2. Crunchy Crumbled Tempeh
- 2 tablespoons olive oil
- 8 ounces tempeh
- Sea salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high. Use your fingers to crumble the tempeh into the hot oil. Cook, stirring frequently, until the tempeh is browned and crisp on all sides, five to seven minutes. Remove the tempeh with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
Top pizza crust with crunchy crumpled tempeh before baking. Good with tomato sauce, caramelized balsamic onions, spinach, roasted garlic, olives or any other pizza topping.