Since yesterday's recipe was a little labor-intensive, I'm giving myself an easy one today. There aren't any places in Southern Illinois willing to accomodate my need for vegan pizza, so I've decided to suck it up and make my own Supremely Excellent Holy Mother Of Vegan Pizza. I think that has a nice ring to it, don't you?
This will make one 16" pizza.
Oven 500
The Crust!
*1 cup warm water
*2 tbsp active dry yeast
*2 cups flour
*1 tbsp salt
*1 tbsp olive oil
The Sauce!
*1 (15 ounce) can tomato sauce
*1 (6 ounce) can tomato paste
*1 1/2 tsp dried oregano
*2 tsp garlic powder
*1 tsp ground paprika
*1 tbsp dried basil
The Toppings!
You can really use whatever you want here. My favorites are:
*fresh spinach
*portobello mushrooms
*black olives
*roasted red peppers
*super thinly sliced white onion
1. Soften the yeast in the warm water. Set aside, and let soak for five minutes.
2. Combine the flour, salt, and olive oil.
3. Add the yeast and water to the flour mix, and combine until a dough forms.
4. On a lightly floured surface, knead the dough for 8 to 10 minutes until smooth and elastic.
5. Put the dough in a lightly greased bowl, cover with a towel or plastic wrap and let rise for 1 1/2 hours.
6. In a medium mixing bowl, mix all the sauce ingredients together.
7. Chop the vegetable toppings.
8. When the dough is finished rising, punch it down and turn it out onto a lightly floured surface. Knead it about four times, and roll it out until it's about 1 inch thick.
9. Place your rolled dough on a lightly greased surface, spread the sauce over it leaving about an inch around the edges, and cover it with toppings.
10. Put the whole shebang into a preheated 500 degree oven and bake 7 to 10 minutes.
11. Eat it!
If you can find a parmesan cheese substitute that doesn't taste like feet that have been soaking in a Port-A-Potty for 40 days and 40 nights, feel free to sprinkle that over the whole pizza before or after baking.
Have fun!
1 comment:
Just thought I would add a few ideas for toppings - MY favorites vary to some extent, but almost always include Kalamata olives, vegan pesto, and mushrooms. Vegan Pizza is a true test food for vegans I think - if you can make it so you don't miss the cheese you have really done something wonderful. I find bold flavors (you mentioned a few in onions and sun-dried tomatoes) are the key in this regard.
ps. vegan pesto is easier than it sounds - really, just omit the cheese, and maybe add some nutritional yeast flakes for a very satisfying veganized classic.
Thanks for the blog - helps me get through my classes (maybe this is the key that you missed in school, only pay as much attention as you have to).
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