This recipe was inspired by my deep love for pizza and one of my favourite dips, which I felt would marry well with the pizza – and indeed it did. This pizza should have a light base, so that we achieve a thinnish, Italian-style oven baked pizza.
The topping is simple. All you need is plenty of chopped garlic, black olives, vegan mozzarella cheese, olive oil, oregano, a nice drizzle of extra virgin olive oil, and a liberal spreading of my Moroccan-style smoked aubergine dip (see separate post). Alternatively, if you don’t have time to make the Moroccan dip, get about 6 mushrooms, slice and fry them in a little olive oil, remove the excess juices, and spread evenly over the pizza.
For the tomato base you need a tin of chopped tomatoes, and a few chopped cherry tomatoes with a tablespoon of tomato puree which will compliment this pizza and intensify the tomato flavour. It really works – so let’s make it.
INGREDIENTS FOR THE DOUGH
- 3½ cups (15oz) of mixed flour (2 cups unbleached white, 1½ cups wholemeal)
- 15g / ½oz fast-acting Easy Bake dried yeast
- 1 tbsp extra virgin olive oil
- 200ml / 7fl oz water (room temperature)
- 1 tsp garlic powder
- 1 tsp sugar
- 1 tsp fine sea salt
INGREDIENTS FOR THE TOPPING
- 400g / 14oz tin of chopped tomatoes
- 1 tbsp tomato purée
- 6 or 7 cherry tomatoes
- ½ cup vegan mozzarella cheese, chopped (we recommend our MIDAS mozzarella, which melts and stretches)
- 4 tbsps Moroccan-style smoked eggplant (aubergine) dip (see my separate post) or 6 mushrooms sliced
- 2 cloves garlic chopped
- 6-8 black olives
- 1 tbsp olive oil
- ½ tsp oregano
- a nice drizzle of extra virgin olive oil
In a food processor place the dried ingredients and mix for a minute or so. Then slowly add the rest of the ingredients, and process until they form into a ball. If the mixture is too dry, add a little more water – and if it is too wet, add a tiny bit of flour to be sure it stays in one piece. Remove from mixer and place in a floured bowl. Cover and allow to rise for around an hour or so in a warm place (it may need a little longer depending on the temperature of the room). When it has almost doubled in size, it is ready for use.
Meanwhile prepare your ingredients for the topping. Chop the garlic, and slice the vegan ‘cheese’, and make sure you have the already made smoked aubergine dip on standby. chop the cherry tomatoes, and mix together with the tinned tomatoes and the tomato puree and place in a separate glass bowl.
Pre heat oven to 225˚C. Before rolling the dough, have 2 pizza trays pre-oiled in readiness. Then spread flour on a completely clean surface (I usually use a worktop), then roll/flatten the dough ball into shape using a rolling pin – make sure you dust flour on both sides to avoid sticking. Make the pizza bases slightly larger than the trays, carefully transfer onto trays, and trim excess pastry from the edges.
Evenly spread the tomato sauce across the bases, and then evenly distribute the topping ingredients, only using half the cheese at this stage – drizzle the oil on top, and place in the oven. pre-heated to 225 ˚ F. After 15 minutes in the oven, check the pizzas. If they are close to being ready, taste a bit of the pastry to check it has cooked properly. Add the remaining vegan cheese at this stage, and allow to cook for a further few minutes, but do not over-cook or burn – drizzle some more olive oil when they are ready. Serve immediately with a nice green salad of your choice. Enjoy the awesome aroma and tuck in ! Bon Appétit !
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
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Looks fantastic! Thank you for all you share. People have no idea that to go vegan requires no loss of pleasure… only the gaining of some morality.
You are so right David – all my recipes are made with the knowledge that no animals where hurt in anyway for us to enjoy wonderful nutritious food that tastes great – I advocate compassionate eating as it increases your lifespan, the quality of your life and does not need the life of an animal to enhance it , or make it complete in any way.
Delicious!! Thanks Miriam I will definately try making this one this weekend!
Great, hope you enjoy it – havea great weekend !
Tried it and got it right and its so very perfect…crucnhy and full of flavour, mouth watering to say the least…yummy to all pizza lovers…
That’s awesome, glad you enjoyed it so much – it is quite tasty true !!! Thanks for your comment.
This looks excellent. Again, as with the chili, these are things I really like and can be fun to make I think as well.
Yes Robert you sure are right – it’s also great to hear people say that ‘it can be fun to make as well’ – the cooking experience is so creative and fullfilling, especially smelling and feeling the food textures in progress (good one and let me know how it goes when you make it) !
I made Miriams pizza the other night and it was amazingly delicious. Even my meatlover husband loved it. I will certainly make it again and try the other recipes as well!
It’s always great to hear that non-vegans also love my dishes, this inspires me to give them more and more tasty dishes to indulge in !!! Thanks for your lovely comment !
