Issue 1 – Summer

Chef Nick – This Summer’s Favorite Pizza Toppings

Jalapeno Pineapple Pizza


  • Prepared pizza dough (from the recipe in article, or a store-bought vegan crust)
  • ½ cup tomato sauce or marinara sauce
  • 1 cup diced pineapple chunks (fresh or canned, drained)
  • 2 T of your favorite jarred sliced jalapenos
  • 1 cup vegan cheese (such as vegan mozzarella or a dairy-free cheese blend)
  • Salt and dry oregano

“For toppings, my favorite lately has been pineapple and jalapeños. I can’t get enough of it. There’s some nice veggie meats out there now if you’re needing a pizza for someone not used to plant based pizza. Some other suggestions would be artichoke,  mushroom, and onion or fresh spinach, Kalamata olives, and fresh tomatoes. I recently had a pistachio, arugula, onion pizza on white sauce that was delicious! Whatever you use for toppings, I suggest no more than three or four different ones so the flavors don’t get lost together. Once it’s topped, sprinkle on some Italian seasoning or dry oregano and a pinch of sea salt. Save the fresh basil for immediately after it comes out of the oven.”  ~ Chef Nick Stroot


1 – Preheat your oven to 500 degrees or according to the instructions if using pre-made crust.

2 – Roll out the prepared pizza dough on a floured surface to your desired thickness. 6oz is a good amount for a personal size pizza.

3 – Transfer the rolled-out dough onto a baking sheet or pizza stone that has been sprinkled with cornmeal (to prevent sticking)

4 – Spread the tomato sauce evenly over the dough, leaving a small border around the edges.

5 – Distribute the diced pineapple chunks and jalapeno slices evenly over the sauce.

6 – Sprinkle vegan cheese over the toppings. Adjust the amount based on your preference.

7 – Season with a pinch of salt and some dry oregano for added flavor.

8 – Place the pizza in the preheated oven and bake around 10-15 minutes or until the crust is golden brown and the cheese has melted.

9 – Allow the pizza to cool a little bit before slicing and serving!

Nick Stroot is an accomplished vegan chef with eight years of professional experience in the kitchen. He began his culinary journey as the sous chef for renowned Chef Miguel Larchers, where he gained valuable expertise and inspiration. Driven by his love for plant-based cuisine, Chef Stroot established his own vegan meal delivery service called ‘The Garden Grill’ in Wichita, KS. Operating from a state-certified kitchen in his home, Nick delighted his customers with a variety of delicious and nutritious vegan meals.

Then the Stroot family moved to the country, prompting Nick to close his business and explore new avenues. Currently self-employed, Nick pursues his passion for handyman work and real estate photography while staying connected to his culinary roots. In his free time, he enjoys quality moments with his family, bird watching, and capturing captivating imagery through his photography. With his culinary expertise, creativity, and commitment to a vibrant and sustainable lifestyle, Nick Stroot continues to inspire others on their plant-based journey. Check out Nick’s photography at