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Piza with sundried and fresh tomatoes & pizza with grilled aubergine, roasted red bell pepper and grilled zucchini
Those two homemade style pizzas are some of my most favorite pizza combos. The first one is basically Pizza Margherita topped with sundried tomatoes and with some fresh tomatoes. I love this pizza because it tastes great with gooey vegan cheese, oregano and tomatoes, and it doesn’t take a lot of time to make it. For this pizza we need a good stretchy vegan cheese with lots of flavour.
Knowing that it is often almost impossible to find some really great vegan cheeses on a market, the vegan cheeses that have elasticity and the full aroma – I decided to experiment to get what I needed. I basically mixed thick vegan cooking cream together with grated vegan mozzarella and added some salt to it. Most of the time I add to that mixture some nutritional yeast and dried oregano leaves and that combo tastes great too on a baked pizza.
The other pizza is made with grilled aubergine, fried and peeled off red bell pepper, grilled zucchini and homemade vegan cashew cream cheese. I topped it with some olives and dried tomatoes as well. Just before serving I added oregano florets and fresh basil together with a bit of capers and fried garlic. For both pizzas I used the same homemade dough. This dough can be stored in the refrigerator for up to 3 days. The recipe for the dough and the full list of ingredients can be found down in the recipe box unther the image section, and on Instagram under name Naual A. Hansen. More images and recipes can be found on Facebook as well under the same name.
Pizza with sundried tomatoes & pizza with grilled vegetables
Delicious pizza with vegan cream cheese and vegan gooey cheese, grilled vegetables and fresh herbs
Equipment
- Oven
Ingredients
For the dough:
- 500 g - 550g of wheat flour;
- 50 g of fresh yeast;
- 2.5 tsp. of sugar;
- 1.5 tsp. of salt;
- 300 ml. warm water;
- a little bit of olive oil to coat the edge before baking.
For fill nmbr. 1:
- a little bit of ketchup (concentrated tomato puree + a little water + a little salt + sugar + a little ground black pepper);
- dried tomatoes;
- sliced cherry tomatoes;
- 1 dcl of grated vegan cheese (I used Vegan Topping Mozzarella Flavour from Lidl) + 1 dcl of thicker vegan cooking cream + a little salt - mix and use for the filling;
- dry and fresh oregano, and fresh basil.
For filling nmbr.2:
- a little bit of ketchup;
- 1 eggplant, sliced and grilled on a grill pan;
- 1 roasted and peeled red bell pepper;
- a couple of olives and sliced dried tomatoes;
- 1 small zucchini, cut and grilled on a grill pan;
- dry and fresh oregano, and fresh basil leaves; some capers, and some sliced and fried garlic for sprinkling before serving;
- vegan cream cheese (soak the cashews in boiling water for 30 minutes, drain, add lemon juice, a little water, salt, nutritional yeast and garlic powder and blend into a fine cream and use).
