Vegan Mini Pizzas
Hope you guys survived Xmas unscathed? We’ve had a nice, chilled Xmas time that featured some (not a crazy amount of) cooking, some gingerbread making (lots of batches and all of them ended up in our stomachs despite my intention to make them for my elderly neighbour…we are bad!!), some family and friends time, some running and some quality Netflix time too. All in all, it’s been nice and not too stressful, which we were both trying to avoid.
Tina has been overjoyed at having Duncan at home and the pair of them are just plain adorable together. Her favourite part of the day is when we both chill in front of our new favourite show and she gets to sleep on Duncan’s outstretched legs – something that Duncan cunningly refers to as ‘being catted’ and it’s suddenly my job to make us tea, bring stuff, clear away stuff, you get the gist! Cheeky little sods
Makes: 20 Small Mini Pizzas
Prep: 45 Min
Cooking: 8 Min
Pizza Dough (Make A Day Ahead)
• 500 g / 4 cups high-gluten all-purpose or bread flour, plus extra for dusting
• 10 g / 1½ tsp salt
• 1 tsp instant dried yeast
• 4 tbsp / ¼ cup olive oil
• 300 ml / 1¼ cups ice-cold water
• semolina flour, to prevent dough sticking
• favourite tomato sauce, shop-bought or homemade
• favourite vegan pesto, shop-bought or homemade (I made mine with rocket and pistachios)
• 1 tbsp pine nuts, raw
• 2 small courgettes, sliced thinly on a mandolin
• 15 black olives, sliced
• 10 cherry tomatoes, halved
• 30 g / 1 oz fresh baby rocket / arugula
• a chunk of vegan cheese, I used homemade vegan feta(optional)
• ½ tsp pul biber (mild chilli flakes)
• salt & pepper
1. Mix the flour, salt and yeast in a large mixing bowl.
2. Pour in the olive oil and water. Stir everything together with a large wooden spoon. Bring the mixture together with your hands – you may need to add a touch more water if the dough is too dry.
3. When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
Full Recipe: Click Here