Difference between revisions of "Veggie pizza"
From Philosophical Vegan Wiki
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*Separate the spinach in its different leaves (careful not to burn your hands, let it rest for a few minutes to cool down before doing this), and set it aside with the rest of the toppings. | *Separate the spinach in its different leaves (careful not to burn your hands, let it rest for a few minutes to cool down before doing this), and set it aside with the rest of the toppings. | ||
*When the dough is ready and has risen, take it out from the bowl and put it on a baking tray lined with parchment paper or baking-grade silicon. | *When the dough is ready and has risen, take it out from the bowl and put it on a baking tray lined with parchment paper or baking-grade silicon. | ||
| − | [[File:Veggie pizza2.jpeg| | + | [[File:Veggie pizza2.jpeg|250px]] |
*Pressing down with your hands from the center of the ball, start giving shape to a circle (or a square, depending on what your baking tray is like) by pushing down. | *Pressing down with your hands from the center of the ball, start giving shape to a circle (or a square, depending on what your baking tray is like) by pushing down. | ||
*Continue doing this outwards with the dough, making sure that the pizza has around 1 cm of thickness in the middle (with a bit of leeway for whether you want the dough thicker or thinner), and leaving a bit of an edge at the extremes for the crust (as shown in the picture below). | *Continue doing this outwards with the dough, making sure that the pizza has around 1 cm of thickness in the middle (with a bit of leeway for whether you want the dough thicker or thinner), and leaving a bit of an edge at the extremes for the crust (as shown in the picture below). | ||
| − | [[File:Veggie pizza3.jpeg| | + | [[File:Veggie pizza3.jpeg|250px]] |
*Press down in the middle of the pizza the parts that seem too thick, and make it all uniform, and 'trim' the crust edges by squashing down a portion of the crust where the crust is too big, by making that extra crust portion uniform with the middle dough instead--so that all the crust is roughly even in size. | *Press down in the middle of the pizza the parts that seem too thick, and make it all uniform, and 'trim' the crust edges by squashing down a portion of the crust where the crust is too big, by making that extra crust portion uniform with the middle dough instead--so that all the crust is roughly even in size. | ||
*Pour the tomato sauce mixed with the garlic powder on the pizza dough, and spread it evenly all the way until the crust. | *Pour the tomato sauce mixed with the garlic powder on the pizza dough, and spread it evenly all the way until the crust. | ||
*Add the tomato slices first (so that when they will loose juice with the heat they will not wet other ingredients and will just be assimilated with the tomato sauce), spreading them around on the tomato sauce. | *Add the tomato slices first (so that when they will loose juice with the heat they will not wet other ingredients and will just be assimilated with the tomato sauce), spreading them around on the tomato sauce. | ||
| − | *Add the onion slices and the oregano as the next layer, followed by the mushrooms, eggplant and yellow bell pepper cubes, and finally the leaves of spinach on top. | + | *Add the onion slices and the oregano as the next layer, followed by the mushrooms, eggplant and yellow bell pepper cubes, and finally the leaves of spinach on top (it should look like something similar to the picture below). |
| − | [[File:Veggie pizza4.jpeg| | + | [[File:Veggie pizza4.jpeg|250px]] |
*Put the baking tray with the pizza in the oven, and bake for around 45 minutes, or until the toppings and the crust are both well cooked (you can test whether the crust is cooked by poking it with a fork and seeing how crunchy it is on the outside and how soft but not-chewy it is in the inside, or by simply taking a small piece of the crust and eating it to check texture). | *Put the baking tray with the pizza in the oven, and bake for around 45 minutes, or until the toppings and the crust are both well cooked (you can test whether the crust is cooked by poking it with a fork and seeing how crunchy it is on the outside and how soft but not-chewy it is in the inside, or by simply taking a small piece of the crust and eating it to check texture). | ||
Latest revision as of 03:13, 11 July 2021
Difficulty: 2/5
Preparation and cooking time: 1 hour 30 minutes
Servings: 4
| Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 451 (calories in whole recipe: 1804) | |||||
| Proteins | 31% | 17.3g | Protein: lysine | 31% | 0.6g |
| Protein: methionine | 31% | 0.3g | |||
| Protein: isoleucine | 33% | 0.6g | |||
| Carbohydrates | 63% | 82.0g | Fibers | 41% | 15.7g |
| Net carbs | n/a | 66.3g | |||
| Sugars | n/a | 7.7g | |||
| Fats | 16% | 10.1g | Omega-3 | 19% | 0.3g |
