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
METHOD
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˚ F. 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 !
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
Hi, I'm Miriam. I love meatless dishes, I love my kitchen, I adore food and am a passionate gourmet cook. Here you will find a host of delicious vegan recipes (meat-free, egg-free and dairy-free) - some are Mediterranean inspired, some have an Eastern touch, whilst others are simply inspired by ingredients that I love and experiment with. Most of the recipes are very nutritious. I have tried my utmost to combine the idea of eating healthily with great tasting recipes, which in the main are easy to prepare.
February 21st, 2011 at 5:23 pm
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February 22nd, 2011 at 4:00 am
Looks fantastic! Thank you for all you share. People have no idea that to go vegan requires no loss of pleasure… only the gaining of some morality.
February 22nd, 2011 at 7:46 pm
You are so right David – all my recipes are made with the knowledge that no animals where hurt in anyway for us to enjoy wonderful nutritious food that tastes great – I advocate compassionate eating as it increases your lifespan, the quality of your life and does not need the life of an animal to enhance it , or make it complete in any way.
February 25th, 2011 at 8:22 pm
Delicious!! Thanks Miriam I will definately try making this one this weekend!
February 25th, 2011 at 8:25 pm
Great, hope you enjoy it – havea great weekend !
March 1st, 2011 at 12:27 pm
Tried it and got it right and its so very perfect…crucnhy and full of flavour, mouth watering to say the least…yummy to all pizza lovers…
March 2nd, 2011 at 7:00 pm
That’s awesome, glad you enjoyed it so much – it is quite tasty true !!! Thanks for your comment.
March 5th, 2011 at 3:57 pm
This looks excellent. Again, as with the chili, these are things I really like and can be fun to make I think as well.
March 6th, 2011 at 1:36 pm
Yes Robert you sure are right – it’s also great to hear people say that ‘it can be fun to make as well’ – the cooking experience is so creative and fullfilling, especially smelling and feeling the food textures in progress (good one and let me know how it goes when you make it) !
March 6th, 2011 at 2:40 pm
I made Miriams pizza the other night and it was amazingly delicious. Even my meatlover husband loved it. I will certainly make it again and try the other recipes as well!
March 6th, 2011 at 2:57 pm
It’s always great to hear that non-vegans also love my dishes, this inspires me to give them more and more tasty dishes to indulge in !!! Thanks for your lovely comment !
March 9th, 2011 at 11:30 am
Hi Wow this looks awesome ill definitely be trying this… what cheese do you use Miriam? looks like it melts great?!
Thanks for such a great website!
March 9th, 2011 at 11:44 am
Thanks Carly, I use the vegan Redwood’s one. But feel free to use any other, I hear that in the States they have a brand called Daiya which also melts beautifully. You are welcome and let me know how things work out for you with the pizza. Keep well !
March 9th, 2011 at 4:22 pm
I have been toying with the idea of veganism for a few months now (my family and I are currently vegetarians) and your site is indeed “mouthwatering”. I’m bookmarking your site to try many of these recipes to hopefully further reduce our use of animal byproducts. Thank you!
March 9th, 2011 at 4:53 pm
Hi there Tori, thanks for the constructive comment and the compliment – I do try my best, do feel free to comment when you like, including after you have tasted my food. Reducing animal by products reduces suffering in a two fold sense, that of the animal’s and that of your heart (and waist line – heaven knows we all need that) – my mission here Tori is to make food as tasty, delicious and mouthwatering as any other dish – I work with colour, textures and flavours to bring to the table food of quality full of nutritious balance together with the celebration of life itself – compassionate and fun eating all at once !!! Keep well !!
March 17th, 2011 at 8:59 am
Fantastic!
Made this tonight but i also added some shavings of the night befores left over Veg roast (one of those meat replacement things), Really tasty, went over VERY well with everyone else, meat eaters included
something I’ll definitely be making again
March 17th, 2011 at 11:05 am
Ruben Hi and thanks so very much for your constructive comment and kind donation – it’s awfully tasty isn’t it !! The roasted vegetables may have done it even more justice, what a great idea. Glad that everybody, including your omnivore friends enjoyed it !!! Please feel free to try out some more ! (will be posting a great one in the next day, look out for it, as it is one to share with friends and/or family too) !!
May 7th, 2011 at 2:41 am
Thank you for sharing your recipes!!! I made this recently for my carnist (CHEF) husband and he LOVED it. Its the best pizza we have had since a trip to Italy many years ago. I also made it for a carnist (FOODIE)friend last night who loved it too. Am planning to make it for my entire mothers group next week – none of whom are vegan. I used Cheezly mozz the 1st time and just some Tofutti cream cheese the 2nd time. I cant go on enough about how delicious this was. It will be a regular in our house hold for eternity! Did I mention THANK YOU?!!!!!!!!!!!!!!!!!
May 7th, 2011 at 12:37 pm
Hi there Mel, many thanks for your wonderful input with regards to my Moroccan-Inspired Spicy Pizza – it is such a rich and delicious meal in it’s own right and quite addictive, especially if one likes eggplant – glad so many omnivores enjoyed it too – it gives another dimension to vegan food and shows that we are not thriving on lettuce leaves alone – not at all ! And on my blog I insist on creating very flavoursome dishes to satisfy ALL people ! Cheers to you and look forward to your future comments (oooops I almost said compliments ! – your comment is going to have to join my testimonials page so thanks for that too ! ).
May 15th, 2012 at 8:46 pm
Wonderful recipe! Could I use premade baba ghanoush instead of the aubergine dip?
May 16th, 2012 at 12:13 pm
Hi there Jennifer and welcome here. Thanks for dropping by here with your comment. Yes, I am pretty sure baba ghanoush would be a wonderful topping for this pizza ! Let me know how it goes and very best wishes to you in the meantime !