BBQ Pineapple Pizza

This is our all time favorite pizza recipe from Chef Chloe Coscarelli's cookbook, Chloe's Kitchen. We own all of her cookbooks, but we seem to always go back to this recipe the most!  

If you're pizza freaks like we are (and who isn't?!), we also recommend Chloe's amazing Grilled Pesto Pizza with Sweet Potatoes, Kale, and Balsamic Reduction on page 98 of the same cookbook, as well as her Garlic and Artichoke Pizza in Chloe's Vegan Italian Cookbook.

Now on to the recipe:

1 14-ounce package extra-firm tofu, drained
2 cups barbecue sauce* (purchased or prepared. We use Chloe's recipe.)
3 tablespoons olive oil, plus extra for brushing

2 large onions, sliced (We prefer sweet white onions)
Sea Salt and freshly ground pepper
1 cup diced pineapple

2 tablespoons chopped fresh cilantro (Optional. We do not use!)
1 to 1 1/2 pounds pizza dough. (We use two packages of pizza dough from the Publix deli. We also just discovered Trader Joe's pre-made pizza crusts, which comes 2 to a package).

*Make your barbecue sauce ahead of time to save on time.

1. Press the tofu between two towels or paper towels using a heavy frying pan (or something similar) to remove excess moisture, and cut into cubes and toss with 1 cup barbecue sauce. Bake for 45 minutes at 325 degrees, turning a couple of times throughout. Remove and turn up oven to 450 degrees.

2. Meanwhile, sauté onions in the olive oil until tender and caramelized, about 20 to 30 min. Season generously with salt and black pepper and set aside.

3. Coat the border of the crust with a mixture of olive oil and garlic powder and spoon the remaining 1 cup of barbecue sauce onto the pizza crusts and spread, leaving a border along the sides. You may not want to use all the sauce, just enough to coat the dough.

4. Layer the tofu, caramelized onions, pineapple and cilantro.

5. Bake for about 15 to 20 min, until the crust is slightly browned or golden.

*BARBECUE SAUCE (Makes about 3 cups)

2 cups ketchup (We prefer Publix Greenwise or Trader Joe's)

1/2 cup water

1/2 cup apple cider vinegar

1/2 cup maple syrup (again, we use Trader Joe's) or packed brown sugar

2 teaspoons Dijon mustard

2 teaspoons onion powder

1 teaspoon pepper

1 tablespoon lemon juice

Combine all ingredients in a medium saucepan and carefully bring to a boil. reduce heat to low and simmer uncovered for about 30 minutes. Stir frequently and take care to not allow it to stick to the bottom of your pan and burn.