When I went vegan it was pizza I knew I was going to miss. I have loved pizza since my very first slice and that is never going to change. My first vegan shopping trip had me reaching for the fake cheese with hope in my eyes. Oh how quickly it faded 😦 Fake cheese is nasty (If someone has found a really good brand then please share but otherwise – yuck). So instead I decided to try cheese free and haven’t looked back.
With this recipe you are going to get your salty/umami kick from capers and garlic mushrooms and the slight chewy/melty texture from artichoke hearts. You hear a lot of rubbish spoken about pizza – that unless you are eating it in a plaza in Naples it doesn’t count, that you can’t make it yourself without a woodfired stove and pizza stone etc etc. I am sure all of that helps but you can make it with a griddle pan and ketchup if you have to. The one thing you want to avoid is a soggy bottom to your base. To avoid this I fry my vegetables first to remove the water content and pre-bake my base for a few minutes.
Makes 2 10 inch pizzas
- 300g bread flour
- 1 sachet (7g) quick yeast
- pinch of salt
- pinch of sugar
- glug of oil
- 175ml warm water
- small red onion
- red pepper
- 2 handfuls mushrooms
- 1 can artichoke hearts
- 1 tbsp capers
- 1 tbsp chopped black olives
- 3 garlic cloves crushed and chopped
- 1 can good quality thick chopped tomato
Place the bread dough ingredients together and mix well before turning out and kneading (quantity of water depends on type of flour so add it slowly). Leave it to rise for an hour or two – or overnight in the fridge.
Fry the vegetables in a little oil until tasty.
Roll out the dough until thin as you like it and place on a hot baking sheet in an oven that is as hot as you can get it (I tend to put the sheet in for 30min before the pizza goes in) and give it a minute or two. If it tries to puff up poke it with a sharp knife and give it a glare.
Top with a little tomato (don’t scrip here) and then the veg. Put it in the oven for 10 minutes (max – keep an eye on it).
Let it cool for a few minutes on a rack and then slice and devour.