Pizza vegana

Ingredientes

• 1 tsp active dry yeast
• 3/4 tsp salt
• 1 3/4 cup all-purpose flour
• 1/2 cup + 1 tbsp luke-warm water
• 1 tsp sugar (optional)
• Oil for bowl
• 2 med tomatoes
• 3 cloves garlic
• 1/2 cup loosely packed basil
• 1/4 tsp salt
• 1/2 tsp ground pepper
• 1 tbsp olive oil
• 1/2 med zucchini
• 1/4 med red onion
• 1/2 cup corn kernels
• 1/2 small red pepper
• 2 cup shredded vegan mozzarella

Preparación

1. 1

   --- Make dough: ---

2. 2

   Activate Yeast: Mix 1 tbsp/8g of flour with luke-warm water, sugar (if using), and yeast in a cup or bowl. Allow to sit for 15–20 minutes until bubbly.

3. 3

   Combine salt and remaining flour in a large bowl. Create a well and add water and yeast. Mix until combined and all of flour is moistened. If dry, add 1 tbsp/15ml of water at a time.

4. 4

   Rest Dough: Gather into a ball, cover, and allow to rest for 15 minutes.

5. 5

   Knead: On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic.

6. 6

   Let Rise: Place the dough in an oiled bowl. Roll to cover all sides. Cover the bowl with plastic wrap or a damp towel. Allow to rise in a warm area until tripled in size, about 1 ½ hours (the warmer the area, the faster it will rise).

7. 7

   --- Make sauce: ---

8. 8

   Chop: Mince garlic, basil, and dice tomatoes.

9. 9

   Cook: Combine garlic and tomatoes in a pan over medium heat. Cook for 7 minutes, stirring occasionally. Reduce heat to low and add basil, salt, and pepper. Cook for a further 10-12 minutes until nice and thick.

10. 10

    --- Prep vegetables and assemble pizza: ---

11. 11

    Preheat oven to 450°F. Add a pizza/bread stone to heat at the same time if you have one. This will yield crispier results and better expansion in the oven.

12. 12

    Slice: Thinly slice zucchini, onion, and bell pepper (¼”/6mm or less).

13. 13

    Prep Dough: Use hands to stretch one portion of the dough to a 14”/35cm circle on a floured piece of parchment (this makes transfer easier). Brush olive oil on dough. Place parchment and dough on a baking sheet if not using a pizza stone.

14. 14

    Spread Sauce: Spread tomato sauce in an even, thin layer to about ½”/12mm from the edge. Adjust amount based on preference.

15. 15

    Add Toppings: Evenly distribute shredded cheese on top. Scatter vegetables on top.

16. 16

    Bake for 15 minutes or until crust is lightly golden and cheese is bubbling.

17. 17

    Cool: Allow to sit for 1–2 minutes before cutting.