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vegan grilled vegetable pizza

Vegan Grilled Vegetable Pizza

Makes 2 12” (30 cm) pizzas

Temps de préparation 15 mins
Temps de cuisson 7 mins
Sert N/A
Difficulté N/A

Ingrédients

  • Dough:
  • 1 cup (250 mL) warm water 100-110°F (38-43°C)
  • 1 tsp (5 mL) active dry yeast
  • 2 cups (500 mL) Robin Hood® 00 Style Pizza Flour
  • 1 tsp (5 mL) salt
  • 1 tbsp (15 mL) cornmeal
  • Assembly:
  • 1/4 cup (50 mL) dairy free pesto or pizza sauce
  • 4 cups (1 L) grilled vegetables (peppers, mushrooms, eggplant, onions, zucchini)
  • 4 cups (1 L) Violife® 100% vegan Mozzarella Style Shredded Cheese
  • 1/4 cup (50 mL) Bick’s® Hot Pepper Rings
  • 1 tbsp (15 mL) Zaatar spice, optional
  • 1/4 cup (50 mL) Violife® 100% Vegan Feta Style Block, crumbled
00 Style Pizza Flour
Robin Hood® 00 Style Pizza Flour

Instructions

Step 1:

Place pizza stone* on highest oven rack. If using conventional pan, dust with cornmeal and set aside. Meanwhile, preheat oven to 550°F (285°C), or highest temperature of oven.

*Pizza stone recommended.

Dough

Step 2:

Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes or until doubled.

If the dough is too sticky, very generously flour the counter and surface of dough and knead in gently until absorbed and easier to handle.

Step 3:

Remove to a lightly floured surface. Divide dough in two. Round into a ball and hand stretch, turning over if necessary, to ensure dough does not stick. Form a 12” (30 cm) round, leaving the edges higher than the middle to form crust. If dough is too elastic, let rest 2 minutes.

Assembly

Step 4:

Sprinkle pizza wheel or cutting board with 1 tbsp (15 mL) cornmeal. Place dough on cornmeal covered surface ensuring that it does not stick. Top with 1/2 of the pesto, vegetables and cheese. Carefully slide pizza onto hot stone in oven. Bake 6-7 minutes, or until crust is golden and cheese is bubbly. Remove. Top with Zaatar spice if using and crumbled Feta. Let sit 2 minutes, cut, and serve. Repeat with remaining dough ball.