Hi Wow this looks awesome ill definitely be trying this… what cheese do you use Miriam? looks like it melts great?!
Thanks for such a great website!
Thanks Carly, I use the vegan Redwood’s one. But feel free to use any other, I hear that in the States they have a brand called Daiya which also melts beautifully. You are welcome and let me know how things work out for you with the pizza. Keep well !
I have been toying with the idea of veganism for a few months now (my family and I are currently vegetarians) and your site is indeed “mouthwatering”. I’m bookmarking your site to try many of these recipes to hopefully further reduce our use of animal byproducts. Thank you!
Hi there Tori, thanks for the constructive comment and the compliment – I do try my best, do feel free to comment when you like, including after you have tasted my food. Reducing animal by products reduces suffering in a two fold sense, that of the animal’s and that of your heart (and waist line – heaven knows we all need that) – my mission here Tori is to make food as tasty, delicious and mouthwatering as any other dish – I work with colour, textures and flavours to bring to the table food of quality full of nutritious balance together with the celebration of life itself – compassionate and fun eating all at once !!! Keep well !!
Made this tonight but i also added some shavings of the night befores left over Veg roast (one of those meat replacement things), Really tasty, went over VERY well with everyone else, meat eaters included 🙂
something I’ll definitely be making again
Ruben Hi and thanks so very much for your constructive comment and kind donation – it’s awfully tasty isn’t it !! The roasted vegetables may have done it even more justice, what a great idea. Glad that everybody, including your omnivore friends enjoyed it !!! Please feel free to try out some more ! (will be posting a great one in the next day, look out for it, as it is one to share with friends and/or family too) !!
Thank you for sharing your recipes!!! I made this recently for my carnist (CHEF) husband and he LOVED it. Its the best pizza we have had since a trip to Italy many years ago. I also made it for a carnist (FOODIE)friend last night who loved it too. Am planning to make it for my entire mothers group next week – none of whom are vegan. I used Cheezly mozz the 1st time and just some Tofutti cream cheese the 2nd time. I cant go on enough about how delicious this was. It will be a regular in our house hold for eternity! Did I mention THANK YOU?!!!!!!!!!!!!!!!!!
Hi there Mel, many thanks for your wonderful input with regards to my Moroccan-Inspired Spicy Pizza – it is such a rich and delicious meal in it’s own right and quite addictive, especially if one likes eggplant – glad so many omnivores enjoyed it too – it gives another dimension to vegan food and shows that we are not thriving on lettuce leaves alone – not at all ! And on my blog I insist on creating very flavoursome dishes to satisfy ALL people ! Cheers to you and look forward to your future comments (oooops I almost said compliments ! – your comment is going to have to join my testimonials page so thanks for that too ! ).
Wonderful recipe! Could I use premade baba ghanoush instead of the aubergine dip?
Hi there Jennifer and welcome here. Thanks for dropping by here with your comment. Yes, I am pretty sure baba ghanoush would be a wonderful topping for this pizza ! Let me know how it goes and very best wishes to you in the meantime !
my mouth is watering!!! yumyum, will try this, thanks Miriam 🙂
Thanks for dropping by with your comment Godwin, I hope you enjoy it !!! Best to you !
i found it really hard to find a decent cheese eating vegan. is there one that you would recommend? i love pizza and cant wait to try this.
Umm, sorry but where is the separate post for smoky aubergine dip? Could not find it through the site search 😮
Hi there Erica and welcome here. Thanks for your comment, here is the dip recipe link for your pizza http://www.mouthwateringvegan.com/2011/02/20/moroccan-smoked-eggplant-aubergine-dip/ hope you enjoy it ! Cheers to you !
Hi there Kathy and thanks for dropping by here with your comment. Regarding Vegan cheese/s I have heard that there are many brands worldwide, some of which people like, and many that people do not. I make my own and hope to have mine published in the forthcoming months in my forthcoming book, ie one that both melts and equally can be used for other culinary purposes. In the meantime if you live in the States or Canada, why not try Daiya cheese, I heard it’s great on pizzas. We get tofutti mozzarella cheese that melts on pizzas, again it’s not to everybody’s taste. Let me know how it goes and what you have found in your area where you live. Google and phone your local health food stores and supermarkets, so that in advance of purchasing you may have an idea of what is sold. I think it’s very much a question of trying out what is available, so long as it’s a melting cheese then it’s good enough for a pizza. Good luck and hope this helps a little. Cheers to you ! (Meantime, here is the link to Daiya mozzarella cheese) http://www.daiyafoods.com/our-products/mozzarella
I found out that vegetarian (vegan?) cheddar is good too on pizza.
Found out too that for a thin pizza it rolls better on semolina and when baked it comes out as the stone-baked ones.
