Vegan Pizza with Roasted Cherry Tomatoes

There is something comforting in making pizza at home. It’s the sense of creation. You get to create what you want, from simple ingredients. Each pizza can be an original master piece.

 

Where else do you get to customize something for each of your family member?

Ingredients

CRUST
 

  • 1 small packet dry active yeast (7 grams)
     

  • 1 ½ cups warm water
     

  • 1 teaspoon sugar
     

  • 3 ½ cups unbleached white flour or mixture of white and whole wheat flour
     

  • ½ cup yellow corn meal
     

  • 1 teaspoon fine kosher salt
     

  • 1/3 cup olive oil + 3 tablespoon for coating bowl and brushing pizza
     

  • 2 teaspoon mixture of dry Italian spices (thyme, basil, oregano, garlic powder) Optional
     

  • Flour for dusting hands and work surface

TOPPINGS
 

  • 1 cup your favorite pizza sauce
     

  • 20 cherry tomatoes  
     

  • 1 cup sliced mushrooms
     

  • 1 cup sliced broccoli
     

  • 1 cup sliced brussel sprouts
     

  • ½ cup sliced sugar snap peas
     

  • ½ cup chopped red onions
     

  • 1 cup shredded vegan cheese

Cooking Instructions

 Makes 2 to 3 nine inch pizzas

  1. In a large mixing bowl, add yeast, water, and sugar. Mix until yeast is dissolved. Cover and set it aside to bloom the yeast for approximately 5 minutes. When you see foam on top, it’s ready.
     

  2. Add 1 ½ cups of flour, cornmeal, salt, 1/3 cup olive oil, and Italian spices. Mix well with a wooden spoon to combine.
     

  3. Continue to add flour, ¼ cup at a time and work it into the dough until all the flour has been incorporated.
     

  4. Dust a large cutting board or clean kitchen counter with flour. Turn the dough out onto the dusted surface. Dust your hands with flour too, so that the dough does not stick to your hands. Knead the dough for 5 minutes. Thread each chicken strip onto the bamboo skewers, lengthwise.
     

  5. Coat the original mixing bowl with 1 tablespoon olive oil. Place the dough into the bowl. Coat the dough with 1 tablespoon olive oil. Cover the bowl first with plastic wrap and then with clean kitchen towel. Place it in warm area for 1 hour 30 minutes. The dough should double in size.
     

  6.  Punch the dough down with oiled hands. Divide the dough into 2 to 3 equal portions. Roll each portion to form a smooth ball.  
     

  7. Preheat the oven to 350 degree F. Place the empty Chef Avenue Carbon Steel Skillet in the oven to preheat.
     

  8. Prepare the toppings by slicing and chopping all vegetables, except for cherry tomatoes.
     

  9.  Rub the cherry tomatoes with few drops of oil. Place them on an aluminum foil lined small sheet tray to roast for 10 to 12 minutes. Once slightly charred, remove and set aside.
     

  10. Roll a ball of dough into a 9 inch disk, using some flour for dusting the rolling pin and the cutting board or kitchen counter.
     

  11. Remove the skillet from the oven. Carefully pace the dough on the bottom of the skillet. Drizzle the dough with olive oil. Spread an even layer of pizza sauce. Sprinkle the shredded cheese. Top it with veggies. Place the roasted cherry tomatoes on top.
     

  12. Place the skillet in the oven and bake the pizza for 8 to 10 minutes. Repeat the process until all pizzas are made.   

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Tips
  • Use lukewarm water to bloom the yeast. If the water is hot, it will kill the yeast and the dough will not rise. Ideal temperature of the water is 110 to 115 degree F.
     

  • Do not place the cherry tomatoes on the skillet to roast. The acidity in the tomatoes will impact the seasoning of the skillet. If you want to use the skillet to roast tomatoes, line the bottom of the skillet with aluminum foil before preheating.