#veganpizza #veganfood #plantbased #impossiblemeat #tavernstylepizza #veganrecipes
Craving a delicious, meat-free pizza night? Look no further! This vegan tavern-style pizza recipe features a quick no-cook tomato sauce, savory Impossible spicy sausage and gooey vegan mozzarella. Easy to follow, plant-based, and absolutely delicious.
Most people think of deep dish pizza when they think of pizza from Chicago. But tavern style pizza is eaten just as much if not more. The thin crust gets super crispy in the oven and makes a great pizza!
Ingredients
Pizza Toppings
Impossible sausage (Spicy)
Roasted red bell peppers
1 Can San marzano tomatoes
3 Cloves garlic
1 TSP Dried oregano
1 TSP Dried basil
1 Crushed red chili peppers
½ TSP Salt
Vegan mozzarella
Pizza Dough
360g Bread flour
40g Cold vegan butter
180g Ice cold water (Divide 90 grams in each bowl)
5g Yeast
7g Salt
Instructions
To start, dissolve the yeast in one of the 90 gram bowls of water and dissolve the salt in the other 90 gram bowl of water.
Sift your flour and add it into a food processor along with the vegan butter. Pulse that a few times so the butter breaks down into little bits and incorporates with the flour.
Add in your salt and yeast water mixtures into the processor and mix for around 3 seconds
Pour the mixture onto a cutting board or countertop and knead the dough for around 3 to minutes and work it into a large ball.
Put your dough into a bowl, cover and let it ferment for 2 hours at room temperature. After that, cut the dough ball in 2 pieces, form them into balls and let them rest for an additional 30 minutes.
Next, put a dough ball on your cutting board or countertop and use a pizza tray or cookie sheet to flatten the dough ball into a round. Next grab your rolling pin and roll the dough out until it is super thin. Make sure to roll out the edges as well as tavern style pizza is extremely thin all the way to the crust edge. Repeat that step with the additional dough ball.
So you now have 2 pizza shells around 12” to 14”. So if you have more time, you can layer one shell onto a pizza tray, cover it with parchment and lay the other on top, cover them with plastic wrap and let them cold ferment in the fridge for up to 24 hours.
If you aren’t patient like us, you can use the dough right now. We have tried cold fermenting it and using it right after rolling it and we were happy with both results.
For the sauce, open your tomatoes and add your garlic and all your seasonings and use a stick blender to give a quick blend to combine.
Preheat your oven to 550 degrees.
While the oven is heating, let’s build the pizza! Sprinkle a little semolina onto your pizza peel and lay your pizza dough onto it. Spread the sauce out onto the dough making sure to go all the way to the edge. Tear bite size chunks of the Impossible sausage and place all over the pizza (Don’t be shy!). Next add your roasted red bell pepper and finally finish it with your vegan mozzarella.
Launch your pizza onto your pizza steel or stone. If you don’t have one, you can use a cookie sheet that’s been preheating with the oven as well.
Bake your pizza for 10 to 12 or until the edges are golden brown and crispy!
Mange!
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Негізгі бет Тәжірибелік нұсқаулар және стиль Delicious Vegan Chicago Tavern Style Pizza!
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