VEGAN MINI PIZZAS #VEGETARIAN #TASTY
Expectation you all endure Xmas solid? We've had a pleasant, chilled Xmas time that included a few (not an insane measure of) cooking, some gingerbread making (bunches of groups and every one of them wound up in our stomachs notwithstanding my expectation to make them for my old neighbor… we are bad!!), some family and companions time, some running and some quality Netflix time as well. All things considered, it's been pleasant and not very distressing, which we were both attempting to stay away from.
Tina has been thrilled at having Duncan at home and the pair of them are out and out delightful together. Her preferred piece of the day is the point at which we both chill before our new most loved show and she gets the chance to rest on Duncan's outstretched legs – something that Duncan shrewdly alludes to as 'being catted' and it's all of a sudden my business to cause us tea, to bring stuff, gather up stuff, you get the substance! Saucy little turfs!
The present formula is my last episode of extravagance before I am prepared to get personally familiar with pan-sears, servings of mixed greens and soups once more. In view of the up and coming New Year's Eve, I've caused a multitude of small pizzas and I to figure you ought to as well!
Some time back, we made excessively much pizza mixture and we essentially stuck it in the ice chest for the evening. When I made a pizza from it the following day, I understood that the pizza was more delectable than when I made it straight subsequent to demonstrating. I later went over this pizza formula , which affirmed that creation pizza from cold fixings (which conflicts with the customary intelligence) and giving the batter a chance to mature gradually in the ice chest as opposed to demonstrating does in reality gives you a prevalent pizza. It was a disclosure. In addition to the fact that it is less fastidious to make a batter thusly, however it additionally happens to have a superior surface. Whaaaat? I'm soooo ready.
Hope you guys survived Xmas unscathed? We’ve had a nice, chilled Xmas time that featured some (not a crazy amount of) cooking, some gingerbread making (lots of batches and all of them ended up in our stomachs despite my intention to make them for my elderly neighbour…we are bad!!), some family and friends time, some running and some quality Netflix time too. All in all, it’s been nice and not too stressful, which we were both trying to avoid.
Tina has been overjoyed at having Duncan at home and the pair of them are just plain adorable together. Her favourite part of the day is when we both chill in front of our new favourite show and she gets to sleep on Duncan’s outstretched legs – something that Duncan cunningly refers to as ‘being catted’ and it’s suddenly my job to make us tea, bring stuff, clear away stuff, you get the gist! Cheeky little sods!
INGREDIENTS :
PIZZA DOUGH (make a day ahead)
- 500 g / 4 cups high-gluten all-purpose or bread flour, plus extra for dusting
- 10 g / 1½ tsp salt
- 1 tsp instant dried yeast
- 4 tbsp / ¼ cup olive oil
- 300 ml / 1¼ cups ice-cold water
- semolina flour, to prevent dough sticking
TOPPINGS :
- favourite tomato sauce, shop-bought or homemade
- favourite vegan pesto, shop-bought or homemade (I made mine with rocket and pistachios)
- 1 tbsp pine nuts, raw
- 2 small courgettes, sliced thinly on a mandolin
- 15 black olives, sliced
- 10 cherry tomatoes, halved
- 30 g / 1 oz fresh baby rocket / arugula
- a chunk of vegan cheese, I used homemade vegan feta (optional)
- ½ tsp pul biber (mild chilli flakes)
- salt & pepper
METHOD :
- Mix the flour, salt and yeast in a large mixing bowl.
- Pour in the olive oil and water. Stir everything together with a large wooden spoon. Bring the mixture together with your hands – you may need to add a touch more water if the dough is too dry.
- When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
- Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand (see photo below). Reform the dough, turn it 90 degrees and start again. Repeat this for 10-15 minutes, until the dough is elastic and smooth.
- bread kneading
- When the dough is smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover with a piece of cling-film. Place in the fridge to ferment it overnight.
- On the next day, punch the air out of your dough and divide it into 20 even portions.
- Heat up the oven to as hot as it will go (for me, it was 250° C / 480° F with fan function on). If you have a pizza stone, place it in the oven and allow it to heat up for 45 minutes at least. If you don’t have a pizza stone, use a stainless steel baking tray if you have one. Place it in the oven 10 minutes before baking the mini pizzas.
- Sprinkle the workbench with a generous amount of semolina flour. Roll each portion of the dough into a ball and then flatten it into a small disc – as thin as you can manage.
- Spread the tomato sauce or vegan pesto on the base and decorate it with raw zucchini slices, raw tomato slices, olives and pine nuts, leaving a bit of room for things like fresh rocket or vegan feta cheese (if using).
- Place as many mini pizzas as you can fit on the preheated pizza stone or baking tray. Use a floured spatula to lift each mini pizza off the floured workbench.
- Bake for about 7-8 minutes, until the crust and the toppings are gently charred and the base is cooked.
- Decorate with fresh rocket, sprinkle with pepper, pul biber (mild chilli) and salt if needed.
For more detail :http://bit.ly/2Z0jo3j
