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VEGAN PIZZA PARTY

28 February 2019 by Lisette Kreischer Leave a Comment

This pizza is freakingly amazing! It resembles a pizza from a real good Italian Pizzeria because of the slow fermentation of the dough. For this to happen you have to start the night before with the making of your pizza crust. And the next day, just like that, with some simple ingredients from the supermarket and some amazing tofu ricotta, you got yourself a one way ticket to Italy. Buon appetito!

Serves 2-3

INGREDIENTS

400 g wheat flour, plus extra for dusting
2 tsp salt
pinch yeast
300 ml water
olive oil
1 zucchini, in slices (as thin as possible)
150 g tofu
zest and juice of 1 organic lemon
2 garlic cloves, peeled and 1 finely chopped
freshly ground black pepper and sea salt
400 g peeled tomatoes from a can
dried oregano
handful black olives
100 g shiitakes, large ones in halfes, sprinkled with some olive oil and salt
handful semi-dried tomatoes

INSTRUCTIONS

Start one night before with the preparation of the dough. Mix wheat flour, salt, yeast, water and 1 tbsp of olive oil in a bowl. Stir until a wet/soggy dough is created. Add some water if it seems too tough. Cover the bowl with a plastic wrap and let sit until the dough has doubled in volume.

Heat the oven to 250 C (480 F) the next day. Grease slices zucchini lightly with olive oil and fry on a grill until grill stripes appear. Make a simple tofu ricotta by mashing the tofu with lemon zest and juice, 1 clove of garlic and 1 tbsp of olive oil. Season well with pepper and salt.

Prepare pizza sauce by squeezing tomatoes in a bowl. Mix with finely chopped garlic, some oregano and pepper and salt to taste.

Line a baking tray with parchment paper and sprinkle generously with flour. Place pizza dough on the flour dusted paper and roll or stretch the dough into a large round piece. Drizzle with olive oil and spread with some sauce (about 1 tbsp); do not use too much sauce, otherwise you get a soggy pizza! Decorate the pizza with shiitakes, olives and semi-dried tomatoes. Crumble with tofu ricotta. Finish with a dash of olive oil and extra oregano. Bake the pizza in the oven for 20-25 min, until it looks crunchy and nicely grilled. Divide the zucchini slices over it and put in the oven for 1 min. Remove from oven and enjoy with a big glas red Vin Nature ;-).


VEGAN PIZZA PARTY

Deze pizza is freakingly good! Smaakt net als die van een echte goeie pizzeria door de langzame fermentatie van het deeg. Je moet daarom de avond ervoor al beginnen met het maken van je pizzabodem. Maar dan de volgende dag, zomaar ineens en met wat simpele ingrediënten uit de supermarkt + heerlijke tofu ricotta waan je jezelf toch echt even in het sfeervolle Italië. Buon appetito!

Voor 2-3 personen

INGREDIËNTEN

400 g tarwebloem, plus extra om mee te bestuiven
2 tl zout
mespunt gist
300 ml water
olijfolie
1 courgette, in zo dun mogelijke plakken
150 g tofu
geraspte schil en sap van 1 biologische citroen
2 tenen knoflook, gepeld en waarvan 1 fijngehakt
versgemalen zwarte peper en zeezout
400 g gepelde tomaten uit blik
gedroogde oregano
handvol zwarte olijven
100 g shiitakes, grote exemplaren gehalveerd, besprenkeld met wat olijfolie en zout
handvol semi-gedroogde tomaten

INSTRUCTIES

Begin een avond van tevoren met het deeg. Meng daarvoor in een kom tarwebloem, zout, gist, water en 1 el olijfolie. Roer tot er een nat, slap deeg ontstaat dat net geen beslag meer is. Voeg eventueel nog wat water toe als het te taai lijkt. Dek de kom af met plasticfolie en laat staan tot het deeg minimaal in volume verdubbeld is.

Verwarm de volgende dag oven voor tot 250 °C. Vet de plakken courgette licht in met olijfolie en bak ze in een grillpan tot er mooie grillstrepen op verschijnen. Maak tofu ricotta door de tofu te pureren met citroenrasp en -sap, 1 teen knoflook en 1 el olijfolie. Breng flink op smaak met peper en zout.

Maak de pizzasaus door de gepelde tomaten boven een kom fijn te knijpen en te vermengen met de fijngehakte knoflook, wat oregano en peper en zout naar smaak.

Bekleed een bakplaat met bakpapier en bestuif hem royaal met bloem. Stort hier het gerezen pizzadeeg op en rol of rek het uit tot een grote ronde lap. Besprenkel het deeg met olijfolie en lepel er wat saus op (circa 1 el); gebruik niet te veel, anders krijg je een soggy pizza! Beleg de pizza met shiitakes, olijven en semi-gedroogde tomaten. Verkruimel de tofuricotta erover. Maak af met een scheutje olijfolie en extra oregano. Bak de pizza 20-25 min in de oven, tot hij er goed en gaar uitziet. Verdeel de courgetteplakken erover en zet nog 1 min in de oven. Verwijder uit de oven en serveer met een goed glas rode Vin Nature ;-).

Filed Under: Dinner Tagged With: pizza, tofu ricotta, vegan cheese, vegan Italian

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