Ingredients:
Dough:
600g plain white flour
1 sachet of yeast
1 tbp of olive oil
Pinch of salt
Pinch of caster sugar
385 ml lukewarm water
Toppings:
1 can of chickpeas
1 onion
2 garlic cloves
8 cherry tomatoes
Handful of coriander
3 tbsp of BBQ sauce
1 tsp mustard powder
2 tsp Smoked Paprika
1 tsp soy sauce
Half a tin of diced tomatoes
Vegan mozzarella cheese. (optional)
150g cashew nuts soaked in warm water for 3h
2 tbsp of nutritional yeast
100ml soy milk.
Flat mushrooms
Pack of Tempeh.
Method:
Preheat the oven to 180 degrees. First make the dough, using your measured ingredients mix your water yeast and sugar in a bowl and let this stand for a few minutes. Put the flour and salt into a bowl then create a well in the center. Pour your water and yeast mixture into the well and slowly combining with a spoon. Add the olive oil. On a flat surface sprinkle some flour, this will stop the dough from sticking, knead for 10-12 minutes. Once you have a large dough ball store this for 30 minutes so that the dough can proof. (I normally keep mine in a cupboard).
While the dough is proofing, drain the tin of chickpeas pour on a tray with splash olive oil over them this will go in the oven for 20 minutes.
Take your block of tempeh and press using a cloth to drain any excess water. Once you have done this, squeeze the tempeh in your hands so it crumbles into small pieces. Add your smoked paprika, mustard powder, soy sauce and BBQ sauce to create a marinade. Marinate the tempeh for a good ten minutes. Splash some olive oil in a pan and fry this on a high heat for 10-15 minutes you want your tempeh to have a crispy texture.
Separate the dough into three sections and roll out into three pizza bases. Slice a onion and garlic and fry for 3-5 minutes until translucent, then add the tin of tomatoes and 2 tbsp of BBQ sauce. Spread the tomato sauce equally over the dough do the same with the mozzarella, cherry tomatoes, sliced mushrooms and BBQ tempeh. Put the Pizza in the oven for 25 minutes until crisp.
To finish, drain the soaked cashews and place in a blender with 2 tbsp of nutritional yeast and 100 ml of soy milk, blend until smooth. Garnish the pizza with the roasted chickpeas, coriander and with a good drizzle of cashew cream and BBQ sauce.
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