Pizza Vegana Recipe
TOMATO SAUCE WITH VEGAN MOZZARELLA, ARTICHOKES, SPINACH, BLACK OLIVES AND CHERRY TOMATO TOPPED WITH RUCOLA SALAD
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Ingredients
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Dough
Tomato sauce
Toppings before baking
Finishing / Salad
Method
Dough
- 1
Activate yeast and mix dough
In a small bowl combine warm water, sugar and yeast. Stir gently and let sit 5–10 minutes until foamy. In a large bowl combine flour and salt. Make a well, add foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until shaggy dough forms.
- 2
Knead and first rise
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 5–7 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place 60–90 minutes, until doubled in size.
- 3
Shape dough
Punch dough down, divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large). Let rest 10 minutes covered, then shape each portion into a disk and stretch/roll to desired thickness on a floured surface.
Tomato sauce
- 4
Make sauce
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (don't brown). Add crushed tomatoes, oregano, basil, salt, black pepper and red pepper flakes if using. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.
Toppings before baking
- 5
Prepare spinach
Place fresh spinach in a bowl, sprinkle 1/4 tsp salt and 1/8 tsp black pepper. Toss briefly; if leaves are large, roughly chop into bite-sized pieces. No cooking required — spinach will wilt in the oven, or optionally sauté 1 minute in 1 tsp olive oil and cool if you prefer softer leaves.
- 6
Assemble pizzas
Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly brush your shaped dough with 1 teaspoon olive oil. Spread a thin, even layer of tomato sauce (about 3/4 cup per pizza for two smaller pizzas) leaving a 1/2-inch border. Sprinkle about 3/4 cup vegan shredded mozzarella per pizza, distributing evenly. Top with quartered artichoke hearts, halved black olives, halved cherry tomatoes and the prepared spinach. Drizzle a little olive oil over toppings if desired.
- 7
Bake
Transfer pizza to the preheated stone or sheet (use a pizza peel or parchment). Bake 8–12 minutes until crust is golden and cheese is melted and slightly blistered. Rotate halfway for even baking. For thicker crusts allow an extra 2–4 minutes.
Finishing / Salad
- 8
Prepare rucola salad
While pizza bakes, toss arugula with 1 teaspoon lemon juice, 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Toss gently to coat.
- 9
Top and serve
Remove pizza from oven and let rest 1–2 minutes. Transfer to a cutting board, top with dressed arugula, slice and serve immediately. Optionally finish with a drizzle of extra virgin olive oil or additional cracked black pepper.