Recipes
Nourishing Hawaiian Pita Pizza
Juicy pineapple, smoky tofu, bright vegetables and crisp whole-wheat pita. A joyful vegan Hawaiian-style pizza for a quick, satisfying dinner.
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Sweet, smoky, a little playful
Pineapple on pizza? I am saying yes to that juicy, sweet little contrast. Smoky tofu, crisp edges, a little melted vegan cheese. Mmmm. Dinner can be nourishing and playful at the same time, there is no rule that says it has to be serious.
Smoked tofu, juicy pineapple, pepper and onion make this a quick, colorful pita pizza. Hawaiian-style describes the familiar pineapple topping combination here, not a traditional Hawaiian dish. Sweet and savory, with those lovely crisp edges.
A satisfying plate, not a health halo
Whole-wheat pita brings fiber, tofu provides the main vegan protein, and pineapple and red pepper contribute vitamin C. Calcium varies with the tofu and vegan cheese, check their labels rather than assuming.
Many dairy-free cheeses contain little protein and can be high in salt or saturated fat. Use a modest scattering for flavor, compare sodium in the smoked tofu and sauce, and add a crunchy salad if that sounds lovely. Nourishing does not mean low-calorie or suitable for every dietary need.
Keep those edges crisp
Drain and pat the pineapple dry, spread the sauce lightly, and resist piling the pita too high. A little space lets everything warm through without a soggy center. Ready-to-eat smoked tofu makes this beautifully quick.
If you only have plain tofu, toss the cubes with a pinch of smoked paprika and cook them first. That is an extra step, not something to hide inside a ten-minute promise. Krystal x
The recipe
Nourishing Hawaiian Pita Pizza
- Serves
- 2
- Prep
- 10 minutes
- Cook
- 12 minutes
Ingredients
- 2 medium whole-wheat pita breads, vegan
- 200 g (7 oz) ready-to-eat smoked tofu, drained and diced small
- ½ cup pineapple chunks, fresh or canned in juice, drained and patted dry
- ¼ cup (60 ml) vegan tomato pizza sauce
- ½ cup shredded dairy-free mozzarella-style cheese
- ½ small red bell pepper, thinly sliced
- ¼ small red onion, thinly sliced
- A pinch of dried oregano, optional
Method
- Heat the oven to 200°C (400°F). Place the pitas on a baking tray.
- Spread each pita with 2 tablespoons sauce, leaving a small border. Divide the tofu, well-drained pineapple, pepper, onion and vegan cheese over them. Add optional oregano.
- Bake for 8–12 minutes, checking early, until the edges are crisp and the toppings hot throughout. Pita thickness and vegan-cheese melting vary.
- Let stand for a minute, slice and enjoy. Add a side salad for extra vegetables if desired.
Notes & storage
Contains soy and wheat; check the cheese for additional allergens. Make sure the pita contains no dairy or honey.
The baking time is for ready-to-eat smoked tofu. If using plain tofu, season and cook it before topping the pitas; allow extra time.
Refrigerate leftovers promptly for up to 3 days. Reheat in the oven until hot throughout to help restore the crisp edges.
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