Charrovida Pb Vegan Mozzarella, Marinara, Chickpea Chorizo, Mushroom & Peppers Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C), sugar and yeast in a small bowl. Stir briefly and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start over with fresh yeast.

Mix dough

In a large bowl, whisk flour and salt. Make a well and add the foamed yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Add small dustings of flour if dough is sticky, but keep it slightly tacky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot for 45–60 minutes, until roughly doubled in size.

Divide and rest

Punch the dough down and divide into 4 equal portions. Shape each portion into a tight ball, cover and let rest 10–15 minutes while you prepare sauce and toppings. Meanwhile, place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C).

Cook aromatics

In a small saucepan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Simmer sauce

Add crushed tomatoes, tomato paste, dried oregano, red pepper flakes, salt and sugar. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 10–15 minutes to thicken, stirring occasionally.

Finish

Remove from heat, stir in chopped fresh basil. Taste and adjust salt or red pepper flakes as desired. For a very smooth sauce, blitz briefly with an immersion blender or in a countertop blender, then return to pan to keep warm.

Process chickpeas

Place the drained chickpeas, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, maple syrup and apple cider vinegar into a food processor. Pulse in short bursts until mixture is coarsely crumbly — you want small bits, not a smooth paste. If mixture seems dry, add up to 2 tbsp water and pulse to bind.

Pan-fry

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the processed chickpea mixture and spread into an even layer. Let cook undisturbed 2–3 minutes to develop color, then stir and continue cooking 4–6 minutes until browned in spots and fragrant. Remove from pan and set aside.

Sauté vegetables

In the same skillet (wipe if needed), heat 1 tbsp olive oil over medium-high heat. Add sliced mushrooms, bell pepper and red onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté 6–8 minutes until vegetables are softened and edges begin to caramelize. Remove from heat and keep warm.

Shape pizzettas

Working one dough ball at a time, press and stretch each ball on a lightly floured surface into a 6–8 inch round (or slightly larger if you prefer thin crust). If dough resists, let rest 5 minutes and continue.

Build

Transfer stretched dough to a pizza peel dusted with semolina or flour (or a parchment-lined inverted baking sheet). Brush edges lightly with olive oil. Spread about 3–4 tbsp of the marinara over each base, leaving a 1/2 inch rim. Divide the chickpea chorizo and distribute evenly over the sauced bases. Scatter sautéed mushrooms, peppers and onions over each.

Top with cheese and bake

Sprinkle 2 oz (about 50 g) shredded vegan mozzarella over each pizzetta (total 8 oz across 4 pizzettas). Slide pizzettas onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, until crust is blistered and golden and vegan cheese has softened/melted.

Finish

Remove pizzas from oven. Immediately sprinkle chopped cilantro or basil across each, drizzle lightly with 1 tbsp olive oil divided, and finish with a pinch (about 1/4 tsp total) of flaky sea salt divided among the pizzettas. Let rest 2 minutes, slice and serve warm.