Vegan vegetable pizza
Pizza is one of the most known and loved Italian foods.
Difficulty:
Medium
Preparation time:
20 minutes + 24/48 hours of leaving
Cooking time:
10 minutes
Cost:
Low
Ingredients for six pizzas
For the dough:
- 890 grams of flour
- 540 grams of water
- 70 grams of olive oil
- 30 grams of brewer’s yeast
- 1 tsp of salt
- ½ tsp of sugar
For the topping:
- 450 grams of zucchini (about 3)
- 500 grams of tomato pulp
- 200 grams of pepper (about 1)
- 100 grams of onion (about 1)
- 50 grams of olives
Preparation
Dissolve the brewer’s yeast in mild water. In a large bowl mix water and flour. Knead into a single dough, then add oil and knead again. Add salt and sugar and knead for a third time. Form a smooth dough and put it in a large container where it can rise. Cover the container with cling film and make a small hole to let air through. Let rise in the fridge for 24 or 48 hours.
If you chose the long leavening: knead the dough after 24 hours and let it rise for 24 hours more in the fridge.
Take the dough out from the fridge two hours before cooking it.
Finely cut the onion, the zucchini, and the pepper and cook them.
Divide the dough into six parts. Spread out each part using your hands or a rolling pin.
Season each pizza with some spoonfuls of the tomato pulp and the vegetables.
Cook for 10-12 minutes in a convection oven at 220 °C.
Vegetable pizza can be kept in the fridge for two days.
