VEGAN CORNUCOPIA PIZZA
This vegan cornucopia pizza serves character and color, and the graham crust is a crunchier option for the conventional pizza dough. And if none of this weren’t true, it still is one addictive pizza!
- Prep Time: 50
- Cook Time: 20
- Total Time: 70
- Yield: 2 pizzas 1x
- Category: Classics
Ingredients
Scale
Crust
- 3 deciliters wheat flour
- 1 deciliter graham flour
- 11 grams bag of dry yeast
- 2 deciliters water (42 Celsius)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 deciliters extra virgin olive oil
Toppings
- 140 grams organic tomato puree
- 200 grams white mushrooms
- 4 cloves garlic
- 1 large eggplant
- 1 fennel bulb
- 1 large red onion
- 200 grams cherry tomatoes
- 100 grams vegan mozzarella
- capers
- 1 fresh hot red chili
- bunch of fresh basil
- freshly ground black pepper
- thick vegan mayo
- frozen cranberries
Instructions
- Heat the water to 42 to 44 Celsius and pour it into a large bowl.
- Add dry yeast and mix.
- Stir in salt and sugar.
- Add 1 deciliter of graham flour and 1 deciliter of wheat flour.
- Pour in the extra virgin olive oil.
- Add the rest 2 deciliters of wheat flour and knead the dough in the bowl.
- Cover and let rise in a warm place while you prepare the fennel and eggplant.
- Slice fennel and eggplant thinly and fry in olive oil on two separate pans, add salt.
- Preheat the oven to 225.
- Clean and slice white mushrooms, garlic, and onion.
- Pour the pizza dough on flour dusted parchment paper and shape it into two pizzas.
- Spread tomato puree, sprinkle mushrooms and garlic on the crust and bake for ten minutes.
- Wash cherry tomatoes and cut in halves.
- Break vegan mozzarella cheese into chunks.
- Layer pre-cooked eggplant and fennel, tomatoes, capers, red onion rings, chili, and vegan mozzarella on top of the pre-baked pizza crust.
- Slide pizzas back into the oven for 20 more minutes or so to have a crunchy and rustic looking pizza pies.
- When you are ready to serve the pizza, add dollops of vegan mayo, black pepper, basil, some fresh red onion, and the frozen cranberries.
Notes
- Slicing the Fennel. Cut the stalks away from the bulb at the place where they meet and cut it in half, remove the base, and then rinse it with plenty of water. The best way to slice it is vertically through the bulb. It is best to remove the harder core in the center before cutting it diagonally. Slicing and preparing the Eggplant. Slice the washed eggplant lengthwise into long thin strips and fry in a griddle to get those gorgeous marks.
- Brush vegan cheese with olive oil. By brushing the vegan Mozzarella with a little bit of olive oil before cooking you prevent it from drying and ensure the appetizing look and flavor!
- Prepare fresh garlic oil to make the flavors pop! One of my secrets and all-time favorite flavor boosters is the homemade garlic oil. It is as simple as chopped garlic in a glass jar with high-quality extra virgin olive oil. The flavor is insanely good and it awakens otherwise dull flavors in a split second. Drizzle in on top of the pizza, into woks and sauces. So easy and effective! I keep it always in the fridge, ready to play!
- Test the heat as it has a huge effect on the outcome. Graham cracker like crust with high heat and a little softer with lower. especially with the fan adjusted oven pay attention to the heat level! Both ways are excellent in my opinion andy thin, the crust is easy to eas the extreme crunch is very addictive, and as rolled reall
Find it online: https://sultryvegan.com/vegan-cornucopia-pizza/