VEGAN MINI PIZZAS
INGREDIENTS:
PIZZA DOUGH:
TOPPINGS:
INSTRUCTIONS:
PIZZA DOUGH:
- 500 g / 4 cups high-gluten all-purpose or bread flour, plus extra for dusting
- 10 g / 1½ tsp salt
- 1 tsp instant dried yeast
- 4 tbsp / ¼ cup olive oil
- 300 ml / 1¼ cups ice-cold water
- semolina flour, to prevent dough sticking
TOPPINGS:
- favourite tomato sauce, shop-bought or homemade
- favourite vegan pesto, shop-bought or homemade (I made mine with rocket and pistachios)
- 1 tbsp pine nuts, raw
- 2 small courgettes, sliced thinly on a mandolin
- 15 black olives, sliced
- 10 cherry tomatoes, halved
- 30 g / 1 oz fresh baby rocket / arugula
- a chunk of vegan cheese, I used homemade vegan feta (optional)
- ½ tsp pul biber (mild chilli flakes)
- salt & pepper
INSTRUCTIONS:
- Mix the flour, salt and yeast in a large mixing bowl.
- Pour in the olive oil and water. Stir everything together with a large wooden spoon. Bring the mixture together with your hands – you may need to add a touch more water if the dough is too dry.
- When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
- Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand (see photo below). Reform the dough, turn it 90 degrees and start again. Repeat this for 10-15 minutes, until the dough is elastic and smooth.
- bread kneading
- When the dough is smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover with a piece of cling-film. Place in the fridge to ferment it overnight.
- On the next day, punch the air out of your dough and divide it into 20 even portions.
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You can find complete recipes click here!!!