I made this vegan Focaccia pizza pie tonight. It was inspired by a vegetarian recipe that I modified to make it vegan. The original recipe is here if you want to see the original that inspired me: Caramelized Onion and White Bean Flatbread.
My own recipe is: “Focaccia with Caramelized Onions and White Bean Puree”
Non-Dairy Cheeses for topping:
1 cup Daiya Cheddar Shreds
1 cup Daiya Swiss Style slices – slice to look like the cheddar shreds
Pepitas -about 1/2 cup (pepitas are pumpkin seeds that are salted and toasted) for the topping.
1 pound dried white beans, this makes more than you need for this recipe so you will have leftover beans for another recipe.
Rinse and pick white beans, soak white bean overnight, drain and rinse again, cook slow over medium heat until soft – about 30 minutes – turn off and set aside.
2 chopped onions saute in olive oil low and slow until caramelized, set aside.
Soak about 7 slices of sun dried tomatoes in enough water to cover, bring to boil ad turn off, set aside.
Crust is made from my homemade focaccia recipe.
2-1/4 tsp active dry yeast
1-1/4 warm water
Add yeast to water and let bloom.
3 tbsp olive oil
Add olive oil to the yeast water, stir, and set aside.
3 cups all purpose white flour
1 tsp table salt
3 tbsp thyme
1/4 cup nutritional yeast
Mix dry ingredients together, add yeast water to the dry mixture. Mix well into dough, knead dough and then let rest about 1 hour until rise is double.
Then knock down, knead lightly, place in oiled pan and press out to form crust.
Bake Crust in hot oven until lightly brown and almost done, set aside.
Take the soaked sun dried tomatoes, drain, reserve the water, slice the tomatoes into bite sized pieces and set aside.
Remove half of the onions, set aside.
The topping: in the remaining onions add the sliced sun dried tomatoes and pepitas, set aside.
Make the puree.
Mix half the caramelized onions with about 1-1/2 cups white beans, 1 tbsp oregano, the reserved water from soaking the sun dried tomatoes and about 1/4 cup white wine or vermouth. Pour all into blender and blend to make puree. Set aside.
Take the baked crust and coat with the puree, add the topping and add the cheeses.
Bake for about 10 more minutes to melt cheese.
Remove, slice and serve.