This recipe might look slightly familiar, and that’s because it uses components from other recipes. While I was working on my What’s for Dinner e-book, I had found that I was left with some filo dough, a little tomato sauce, and half a block of tofu. There were also a few mushrooms and an open container of arugula in the fridge, and. Not wanting to waste any of it, I threw it all together and made a pizza. It was pretty tasty pizza, too!
Working with Filo
If you’ve never worked with filo before, don’t let that stop you from making this recipe. It’s pretty easy to use – you just need to make sure it doesn’t dry out. To do that, simply cover what the sheets that you aren’t work with with a damp towel.
Vegan Mushroom and Arugula Filo-Crust Pizza
This Mushroom and Arugula Filo-Crust Pizza recipe can easily be altered to suit whatever leftovers you have in the fridge. If you have pesto and some broccoli, feel free to use those instead of the tomato sauce and arugula!
Mushroom and Arugula Filo-Crust Pizza
- ¼ cup + 1 teaspoon olive oil, divided
- 1 medium-sized shallot, diced
- 5 or 6 crimini or white button mushrooms, sliced
- 1 teaspoon sea salt, divided
- 2 cups arugula, packed
- 8 ounces tofu, pressed, drained, and crumbled (about half a package)
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon water or vegetable stock
- 1 clove garlic
- 10 sheets of 13”x18” fillo dough, thawed according to the package
- 1 – 1½ cups prepared tomato sauce
Preheat the oven to 400° F and line a baking sheet with parchment paper.
Add 1 teaspoon of olive oil to a pan and place over medium high heat. Add the shallots and cook for about 5 minutes, until they become fragrant and begin to brown. Add the mushrooms and ½ teaspoon salt, and cook, stirring occasionally for about 10 minutes. The mushrooms should have released their liquid and begun to brown. Add the arugula to the pan and give everything a quick stir to allow it wilt. Remove from heat and set aside.
While vegetables are cooking, mix together the tofu, nutritional yeast, lemon juice, water or stock, garlic, and ½ teaspoon salt in a food processor fitted with an s-blade. Process until the mixture is thick and looks like ricotta cheese. This could take several minutes, and you may need to stop and scrape down the sides of the food processor once or twice. Add more water or stock if the mixture is too thick. Set aside until ready to use.
To make the crust, Line a baking sheet with a piece of parchment paper. Lay down one sheet of filo dough on top of it. Keep the rest of the filo sheets covered with a clean, wet kitchen towel to avoid drying out. Quickly brush the sheet with a thin layer of olive oil using a pastry brush. Layer another sheet on top of it, and brush that one with a thin layer of olive oil. Continue this step until all of the sheets are layers and brushed with oil.
Gently fold the edges of the dough inward. Brush with a small amount of olive oil to help keep it in place.
Spread the tomato sauce evenly over the filo crust.
Dollop the tofu ricotta over the crust.
Gently spread the vegetable mixture over the crust.
Bake for 20 – 25 minutes, or until the crust is golden brown.
Slice and enjoy! Serve hot.
If you enjoyed this Mushroom and Arugula Filo-Crust Pizza, you might also like:
- Kale and Sweet Potato Pizza
- Vegan Metro Pizza
- Green and White Pizza
- Potato, Pesto, and Arugula Pizza