Jun 09 2026
Restaurants›Paesanos›Vegano Recipe

Vegano Recipe

Inspired by Paesanos
Time1h 30m
Serves4

Meatless Italian sausage crumbles, spinach, artichoke hearts, vegan feta cheese, red onion, Calabrian chili puree, lemon, basil

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Ingredients

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Pizza Dough

Sauce

Toppings

Method

Pizza Dough

  1. 1

    Activate Yeast

    In a large bowl, combine warm water and active dry yeast. Let sit for 5–7 minutes until foamy, indicating the yeast is activated.

  2. 2

    Mix and Knead Dough

    Add flour, olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.

  3. 3

    First Rise

    Place dough in a lightly oiled bowl, cover, and let rise in a warm area for 60–75 minutes or until doubled in size.

Sauce

  1. 4

    Prepare Chili Oil Base

    Heat olive oil over low heat in a small pan. Add minced garlic and cook gently for 30–60 seconds until fragrant, not browned.

  2. 5

    Season Sauce

    Stir in Calabrian chili puree, lemon zest, and salt to taste. Remove from heat and set aside to cool slightly.

Toppings and Assembly

  1. 6

    Preheat Oven

    Preheat oven to 500°F (260°C) or as hot as possible. If using a pizza stone, place it in the oven during preheating.

  2. 7

    Prepare Toppings

    Lightly sauté vegan sausage crumbles in a skillet over medium heat for 4–5 minutes until warmed and slightly crisp. Wilt spinach in the same pan just until softened, then remove from heat.

  3. 8

    Shape Dough

    Punch down risen dough and stretch or roll into a 12–14 inch round on a floured surface.

  4. 9

    Assemble Pizza

    Spread chili sauce evenly over the dough, leaving a small border. Top with spinach, artichoke hearts, sausage crumbles, red onion, and vegan feta.

  5. 10

    Bake

    Transfer pizza to the oven or pizza stone and bake for 8–12 minutes until crust is golden and toppings are heated through.

  6. 11

    Finish and Serve

    Remove pizza from oven and finish with fresh basil leaves and a drizzle of lemon juice. Slice and serve hot.

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