My first vegan pizza invention. I am proud of this baby. It may seem like a lot of steps, but it is 100% worth the sweat, I promise. Queue your favourite playlist and dive in!
Roast Pumpkin & Balsamic-Caramelised Onion Pizza
(Recipe for Badass Vegan Pizza Dough included below! ♥ )
What you need:
2 tbsp olive oil
2 cloves garlic, crushed
1 x 400g can chopped tomatoes
sea salt and fresh black pepper to taste
2 cups pumpkin chopped into lil cubes
1 tsp olive oil
sea salt and fresh black pepper (optional)
1 small brown onion, halved then sliced
2 tbsp balsamic vinegar
1 1/2 tbsp brown sugar
The Rest o’ the Toppings:
1/4 – 1/2 cup babaganoush (or hummus)
1/4 – 1/2 large red capsicum, sliced very thinly
1 small tomato, sliced thinly
a handful of raw cashews
Badass Vegan Pizza Dough:
2 tsp active yeast
3/4 cup lukewarm water
2 1/2 cups all-purpose flour
1 tsp sea salt
1 1/2 tbsp olive oil
What to do:
First, the dough: put the yeast in a small bowl and add 4 tbsp of the water. Leave to soak for 1 minute, then whisk lightly until yeast is dissolved.
Sift the flour and salt into a large bowl. Make a well in the center and add the yeast mixture, olive oil and remaining warm water. Using your fingers, gradually pull the flour into the liquid mix, continuing until all of the flour is incorporated and the dough will just hold together.
Right, that’s the getting-shit-under-your-fingernails part finished, it’s easy going from here on in!
Next, turn the dough onto a lightly floured surface (a wooden chopping board is perfect). Knead continuously until dough is smooth and silky, about 5 minutes. Shape into a ball and place in an oiled bowl, rotating the dough to lightly coat the surface with oil.
Cover the bowl with cling film and set aside in a warm place to rise until doubled in bulk. This will usually take around an hour, but it can take longer sometimes… make sure you stick it out until the dough is doubled! When it has doubled, it’s ready to roll.
While the dough is rising:
Roast the pumpkin: Preheat oven to 200 C. Toss pumpkin cubes with a little oil, and salt and pepper if using. Roast in a foil-lined pan for 15 minutes or until cooked through. Set aside when done.
Make the sauce:Heat olive oil briefly in medium-low frying pan, add garlic and cook 1 minute. Add tomatoes and season with salt and pepper. Simmer, covered, for 15-20 minutes, until sauce is reduced and thickened. Set aside when done.
Make the onions: Add all ingredients to small saucepan, cover and cook over medium-low heat, stirring occasionally, for 10 minutes or until liquid is almost entirely reduced. Set aside when done.
When the dough has finished rising, turn it onto a lightly floured surface, gently punch to deflate, then knead briefly until smooth.
If you’re keen to eat ASAP, now is also the time you want to preheat your oven to 200 C*.
Roll out the dough into a round or square about 5mm thick. If you don’t have a rolling pin, just carefully stretch it out with your hands (I stretch it out into a 9 x 13″-ish rectangle). Viola! One big, delicious pizza base.
Throwing it all together:
Transfer the pizza base onto a baking tray lined with lightly-oiled foil.
Using a knife, spread on a good layer of babaganoush, leaving a half inch or so of dough showing around the edge. Using a serving spoon, dollop on the pizza sauce and carefully spread it over the babaganoush layer, in a circular motion, to get close-to-even coverage. Add onions, pumpkin, capsicum, tomato and cashews.
Bake at 200 C for 15 – 20 minutes, until crust is puffy and starting to brown.
Serve with a big green salad, sprinkled with toasted seeds.
* Note: If you mess up your timing and the pizza dough is ready before your toppings are cooked, or if you just want to eat a little later, it’s all good: you can cover both sides of the pizza base with cling film and refrigerate it until needed (no longer than an hour or two!)