Truffled Zucchini Mushroom Pizza

Pizza can be healthful and mouthwatering all at the same time, and this veg-forward, flavor-packed pie from Heather Whinney’s Virtually Vegan proves it. Pro tip: sprinkle with a bit of vegan cheese for a more classic take on pizza.

What you need:

4 cups ‘00’ flour or strong white flour, sifted, plus extra for dusting

1 sachet instant active dried yeast

⅛ teaspoon sea salt

 cups warm water

4 tablespoons olive oil, plus extra for greasing

 

For the toppings:

8 tablespoons tomato purée

2 ounces portobello mushrooms, finely sliced

4 zucchinis, sliced into ribbons

⅛ teaspoon chili flakes

¼ cup truffle oil

1 handful basil leaves, to garnish

A few oregano leaves, to garnish

What you do:

1. For the pizza dough, into a stand mixer, add flour, yeast, and salt. Make a well in the middle and slowly pour in water. Using the dough beaters, beat until mixture comes together, then add 4 tablespoons of olive oil and continue to mix until a dough is formed. Transfer to a lightly floured surface and knead for about 10 minutes until dough softens and becomes spongy.

2. Place dough in a medium bowl, cover with plastic wrap or a dish towel and leave in a warm place for 30 to 40 minutes or until doubled in size.

3. Preheat oven to its highest setting and place a baking sheet in oven.

4. On a lightly floured surface, place dough and knead for three minutes, then divide into four equal balls.

5. Using your hands, roll and stretch 1 ball to 10 inches in diameter. Lightly oil the hot baking sheet and carefully place dough on it. Add 2 tablespoons of tomato purée, spreading to cover evenly. Top with a quarter of mushrooms and zucchini, sprinkle with chili flakes, and drizzle with 1 tablespoon truffle oil. Bake for 10 minutes until golden. Remove and continue with remaining ingredients. Garnish with basil and oregano, slice into triangles, and serve.

Photo courtesy of Nourish Books

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