Pi̇zz& Love (vegan) Recipe

Activate yeast and mix

Warm the water to about 105–110°F (40–43°C). In a small bowl, dissolve the sugar and yeast in the warm water. Let sit 5–8 minutes until foamy.

In a large bowl, combine the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If the dough is sticky, sprinkle up to 2 more tablespoons flour gradually.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes.

Punch down the dough and divide into two equal pieces. Let rest 10 minutes, covered, then stretch or roll each ball into a 10–12 inch thin crust on a floured surface.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the whole garlic clove and gently cook for 30–45 seconds until fragrant but not browned; remove and discard the garlic clove.

Add the San Marzano tomatoes to the pan. If whole, crush with a spoon or blender to a smooth but slightly chunky consistency. Stir in dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool briefly.

Prepare mushrooms and artichokes

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced mushrooms and a pinch of salt (about 1/8 tsp). Sauté 4–6 minutes until they release moisture and begin to brown. Add the quartered artichoke hearts and continue to sauté 2 minutes to heat through. Season with remaining 1/8 tsp salt and 1/4 tsp black pepper. Remove from heat.

If using canned marinated artichokes, drain and quarter. If using marinated ones with oil, reduce additional oil in skillet accordingly.

Thinly slice red onion and half the basil leaves (reserve some whole for finishing). Halve the olives if not already halved.

Preheat your oven as hot as it will go (475–500°F / 245–260°C). If you have a pizza stone, place it in the oven while preheating for at least 30 minutes. Alternatively use an inverted baking sheet.

Assemble pizzas: transfer a stretched dough round to a pizza peel sprinkled with semolina or cornmeal (or to a prepared baking sheet). Spread about 3/4 cup of the tomato sauce evenly over each crust, leaving a 1/2-inch border.

Distribute 1 cup shredded plant-based mozzarella (or Fior di Latte if using) across each pizza. Scatter sautéed mushrooms and artichoke pieces evenly. Add olives and thin red onion slices on top.

Bake one pizza at a time on the preheated stone or sheet for 8–10 minutes, or until the crust is golden and cheese is melted/bubbly (plant-based cheese may melt differently — look for bubbling and browning at edges). Rotate halfway if necessary for even browning.

Remove from oven and let rest 1–2 minutes. Scatter fresh basil leaves over the pizza, drizzle lightly with a teaspoon olive oil if desired, and slice to serve.