This recipe was inspired by my deep love for pizza and one of my favourite dips, which I felt would marry well with the pizza – and indeed it did. This pizza should have a light base, so that we achieve a thinnish, Italian-style oven baked pizza.
The topping is simple. All you need is plenty of chopped garlic, black olives, vegan mozzarella cheese, olive oil, oregano, a nice drizzle of extra virgin olive oil, and a liberal spreading of my Moroccan-style smoked aubergine dip (see separate post). Alternatively, if you don’t have time to make the Moroccan dip, get about 6 mushrooms, slice and fry them in a little olive oil, remove the excess juices, and spread evenly over the pizza.
For the tomato base you need a tin of chopped tomatoes, and a few chopped cherry tomatoes with a tablespoon of tomato puree which will compliment this pizza and intensify the tomato flavour. It really works – so let’s make it.
INGREDIENTS FOR THE DOUGH
- 3½ cups (15oz) of mixed flour (2 cups unbleached white, 1½ cups wholemeal)
- 15g / ½oz fast-acting Easy Bake dried yeast
- 1 tbsp extra virgin olive oil
- 200ml / 7fl oz water (room temperature)
- 1 tsp garlic powder
- 1 tsp sugar
- 1 tsp fine sea salt
INGREDIENTS FOR THE TOPPING
- 400g / 14oz tin of chopped tomatoes
- 1 tbsp tomato purée
- 6 or 7 cherry tomatoes
- ½ cup vegan mozzarella cheese chopped (or any other vegan cheese of your choice)
- 4 tbsps Moroccan-style smoked eggplant (aubergine) dip (see my separate post) or 6 mushrooms sliced
- 2 cloves garlic chopped
- 6-8 black olives
- 1 tbsp olive oil
- ½ tsp oregano
- a nice drizzle of extra virgin olive oil
In a food processor place the dried ingredients and mix for a minute or so. Then slowly add the rest of the ingredients, and process until they form into a ball. If the mixture is too dry, add a little more water – and if it is too wet, add a tiny bit of flour to be sure it stays in one piece. Remove from mixer and place in a floured bowl. Cover and allow to rise for around an hour or so in a warm place (it may need a little longer depending on the temperature of the room). When it has almost doubled in size, it is ready for use.
Meanwhile prepare your ingredients for the topping. Chop the garlic, and slice the vegan ‘cheese’, and make sure you have the already made smoked aubergine dip on standby. chop the cherry tomatoes, and mix together with the tinned tomatoes and the tomato puree and place in a separate glass bowl.
Pre heat oven to 225˚C. Before rolling the dough, have 2 pizza trays pre-oiled in readiness. Then spread flour on a completely clean surface (I usually use a worktop), then roll/flatten the dough ball into shape using a rolling pin – make sure you dust flour on both sides to avoid sticking. Make the pizza bases slightly larger than the trays, carefully transfer onto trays, and trim excess pastry from the edges.
Evenly spread the tomato sauce across the bases, and then evenly distribute the topping ingredients, only using half the cheese at this stage – drizzle the oil on top, and place in the oven. pre-heated to 225 ˚ F. After 15 minutes in the oven, check the pizzas. If they are close to being ready, taste a bit of the pastry to check it has cooked properly. Add the remaining vegan cheese at this stage, and allow to cook for a further few minutes, but do not over-cook or burn – drizzle some more olive oil when they are ready. Serve immediately with a nice green salad of your choice. Enjoy the awesome aroma and tuck in ! Bon Appétit !
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