| Omega-6 | 10% | 1.7g | |||
| Saturated fats | n/a | 1.5g | |||
| Vitamin B1 | 68% | 0.8mg | Vitamin B2 | 34% | 0.4mg |
| Vitamin B3 | 49% | 7.8mg | Vitamin B5 | 32% | 1.6mg |
| Vitamin B6 | 54% | 0.7mg | Folate | 44% | 175.9μg |
| Vitamin A | 37% | 330.5μg | Vitamin C | 42% | 37.5mg |
| Vitamin E | 32% | 4.8mg | Vitamin K | 230% | 275.4μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 14% | 135.9mg | Copper | 80% | 0.7mg |
| Iron | 74% | 5.9mg | Magnesium | 48% | 192.7mg |
| Manganese | 187% | 4.3mg | Phosphorus | 61% | 427.9mg |
| Potassium | 22% | 1019.0mg | Selenium | 112% | 61.6μg |
| Zinc | 30% | 3.3mg | Sodium to taste | ||
Ingredients:
FOR THE DOUGH
- 3 cups whole-wheat flour
- 1 cup water
- 1 tsp garlic powder
- 1 tsp dried basil
- 2 tbsp extra-virgin olive oil, plus more for coating
- 1 tsp salt
FOR THE TOPPINGS
- 1 cup tomato sauce
- 1 tsp garlic powder
- 2 sliced medium-sized tomatoes
- 1/2 thinly sliced medium-sized onion
- 1 tsp dried oregano
- 1/3 cubed medium-sized eggplant
- 1/2 cubed yellow bell pepper
- 1/2 cup chopped mushrooms
- 1 cup frozen spinach
Instructions:
- For the dough, pour 1 cup of the whole-wheat flour, the garlic powder, the dried basil, and the salt in a large bowl, and mix to combine. Then pour the olive oil on top.
- Pour the water and mix, while slowly incorporating the rest of the flour in the mix. The result should be a dough that is consistent and not flaky.
- Knead the dough for a couple of minutes, until the color and the ingredients are all uniform in the dough, and the dough is not sticking too much to your hands anymore.
- Grab a different bowl, and coat the insides of the bowl with olive oil, so that the dough will not stick.
- Form a ball with the dough, and put it in the new oil-coated bowl. Cover the bowl loosely with some plastic wrap or a towel, making sure that there are no air drafts but that it is not hermetically closed.
- Set the bowl aside, leaving it in a warm area for it to rise for about 30 minutes, or until the dough has increased in sized and is about twice as much volume.
- In the meantime, pre-heat the oven to 230°C, and get started on the toppings.
- Pour the tomato sauce and the garlic powder in a small bowl and mix, so that the garlic powder will be homogeneous throughout the pizza with the tomato sauce.
- In a small pot, steam the frozen spinach for a few minutes, until the spinach can all be separated in leaves and almost all the water is gone (careful to not have the spinach stick to the pot and burn).
- Separate the spinach in its different leaves (careful not to burn your hands, let it rest for a few minutes to cool down before doing this), and set it aside with the rest of the toppings.
- When the dough is ready and has risen, take it out from the bowl and put it on a baking tray lined with parchment paper or baking-grade silicon.
- Pressing down with your hands from the center of the ball, start giving shape to a circle (or a square, depending on what your baking tray is like) by pushing down.
- Continue doing this outwards with the dough, making sure that the pizza has around 1 cm of thickness in the middle (with a bit of leeway for whether you want the dough thicker or thinner), and leaving a bit of an edge at the extremes for the crust (as shown in the picture below).
- Press down in the middle of the pizza the parts that seem too thick, and make it all uniform, and 'trim' the crust edges by squashing down a portion of the crust where the crust is too big, by making that extra crust portion uniform with the middle dough instead--so that all the crust is roughly even in size.
- Pour the tomato sauce mixed with the garlic powder on the pizza dough, and spread it evenly all the way until the crust.
- Add the tomato slices first (so that when they will loose juice with the heat they will not wet other ingredients and will just be assimilated with the tomato sauce), spreading them around on the tomato sauce.
- Add the onion slices and the oregano as the next layer, followed by the mushrooms, eggplant and yellow bell pepper cubes, and finally the leaves of spinach on top (it should look like something similar to the picture below).
- Put the baking tray with the pizza in the oven, and bake for around 45 minutes, or until the toppings and the crust are both well cooked (you can test whether the crust is cooked by poking it with a fork and seeing how crunchy it is on the outside and how soft but not-chewy it is in the inside, or by simply taking a small piece of the crust and eating it to check texture).
Serving:
Take the pizza out of the oven, slice it, and serve hot. Feel free to add other fresh toppings such as fresh basil leaves, sprouted beans, or other. Feel free to also add any other ingredient that you would like to cook in the oven as topping before putting the pizza in the oven, such as tofu or tempeh slices, or store-bought vegan meat products (such as vegan salami).