Hi Joe, it’s impossible for me to answer every comment that appears on my blog. However, vegetarian cheese is still made of milk – milk is certainly NOT cruelty-free. Vegetarian cheese is made using vegetable rennet, but the ingredients are still made of animal milk – dairy. Here are two links for you. If you need more information you can google and you can join The Vegan Society who have all the information you require. (the muffins looked very good, well done). Best.
I heard this in the past, will give it a try at some point. Best.
Hi I had one of these today and it was wonderful. I used mushrooms instead of the eggplant and added some capers (my own). Rolled on semolina and when baked the base came out just like baked in stone oven. Certainly the best pizza I made ever.
But I prefer if the ingredients were in grams more accurate and scientific. Better than those pesky cups. xx
HI Joe, glad you made and enjoyed my pizza ! One can add any preferable ingredients on a pizza as a topping, one of the many advantages of pizzas. Best.
Thanks! Everything looks beautiful & delicious. I gotta try some.
Hi there Song and welcome here – yes, do by all means try what you wish and come back with your feedback and comments. Until then, best wishes your way !
I made this pizza as an entree to brunch today! It was easy to make and the result was amazing. I replaced the smoked eggplant dip with a mousakaha I had made the previous night (eggplant/chickpeas). I also rolled the dough out to cover a cookie sheet and folded over the ends (I trimmed the sides off with a knife). I have some dough left so I bagged it and put it in the fridge to use in the next few days (toppings unknown at this time but I do have some vegan grated cheddar cheese – I’m thinking something Western perhaps). Nonetheless, all who dared to taste this pizza were transported to eastern Europe for a few moments! Thank you Miriam for your ability to create such authenticity in your dishes!
Elizabeth Hi there and thanks for taking the time to give me your feedback – all of which is great ! I am glad this turned out great and I think what you did there was interesting. I like what you said about those who dared taste your delight were transported to Eastern Europe for a few moments – I think that you impart much fun in what you present and I think it is transported to your guests – making the entire experience a delightful one, you really get to the core of it all ! Well done for all of this and thanks for your kind words too ! Best and Cheers to you !
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Thanks for the pingback.
PIZZA is one of my weaknesses LOL Going to try this recipe! AND… looking forward to your upcoming book “Mouthwatering Vegan” with your homemade CHEESEES (another of my weaknesses lol) 🙂
JJ Hi there and welcome here. I hope you enjoy this pizza and I look forward to your feedback on it. I will add you to my book list and if you wish to join our upcoming new newsletter due out some weeks from now let me know and will add you to that too. Meantime Cheers to you ! 🙂
It looks and sounds delicious I am definitely going to try it. Thank you
Hi there Nieves and welcome here. Enjoy, and let me know how it all goes !
Where do you get Organic Vegan cheese???? Whole Foods in Chicago suburbs does not sell it. It contains canola oil, which is GMO right now as we know
ILona Hi there. What about Daiya, here is a link to their FB page https://www.facebook.com/daiyavegancheese I make my own and have it published in my upcoming book. Cheers.
thank you for your reply.
I went on your FB page and saw a lot of pictures and recipes, but did not see the recipe how to make the cheese itself. Would you mind emailing it to me please:
Thank you in advance
ILona my cheese recipes are published in my upcoming book entitled “Mouthwatering Vegan” amongst my recipes there is a chapter on a few wonderful cheeses, I have included them there. There will also be more info in the near future about how to make cheese if you are on my monthly new upcoming newsletter list already you will receive something or other soon, if not I can add you if you wish.
I just found your site via Pinterest, and I’m going through all your recipes.i can’t wait to try them! This one looks particularly incredible!
Hi there Heidi and welcome here – glad you found my site and hope you enjoy my recipes (see/browse the categories for all of the listings) – I look forward to your comments and feedback on my blog. Best wishes your way in the meantime !
Only one thing I would ask of you, Miriam; to include U.S. Standard Measurements along with your Metric. I can convert it but it takes a while. Thanks so much, Linda
My forthcoming book’s food recipes are in both and hope to include more of that on my blog. Thanks for your note Linda. Best your way in the meantime and hope you enjoy this !
A very mouth watering recipe. I love pizzas and try different toppings with them. Can I also use onions for toppings? I am a little doubtful because we use smoked eggplant dip. Thanks.
Hi there Flores. I don’t see why you couldn’t use some onions with this, why not ? Best your way ! Look forward to your future comments on my blog ! 🙂
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This was DELICIOUS!!
Mine didn’t look as good as yours though Miriam lol understandably, but it tasted yummo!
I added a bit of onions too for all you onion lovers and it was good!
Ah, I love all your recipes!!
Hi there Tash, so glad you made and enjoyed my pizza here. Hope you enjoy more of the recipes from here. 🙂