A change, a change. I finally did change something about my pizza routine that I have been doing for over half a year now. So what is this change? Well, nothing breath-taking, I just doubled the amount of yeast and let the dough rise about an hour before I rolled it out. I wanted to have a really thick American-style pizza base, topped with a feast of different veggies and vegan cheese (um, actually just yeast flakes, but anyway…).
So here’s what you need for a small pizza
1 sachet dry yeast
a dash of salt
3 tbsp olive oil
100ml lukewarm water
½ small zucchini
some black olives
salt, pepper, herbes de provence
Put the flour in a mixing bowl and make a small hole in the middle. Add the yeast to this hole and pour some of the warm water over the yeast so that it will create some bubbles.
Add the salt, olive oil and slowly also the rest of the water. Don’t add everything at once in order to not make the dough too sticky. Knead well with your hands until you have a smooth dough. Cover with a wet kitchen towel and place in a warm place so that it can rise.
One hour later, get the dough which should have doubled its size by now, and roll it out on a baking tray lined with baking paper. Add some tomato puree and spread it on the pizza base.
Wash the veggies and chop them into small cubes or slices. Lay them on the pizza, then add some olives. Season with salt, pepper and herbes de provence and top it off with some yeast flakes. These are thought to replace cheese, which is why this is an all-vegan pizza, but I don’t really think they are somewhat close to cheese. This was a nice try-out for me but I actually prefer my pizza without any cheese at all…
Place your pizza in the oven and bake at 200°C for about 20 minutes. Once finished, take it out of the oven, let it cool down a little bit and enjoy your vegan all-veggie pizza!