Ingredients:
– **For the Pizza Dough:**
– 2 1/4 teaspoons active dry yeast (1 packet)
– 1 1/2 cups warm water (about 110°F or 45°C)
– 1 tablespoon panela sugar (or 100% pure maple syrup)
– 3 1/2 to 4 cups organic all-purpose wheat flour
– 2 tablespoons organic olive oil
– 1 teaspoon salt
– **For the Pizza Sauce:**
– 1 cup organic canned crushed tomatoes
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– **For the Toppings:**
– 2-3 organic tomatoes, thinly sliced
– 1 1/2 cups shredded vegan mozzarella cheese
– Fresh organic basil leaves
– Drizzle of organic olive oil (optional)
– Salt and pepper to taste
– Optional: dried oregano and red pepper flakes for extra flavor
Instructions:
- **Prepare the Dough:**
– In a small bowl, dissolve the active dry yeast and sugar in the warm water. Let it sit for about 5-10 minutes until it becomes frothy.
– In a large bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
– Mix together until a dough forms. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time, until it is workable.
– Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
– Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- **Prepare the Sauce:**
– In a medium saucepan, heat the olive oil over medium heat.
– Add the minced garlic and sauté for about 30 seconds until fragrant.
– Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for about 10-15 minutes, stirring occasionally. Set aside to cool.
- **Assemble the Pizza:**
– Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up as well.
– Punch down the risen dough and divide it into two equal portions for two pizzas.
– On a floured surface, roll out each portion of dough into a circle about 12 inches in diameter.
– Transfer the rolled-out dough to a parchment paper-lined baking sheet or a preheated pizza stone.
– Spread a generous amount of tomato sauce over the dough.
– Arrange the tomato slices evenly across the pizza.
– Sprinkle the shredded vegan mozzarella cheese on top.
– Season with a bit of salt and pepper, and drizzle with olive oil if desired.
- **Bake the Pizza:**
– Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- **Finish and Serve:**
– Remove the pizza from the oven and let it cool slightly.
– Garnish with fresh basil leaves and a sprinkle of dried oregano and red pepper flakes if desired.
– Slice and serve immediately. Enjoy your delicious Vegan Margherita Pizza!
Tips:
– For extra flavor, roast the tomato slices with a little olive oil and seasoning before adding them to the pizza.
– Feel free to add other toppings like roasted garlic, artichoke hearts, or sliced olives to enhance the flavor.
– This dough recipe makes enough for two medium pizzas. You can refrigerate or freeze half the dough for later use.
Enjoy your homemade, plant-based **Vegan Margherita Pizza** full of fresh and vibrant flavors!