Monday, May 12, 2014

Spring Vegan Pizza with Homemade Thin Crust

My first case of neat meat alternative just arrived 2 weeks ago. And I couldn't wait to try them on my homemade pizza crust. It was such a wonderful day this past Saturday......the sun was out and the temperature was perfect. It was the perfect day for al fresco dining, which was exactly what my boyfriend and I did.

A simple homemade thin crust, topped with fresh cherry tomatoes, chiffonade lacinato kale, sliced rainbow carrots and the Italian flavored neat, it was the perfect way to enjoy the beautiful day!

P.S. And yes, I confess....I do like my pizzas cheeseless and over-topped with stuff. I really do think that that's the only way to enjoy pizza!

The recipe below makes about 3 personal sized pizzas.

Ingredients (for pizza dough):
1. 200g organic unbleached all-purpose flour
2. 4g fine sea salt
3. 2g white sesame seeds
4. 1g instant dry yeast
5. 140g warm water

Method (for pizza crust):
1. Mix yeast and about 2 tablespoons of the warm water and set aside
2. Pour rest of the water into flour and mix until just combined and let sit for about 20 to 30 minutes
3. Sprinkle sea salt over dough mixture and pour the yeast mixture over the dough. Then add sesame seeds. Then using your hands, mix dough lightly to combine the salt and the yeast into the dough
4. Let rise for about 8 hours or overnight before shaping into smaller size dough balls depending on the size of the pizza you want to make
5. Refrigerate for about 30 minutes before using

Ingredients (for toppings):
1. 1 cup cherry tomatoes, halved
2. 1 cup rainbow carrots, sliced
3. 2 cups kale, chiffonade
4. 2.5 ounces (about 1/2 pack) of neat, cooked per package instructions
5. 3 cloves of garlic, sliced
6. Generous tablespoons of your favorite pizza or pasta sauce
7. 2 teaspoons Italian seasoning
8. Salt and pepper to taste
9. Extra virgin olive oil

Method (for assembling pizza):
1. Preheat oven to 500 degrees Fahrenheit.
2. Spread dough evenly and thinly on a piece of parchment paper sized to fit a large cookie sheet
3. Spread tomato sauce generously over the pizza dough
4. Lay ingredients randomly on pizza dough – carrots, cherry tomatoes, kale and garlic. Sprinkle generously the Italian seasoning over the top. Season pizza with salt and pepper
5. Drizzle extra virgin olive oil all over the top
6. Bake pizza in oven for about 10 minutes
7. Remove from oven and sprinkle cooked neat generously over the top and drizzle with olive oil

Enjoy warm with a side of family and friends!

No comments: