Don’t be a jerk, make this pizza.
Jerk tempeh sausage crumbles, pineapple, red onion and vegan cheese come together to make one of the most addictive pizzas you’ll taste. This vegan Jamaican jerk pizza balances sweet and spicy with a crunchy, savory tempeh topping. A simple, flavorful jerk sauce coats crisped tempeh crumbles; pile them on your pizza dough, add vegan cheese and sliced pineapple and red onion, then bake until golden.
If you’ve ever weighed in on the pineapple-on-pizza debate, this recipe is a strong argument in favor. The juicy sweetness of pineapple pairs perfectly with the heat and aromatic spices of jerk tempeh. Even if you’re skeptical about fruit on pizza, give this one a try — it might change your mind.
The jerk sauce is bold and bright. While it’s spicy, the orange juice and agave round out the heat with sweetness, and dried thyme and allspice give it that unmistakable Jamaican flavor. If you can’t find scotch bonnet peppers, substitute your preferred hot pepper — the flavor will still be fantastic.
This vegan Jamaican jerk pizza is simple to assemble and perfect for anyone craving bold flavors. It’s quick enough for a weeknight, yet impressive enough to serve guests. Read on for the full recipe and instructions.
Vegan Jamaican Jerk Pizza
Print Recipe
Main Course
15 mins
20 mins
35 mins
4
Lauren Hartmann
Ingredients
Jerk Sauce
- 4 Cloves Garlic
- 1 Scotch bonnet pepper (seeds removed)
- 4 Scallions
- 1/4 C. Orange juice
- 1 Tbsp. Agave syrup
- 1 Tbsp. Red wine vinegar
- 1 tsp. Dried thyme
- 1/2 tsp. Allspice
- Pinch of salt and pepper
For the Pizza
- 8 oz. Tempeh
- 2 Tbsp. Olive oil, divided
- 1/3 C. Pineapple, chopped
- 1/4 C. Red onion, sliced
- 1 C. Vegan cheese (I used Follow Your Heart)
- 16 oz. (1 lb) Vegan pizza dough (store-bought or homemade)
Instructions
-
Make the jerk sauce: trim the top from the scotch bonnet pepper and remove the seeds. Add the pepper and all jerk sauce ingredients to a food processor and pulse until smooth, scraping down the sides as needed. Set aside.
-
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Crumble the tempeh into the skillet, breaking up large pieces so it resembles sausage crumbles.
-
Brown the tempeh, reducing heat if necessary, and toss until evenly browned, about 5–10 minutes.
-
Pour the jerk sauce over the tempeh and toss to coat. Reduce heat to low and sauté for another minute, then remove from heat.
-
Preheat the oven to 450°F (230°C).
-
Roll the pizza dough on a floured surface to your desired thickness and place it on a pizza pan sprayed with nonstick spray.
-
Brush the remaining 1 tablespoon olive oil over the dough. Sprinkle half the vegan cheese, then add the jerk tempeh crumbles, followed by the remaining cheese, pineapple and red onion.
-
Bake at 450°F for 8–10 minutes, or until the crust is golden and the cheese is melted. Slice and serve warm.
