Charrovida Recipe
vegan mozzarella, marinara, chickpea chorizo, sautéed onion, red & green bell peppers, fresh herbs, cilantro
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Ingredients
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Dough
Marinara
Chickpea chorizo
Vegetables
Cheese & herbs
Assembly & bake
Finish & serve
Method
Dough
- 1
Activate yeast
Pour the warm water (240 ml) into a small bowl, stir in the sugar and yeast, and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—use fresh yeast.
- 2
Mix dough
In a large bowl combine the flour and salt. Add the foamy yeast mixture and 2 tbs olive oil. Stir until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook on medium for 4–5 minutes).
- 4
- 5
Divide and rest
Punch down the dough, divide into 4 equal pieces for 4 pizzetas. Lightly cover and let rest 10 minutes before shaping.
Marinara
- 6
Cook sauce
Heat 1 tbs olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in crushed tomatoes, tomato paste, dried oregano, sugar, salt and pepper. Simmer gently for 10–12 minutes to thicken, stirring occasionally. Taste and adjust salt or sugar as needed. Keep warm off the heat.
Chickpea chorizo
- 7
Crumble chickpeas
Place the drained chickpeas in a food processor and pulse 6–8 times until coarsely crumbled but not pureed (you want some texture). Alternatively, mash with a fork or potato masher.
- 8
Season and cook
Heat 1 tbs olive oil in a skillet over medium-high heat. Add the crumbled chickpeas, tomato paste, soy sauce, smoked paprika, cumin, chili powder, salt and pepper. Cook, stirring occasionally, 6–8 minutes until the mixture is fragrant and slightly caramelized. Add the apple cider vinegar or lime juice at the end, stir to combine, and remove from heat. Keep warm.
Vegetables
- 9
Cheese & herbs
- 10
Assembly & bake
- 11
Preheat oven and prep surface
Place a pizza stone or an inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If you don't have a stone, preheat the baking sheet and proceed the same way.
- 12
Shape pizzetas
On a lightly floured surface, press or roll each dough ball into a 7–8 inch round about 1/4 inch thick. Sprinkle a baking peel or another inverted baking sheet with the cornmeal/semolina to prevent sticking; transfer the shaped dough to that surface.
- 13
Top
Brush the dough edges lightly with olive oil. Spread about 1/4 cup of the marinara over each crust, leaving a small rim. Distribute the sautéed peppers and onions across the pies, then spoon on 1/4 of the chickpea chorizo on each. Top with about 1/2 cup of the vegan mozzarella per pizzeta (adjust to preference). Sprinkle a little of the chopped herb mixture and red pepper flakes to taste.
- 14
Bake
Slide the pizzetas onto the preheated stone or baking sheet and bake 8–12 minutes until the crust is golden and cheese is melted. Rotate midway if your oven has hot spots. Baking time will vary depending on oven and thickness.
Finish & serve
- 15
- 16
Serve
Slice each pizzeta into 3–4 pieces and serve hot. Store leftovers refrigerated up to 3 days; reheat in a 375°F (190°C) oven until warmed through to keep the crust crisp.
