Fire-Grilled Pizza Pocket Supreme
Yield: 2-3 Servings
Recipe and Photos by TurnipVegan
This vegan pizza pocket is everything you want in a cozy, satisfying bite—smoky, crispy, and filled with bold flavor. Our friend Turnip Vegan layered it up with a hearty filling of Hodo Organic Extra Firm Tofu, mushrooms, and walnuts, blended with aromatic spices for a savory twist on the classic. Whether you’re cooking it fireside in a pie iron or baking it at home, the result is golden on the outside, melty on the inside, and perfect for everything from camp dinners to weeknight cravings.
Ingredients
Pizza Filling
10-oz Hodo Organic Extra Firm Tofu
5-6 button mushrooms
1/2 cup soaked walnuts
3 tbsp tamari
3 tsp smoked paprika
1 tsp fennel seeds
1 tbsp avocado oil
2 tsp balsamic vinegar (optional)
1 tbsp aglio olio seasoning (or a mix of Italian seasoning, garlic powder, chili flakes, and salt to taste)
1/2 cup vegetable broth
1/4 grilled red onion, chopped
3 grilled sweet peppers, chopped
1 sliced and grilled jalapeño
Pizza Toppings
Frozen pizza dough
Pizza sauce of your choice
Plant-based mozzarella cheese shreds
1 sliced and grilled jalapeño
Grilled button mushrooms
Fresh basil leaves
Instructions
Add the soaked walnuts and button mushrooms to a food processor. Pulse until finely chopped. Add the tofu, tamari, smoked paprika, fennel seeds, avocado oil, balsamic vinegar (if using), and aglio olio seasoning. Pulse a few times but don’t overdo it. You want to keep a slightly chunky, meaty texture.
Grill the red onion, sweet peppers, jalapeño, and mushrooms. Once done, set them aside to cool slightly.
Transfer the tofu mixture to a cast-iron pan or a pan on the grill. Add the vegetable broth and cook, stirring occasionally, until most of the liquid has evaporated. Stir in the chopped grilled red onion and sweet peppers. Mix well and set aside.
Lightly coat the inside of your pie iron with avocado oil. Place a piece of pizza dough on the bottom of the pie iron. Layer with pizza sauce, a sprinkle of plant-based mozzarella, a large spoonful of the filling, and more mozzarella. Add another piece of pizza dough on top and seal the edges well. Brush both sides with avocado oil and sprinkle with herbs for more flavor and nice beautiful golden crust.
Place the pie iron on the grill. Cook for about 5 minutes on each side, flipping every 5 minutes. Check frequently to avoid burning and brush with more avocado oil and herbs if needed.
Remove the pizza pocket from the pie iron. Top with extra pizza sauce, melted plant-based mozzarella, grilled mushrooms, grilled jalapeños, and fresh basil. Enjoy!
Fire-Grilled Pizza Pocket Supreme
This vegan pizza pocket is everything you want in a cozy, satisfying bite—smoky, crispy, and filled with bold flavor. Our friend Turnip Vegan layered it up with a hearty filling of Hodo Organic Extra Firm Tofu, mushrooms, and walnuts, blended with aromatic spices for a savory twist on the classic. Whether you’re cooking it fireside in a pie iron or baking it at home, the result is golden on the outside, melty on the inside, and perfect for everything from camp dinners to weeknight cravings.
Ingredients
- 1 block Hodo Organic Firm Tofu
- 5–6 button mushrooms
- 1/2 cup soaked walnuts
- 3 tbsp tamari
- 3 tsp smoked paprika
- 1 tsp fennel seeds
- 1 tbsp avocado oil
- 2 tsp balsamic vinegar (optional)
- 1 tbsp aglio olio seasoning (or a mix of Italian seasoning, garlic powder, chili flakes, and salt to taste)
- 1/2 cup vegetable broth
- 1/4 grilled red onion, chopped
- 3 grilled sweet peppers, chopped
- 1 sliced and grilled jalapeño
- Pizza sauce of your choice
- Plant-based mozzarella cheese shreds
- 1 sliced and grilled jalapeño
- Grilled button mushrooms
- Fresh basil leaves
Instructions
- Add the soaked walnuts and button mushrooms to a food processor. Pulse until finely chopped. Add the tofu, tamari, smoked paprika, fennel seeds, avocado oil, balsamic vinegar (if using), and aglio olio seasoning. Pulse a few times but don’t overdo it. You want to keep a slightly chunky, meaty texture.
- Grill the red onion, sweet peppers, jalapeño, and mushrooms. Once done, set them aside to cool slightly.
- Transfer the tofu mixture to a cast-iron pan or a pan on the grill. Add the vegetable broth and cook, stirring occasionally, until most of the liquid has evaporated. Stir in the chopped grilled red onion and sweet peppers. Mix well and set aside.
- Lightly coat the inside of your pie iron with avocado oil. Place a piece of pizza dough on the bottom of the pie iron. Layer with pizza sauce, a sprinkle of plant-based mozzarella, a large spoonful of the filling, and more mozzarella. Add another piece of pizza dough on top and seal the edges well. Brush both sides with avocado oil and sprinkle with herbs for more flavor and nice beautiful golden crust.
- Place the pie iron on the grill. Cook for about 5 minutes on each side, flipping every 5 minutes. Check frequently to avoid burning and brush with more avocado oil and herbs if needed.
- Remove the pizza pocket from the pie iron. Top with extra pizza sauce, melted plant-based mozzarella, grilled mushrooms, grilled jalapeños, and fresh basil. Enjoy!
