Vegan “whatever’s on hand” Pizza
Everyone loves pizza! Some times I really want one but haven’t thought ahead to buy in what I want. When this happens I raid the freezer, cupboards, and back of the fridge to see what I can throw together. It’s one of the reasons I keep frozen mushrooms, peppers, and other pizza-able veg in my freezer.I haven’t used amounts for the topping here as there is no right or wrong when it comes to what you like on your pizza!
1.5 cups plain flour (if I have any I like to use 1/2 cup spelt flour with 1 cup plain flour)
1/2 cup warm water
7g fast acting dried yeast
1/2 tbsp coconut sugar (or regular brown sugar)
1/2 tsp salt
1/2 tbsp olive oil
Mix the dry ingredients together in a bowl and add the wet ingredients. Mix with a spoon (or your hands) to form a dough. You may need to add more water depending on the flour so do so 1 tsp at a time. Turn out onto a lightly floured surface and kneed for 10 minutes. Lightly oil the bowl and place the dough in. Cover and leave to rise in a warm place for about 1 hour.
While the dough is proving, it’s time to prepare your topping.
Tomato sauce base:
1 tin tomatoes (blended until smooth)
1 medium onion, finely diced
1 clove garlic, finely diced
1 tsp mixed italian herbs
1 tsp olive oil
Heat the oil in a pan and add the onions. Cook until translucent then add the garlic, tomatoes, and herbs. Bring to the boil before reducing to a simmer and leave to reduce by half, stirring occasionally. Once cooked allow to cool.
Defrost the spinach with warm water but the other veg can be used from frozen.
Knock back the pizza dough by punching it with your fist then turn it out onto your pizza pan (or any baking tray you happen to have). Push the dough out to fill the pan. Spoon on your tomato base leaving a gap at the edge to form the crust. Next, fill the tomato area with all the veg you want! If you have any vegan cheese then grate that on now. If you like added crustiness to your crust then brush them with a little olive oil.
Place your pizza in a pre-heated oven at 200C/400F/Gas 6 for about 20 minutes.
I like to sprinkle with nutritional yeast (noosh) and have oodles of bbq sauce on the side for dipping!