Vegan Pizza

Warm up 100 ml water in a bowl and add the fresh yeast. It will dissolve and activate within 10 minutes.

Meanwhile, pour the flour on your workbench, making a well. Gradually add the oil, salt, and 375 ml water and mix them all together.

Add the yeast mixture to the dough and mix all ingredients until they become a homogenous dough. It may need a bit more oil depending on the type of flour used.

It is very important to knead the dough by hand for 15 minutes after it looks homogenous. It will become fluffy and it springs back if you press on it lightly. Letting a stand mixer knead the dough would save around 5 minutes and quite a bit of effort, but the gluten strands arrange differently, and the heat produced by these machines can “kill” the yeast.

Cover the dough with a kitchen towel and let it rise in a dark, warm place for 2 hours.

30 minutes before the dough is ready, defrost the sausages and prepare the toppings.

For a more flavourful marinara sauce, pour the tomato puree in a saucepan, add 1 clove of minced garlic and ½ red onion finely diced. Bring it to a boil, stirring occasionally, then set aside until everything is ready to go on the pizza.

Preheat the oven to 230° (210). Meanwhile, thinly slice the sausages, the vegetables and other toppings of your choice.

Divide the dough into 4 equal servings (if you do not need all the dough, it can be stored in the freezer for up to 3 months. Thaw it in the fridge over night before use).

On a floured workbench, stretch the dough with your hands to the desired diameter, making sure it is as evenly spread as possible. A rolling pin can help if the dough keeps tearing when stretched.

Place the dough on a pizza pan, create the edges of the pizza crust and pour ¼ of your tomato sauce on it, spreading it evenly on the surface.

Place the pizza in the oven for 5 minutes so that the crust crisps up and the tomato sauce becomes kind of a barrier between the toppings and the crust.

Take it out of the oven and sprinkle some salt, pepper and oregano over it (oregano is very aromatic and so a good pinch will be enough for the entire pizza). Toppings such as red onion, corn, some bell peppers are all rather sweet, that’s why a pinch of salt will give the whole dish more balance.

The sausages and other toppings can now be placed on the pizza.

The pizza goes back in the oven for another 10-15 minutes until the vegetables are soft and the crust is golden brown. Take it out of the oven and place a couple of fresh basil leaves on top, for added flavour.

We recommend serving it with a glass of freshly squeezed orange juice and a bunch of dear friends.