Crispy, chewy crust, sweet tomato sauce and smoky and savory filling. That’s how I like my pizza. I always thought the cheese worked mainly as a barrier between the things I loved the most in a good pizza. So letting cheese go hasn’t been an issue for me. Pepperoni, on the other hand, I do miss! I have tried different vegan pepperoni or salami options, but nothing has really come close to the smoky and spicy flavor I’m looking for.
So I went back to basics—eating pizza with my favorite vegetable toppings. Then I had an accident. My sun dried tomatoes burned in the oven. They came out a little bit charred, but it wasn’t serious enough for me to throw the pizza away, so I ate it, and it was amazing! The charring gave the sun-dried tomatoes the same smoky flavor I loved in pepperoni. It was perfect.
Remember that mushrooms and onions tend to shrink when you cook them.
You don't necessarily need a rolling pin to make a pizza. You can also just stretch it.
1 C / 3 dl flour
½ C / 1,5 dl water
2 tsp active yeast
1 tsp sugar
1 tsp salt
½ C / 1 dl pizza sauce
A handful of sun-dried tomatoes
½ onion
1 ½ C / 3 ½ dl mushrooms
Pesto (additional)
Heat the water to a lukewarm temperature and add the sugar and active yeast. Let the mixture foam up.
Combine the salt and flour and add the yeast mixture. Knead the dough until it becomes bouncy. Let it rest for about 2 hours until it doubles.
Heat your oven to 250°C. Wash the mushrooms and slice them with the onions and sundried tomatoes.
Cook the mushrooms and onions until tender and set aside.
Flour a flat surface and stretch the dough into a circle. Add the toppings to your pizza.
Cook the pizza for 10 minutes. Add some pesto on top.
1 can of tomatoes
2 cloves of garlic
1 tsp oregano
Salt and pepper to taste
Mix all the ingredients in a blender. Can be frozen and stored for later.
