I had a largely unused jar of pizza sauce after my botched attempt at a Chopped-esque appetizer for our NYE shindig. So when I saw this recipe while I was wandering around Pinterest, I thought it was the perfect chance to use it up. The original recipe is vegan and requires making your own crust. I threw that out the window and paid a visit to the Pillsbury Dough Boy. His classic pizza crust works perfectly.

 

Hoppin’ John Deep Dish Pizza

Makes one 8-9 inch Deep dish pizza. 

Serves 6
Adapted from: Vegan Richa

  

Ingredients:

1 tube Pillsbury classic pizza dough

1.5 cup jarred pasta sauce or pizza sauce

Black Eyed Peas:

1.5 cups (1 can) cooked/canned Black Eyed Peas or Pinto Beans
2 tsps oil
1/2 medium red onion or other onion chopped
1/2 a Serrano chili pepper or 1/2 green bell pepper chopped (or 1 whole jalapeño)
1 tsp italian herb blend 
1 tsp garlic powder
1/2 tsp salt or to taste
a very generous dash of black pepper or red pepper flakes
1/2 cup water

Tofu thyme Ricotta:

1 package firm tofu well crumbled. (8 oz)

1/2 tsp garlic powder

1-1/2 tsp dried thyme

1/2 tsp italian herb blend

1-1/2 tsp EVOO

1 tsp apple cider vinegar

1/4 tsp salt or to taste

Method:

Tofu Thyme Ricotta:
Drain tofu by wrapping it in a kitchen towel and setting something heavy on top of it for about 20 minutes. Crumble the Tofu well. Add all the ingredients and let sit for 10 minutes. Taste and adjust salt and herbs if needed. 

Black eyed Peas:
In a pan, add 2 tsps oil and heat on medium heat. Add onions and jalapeno. Cook until golden. Add 1/2 cup pasta sauce, herbs, salt, garlic, black pepper, mix well and cook for a minute. Add black eyed peas and water and cover fully and cook on low-medium heat for 15-20 minutes or until almost dry. Taste and adjust salt and spice.

Pizza:

Press pre-made dough into 8-9 inch round pie plate. You'll have to rip of some dough off the rectangular end and add it to the short edges to make it fit in the round plate. You may have some dough leftover - the perfect excuse to make some garlic knots! 

Top the crust with 1/3 cup pizza sauce. Top with most of the black eyed peas (you will have some leftover), even them with a spatula, top with the tofu ricotta (you will probably have some leftover). Add other layers of choice like greens or mushrooms. Top that with the rest of the pizza sauce (about 2/3 cup). Top with cheese (optional). Bake at 400 for 20-25 minutes. It'll probably be towards the longer end of the time window, to ensure that the center of the crust cooks through. Cool for 2 minutes then slice and serve.