Tuesday, June 14, 2011

Vegan Pepperoni Mushroom Pizza

You can add vegan mozzarella cheese or other toppings like sliced artichoke hearts, imported pitted olives, or capers.

  • 2 1/2 cups All-purpose Flour
  • 2 1/4 tsp Instant Yeast
  • 1 tsp Salt
  • 1 cup Water
  • 1 tbsp Olive Oil
  • 1 cup sliced big stick pepperoni (vegan recipe on my blog)
  • 1 cup White Mushrooms
  • 1 cup Sauce Marinara
  • 1/2 tsp Oregano, Dried
1. MAKE THE DOUGH: In a large bowl, combine the flour, yeast, and salt. Stir in the water until combined, then use your hands to knead it into a soft dough.
2. Transfer the dough to a lightly floured surface and knead until it is smooth and elastic, about 10 minutes. Shape the dough into a smooth ball and place in an oiled bowl. Cover with plastic wrap and let raise in a warm spot until doubled in size, about 1 hour.
3. After the dough has risen, transfer it to a lightly floured work surface, punch it down, and gently stretch and lift it to make a 12-inch round about 1/4 inch thick. Transfer the round to a lightly floured baking sheet or pizza stone. use your fingertips to form a ring around the perimeter of the dough and let raise in a draft-free place for 20 minutes. adjust the oven rack to the bottom most position of the oven. Preheat oven to 425 degrees F.
4. MAKE THE TOPPING: In a medium skillet, heat the oil over low heat. Add the pepperoni and mushrooms and cook, turning once, until softened, about 5 minutes. Set aside to cool.
5. To assemble the pizza, spread the sauce on top of the dough round, to with 1/2 inch of the edge. Sprinkle with oregano and arrange the cooked pepperoni and mushrooms on top. Bake until the crust is browned, about 15 minutes. Serve hot.
Bon Appétit,

Recipe by Robin Robertson "Vegan on the Cheap" photo from food.com

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