Since making my own pizza dough, there is no way back to the frozen aisle! Homemade pizza is a real game changer and is a favorite of mine for Saturday’s dinner parties. This recipe was born shortly after eating at “Virtuous Pie”, a new vegan pizza restaurant chain with locations in Portland and Vancouver. I was so amazed at how savory their pizza were that I challenged myself to create my own version. And it’s a success 🙂
One trick I’ve learned from my other half is to avoid drowning the pizza dough under too much tomato sauce. It surprised me at first but it really makes a difference. I hope you’ll enjoy this recipe as much as I did!
Serving: 1 pizza
Timing: preparation: 30 minutes, cook time: 12 minutes
For the crust:
– 1 ¼ cup (160g) all-purpose flour
– 125ml lukewarm water
– 8g quick rise yeast
– 2 tbsp olive oil
– pinch of salt
For the filling:
– 1 small broccoli
– 1 mushroom
– 3 tbsp. tomato sauce
– 2 tbsp. green pesto
– 50g vegan shredded cheese (for this recipe, I used Vegan Gourmet Shreds, Mozarella flavour from the brand Earth Island)
– 2 spring onions
– 10 black olives, pitted and halved
Pour 125ml lukewarm water into a small bowl.
Stir in the yeast until dissolved.
Pour the all-purpose flour into a larger mixing bowl.
Add the yeast mixture, olive oil and salt.
With both hands, knead the dough until smooth and set aside.
Wash the broccoli and cut it into florets.
Rub the florets with green pesto.
Wash the mushrooms and spring onions. Slice them and set them aside.
Preheat the oven to 400°F (200°C).
Flour a working surface and grab a rolling pin.
Roll the pizza dough into a large rectangle.
Place the dough onto a baking sheet.
Spread 3 tbsp tomato sauce onto the dough, leaving a 1/2 inch around the edges without any sauce.
Add the mushrooms, the broccoli florets and the black olives.
Bake in the oven for 12 minutes.
Spread with vegan shredded cheese and spring onions.