PIZZA WITH CHAMPIGNONS, HAM & CHEESE (VEGAN)
Delicious pizza with champignons, vegan ham & gooey cheese
Equipment
- Oven
Ingredients
For the big batch of dough:
- 500 gr - 550 gr of a wheat flour;
- 50 gr of fresh yeast;
- 2.5 tsp. of sugar;
- 1.5 tsp. of salt;
- 300 ml of hot water;
- a some olive oil to coat the rim before baking.
For the filling:
- a bit of ketchup (concentrated tomato puree + a little water + a little salt + sugar + a little ground black pepper);
- 2.3 dcl (1 cup) of grated vegan mozzarella cheese + 1.8 dcl of thick vegan cooking cream + 2 tsp. of nutritional yeast + a pinch of salt (mix and use for filling);
- 400 g of sliced champignons + 3 tbsp. of wheat flour: put the flour on a hot non-stick pan and stir that well, then add some oil and fry champignons until they are crispy and dark brown in colour;
- 100 g of vegan ham or salami.
- a pinch of oregano.
Instructions
- Mix crushed yeast with sugar, a bit of salt and 1.5 dcl of warm water and wait for it to rise and then stir. Add flour, the rest of salt and hot water and knead into a smooth dough, then cover it and let it rest and rise for about 15 min. in a warm place.
- Next, roll out large thin pizzas (there is enough dough in this batch to be used the next 2 days). Fill pizzas first with some ketchup and then with the rest of the filling, twist the rim inwards and coat it/brush it with olive oil, and bake at 230 degrees Celsius for 10-12 minutes. or long enough to get a golden brown colour (I baked while the bottom heater was on). 3. Slice warm pizzas and serve. The dough can be stored for a maximum of 3 days in the refrigerator.