other half).
Bake tempeh in the oven for 8 minutes. Remove and flip tempeh over. Drizzle tempeh with some of the reserved marinade and contiue baking until deep golden brown, 10 to 12 minutes more.
Brush second sheet pan with the first portion of olive oil. Using hands, stretch out pizza dough to cover sheet pan.
Bake dough for 3 minutes without toppings (this solo time in the oven gives the dough time to crisp up before you add the toppings).
Whisk together second portion of olive oil and garlic.
Remove pizza dough from the oven and brush with olive-oil garlic mixture. Top with cheese.
Return pan to oven and continue baking pizza until cheese is bubbling and crust is golden brown, 8 to 10 minutes more.
When pizza is done, top with tempeh 'bacon', fresh lettuce, green onions, and tomatoes. Drizzle lightly with ranch. Slice into wedges. Serve any remaining ranch on the side for dipping. Enjoy!