Charrovida Pb Vegan Mozzarella, Marinara, Chickpea Chorizo, Mushroom & Peppers Recipe
Make Charrovida Pb Vegan Mozzarella, Marinara, Chickpea Chorizo, Mushroom & Peppers Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Marinara
Chickpea Chorizo
Vegetables
Vegan Mozzarella & Finish
Method
Dough
- 1
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.
- 2
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.
- 3
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.
- 4
- 5
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).
Marinara
- 6
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.
- 7
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.
- 8
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.
Chickpea Chorizo
- 9
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.
- 10
Vegetables
- 11
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.
Assembly & Bake
- 12
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.
- 13
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.
- 14
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.
- 15
