With Vegan Hot Dog slices.
Pizza with sausages – who does not love it!
But you can also do it vegan, with The Sausage Man™ Vegan Hot Dog. It’s delicious.
Makes: 4 pizzas
750 g flour
375 ml water
7 g fresh yeast + 100 ml water
1 tsp sugar
10 g salt
40 ml oil
3 Vegan Hot Dogs from The Sausage Man™
500 ml tomato puree (+ optional: 1 clove garlic, 1/2 red onion)
½ green bell pepper
½ yellow bell pepper
½ red onion
1 celery stick
100 g mushrooms
½ can of sweet corn
fresh basil leaves
- 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.
Allergens: CEREAL/GLUTEN & SESAME, CELERY