Vegan mini pizzas are crispy, full of texture and flavour. The dough is made a day in advance and stored in the fridge or can used from frozen.
Prep time: Cook time: Total time:
Yield: 20 Servings
Ingredients: 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 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
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.
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