For the Sauce:

1 14.5 oz can whole peeled tomatoes

1-2 cloves garlic, minced

1 tsp olive oil

1 Tbsp Milford Kitchen’s Johnny Pizza

1/4 tsp sugar

1/4 tsp salt

For the Pizza:

1 ball frozen Tiseo’s Dough

2 cups baby spinach

2 to 3 cups vegan mozzarella

½ cup jarred or canned artichoke, quartered

½ cup fresh yellow or orange bell pepper, sliced

½ cup red onion, cut into thin wedges

½ cup halved cherry tomatoes

Optional: sesame seeds for crust and vegan parmesan to sprinkle

Garnish with fresh basil and vegan parmesan


Thaw the dough for 4-5 hours.

Preheat oven to 350 degrees.

Spread out the thawed dough in a circle onto a nonstick baking pan (I use Reynolds non-stick foil). If you like, drizzle a very small amount of olive oil onto the dough and brush over the circle very thinly and sprinkle sesame seeds around the edge where you’d like your crust to be.

To make the sauce, empty the tomatoes in a fine-mesh strainer and crush with your hands.  Drain well, and transfer to a food processor or blender. Add oil, garlic, Milford Spice Company’s Johnny Pizza, sugar, and salt. Blend until smooth (shouldn’t take long).

Spread pizza sauce evenly over the pizza, leaving an inch bare around the edges. 

Evenly distribute the spinach on top of the sauce, followed by the cheese.

Top the pizzas with artichoke, bell peppers, red onion, and tomatoes (I sprinkled a little bit of vegan parmesan on top, too).

Bake pizza for 30 minutes, turning halfway through. Enjoy!

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