‘P – I – Z – Z – A . I WANT PIZZA!’
If you don’t get my pizza reference then watch this Mary Kate and Ashley Olson – Gimme Pizza Song video. Cracks me up every frickin’ time.
Enough of that! So let’s talk business! PIZZA!!! But it’s not only a pizza recipe that we are talking about, it’s a vegan pizza recipe! Double awesomeness.
I’m not a vegan however I seem to be the only non vegan in my social group. My best friend from school is now a vegan and my closest friends in the UK all work for Lush. Go figure. My vegan friends never push their beliefs upon me and support everything that I do for my blog so I really appreciate their support. I guess this recipe is dedicated to them!
Surrounding myself with vegans has actually educated me on the wonderful products of the vegan world. A lot of them I prefer now than popular household brands that are commonly seen in the supermarkets. I love the flavours and how they make me feel. I don’t feel so heavy and sluggish.
What me and my vegan friends like to talk about is food. A mainly…cheese. The vegan world has released some fantastic cheese alternatives and honestly, I was actually surprised how wonderful they taste. One day after work, I pondered to the local health store to have a gander and saw some new releases that I couldn’t say no too. Coincidently, I was thinking to improve my pizza making skills so thought I’d give myself a challenge on my making a vegan pizza!
Using, Violife prosociano, Violife Pizza Organic & Follow Your Heart Smoked Gouda Slices, this vegan pizza recipe makes you forget that it’s dairy free. The Violife pizza organic melts just like mozzarella and to the gouda slices softened like cheddar. The prosociano shavings kept their shape however whilted just like parmesan. The flavours were incredible! Especially the smoked gouda slices.
I have eaten a lot of pizza in my life time. Fully admitting that half of them I have consumed whilst drunk however the best pizza’s I have eaten have been snuggled up wit my other half whilst watching Netflix. He is more of a thin based kinda guy however I love a thick, chewy crust. So for the vegan thick pizza crust, I used multiseed bread flour to create a deep pan style pizza. You can obviously use regular bread flour for this vegan pizza dough recipe however the textures of the seeds within in the base really gives it an extra something.
To me, what makes a great pizza is the tomato sauce. A simple garlic and basil infused tomato passata to bring all the toppings together is a must. Meaty textured vegetables are great on pizzas so I opted for anti pasti style toppings. Plus Mediterranean flavours are bold and delicious. Just what you need to compliment the mellow tones of the vegan cheeses. Hearty artichokes, salty olives, tart sun-dried tomatoes, caramelised red onion, earthy mushrooms, sweet small tomatoes and tangy spanish pickled peppers all marry together with the full bodied pizza base and the rustic tomato sauce. The crucial and final touch to this Vegan Mediterranean Deep Pan Pizza is a drizzle of balsamic vinegar and garlic oil. In my opinion, this one of the best pizza’s Ive ever eaten and ive eaten about a zillion.
Vegan or non vegan, this Vegan Mediterranean Pizza is loved by everyone. It’s just what you need if you don’t have the money to order take away and fancy something comforting. This is the best ever vegan deep dish pizza recipe and it’s the only one you need. It is:
- Dairy Free
This vegan cheese pizza recipe makes only 2 pizzas but they are huge. They are perfect for sharing or to serve a crowd. This Vegan Mediterranean Deep Pan Pizza is also fantastic for that Friday Night Feast. Obviously, you can have the leftovers for lunch, but lets be real…there is probably not going to be any. If you do make this ‘Vegan Mediterranean Deep Pan Pizza’, or any similar dishes like ‘Four Cheese Pizza’,’Classic Thin Crust Pizza Dough’, ‘Prosciutto, Mozzarella & Mushroom Pizza then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 1KG Multiseed Bread Flour
- 1x 7g Quick Active Yeast
- 650ml Lukewarm Water
- 1 Tablespoon Sugar
- 1 Tablespoon Salt
- 500g Tomato Passata
- 1 Small Red Onion, Sliced
- 4 Garlic Cloves, Peeled, Crushed & Diced
- Bunch of Basil Leaves, Roughly Chopped
- Salt & Pepper, To Taste
- Olive Oil
- 3 Follow Your Heart Smoked Gouda Slices Ripped Into Pieces
- 100g Violife Pizza Block, Cut Into Cubes
- 20g Violife Prosociano, Shaved
- 4 Chestnut Mushrooms, Thinly Sliced
- 1 Red Onion, Sliced
- 140g Grilled Artichokes, Halved
- 50g Green & Black Olives, Whole
- 4 Sundried Tomatoes, Chopped
- 8 Small Tomatoes, Cut Into Half
- 6 Spanish Hot Peppers, Whole
- Balsamic Vinegar
- Garlic Oil
- 2 Handfuls of Rocket, (Optional)
- Firstly, make your dough. In a large mixing bowl add your lukewarm water and stir in your sugar, yeast and salt. Gradually, add your flour until it becomes a thick dough.
- On a clean, floured surface, knead your dough until it becomes springy. Once the dough has become stretchy, shape it into a round ball and place in a dusted mixing bowl with an oiled cling film cover. To help activate the yeast, store the bowl in a warm room until the dough has doubled in size. This usually takes an hour.
- Meanwhile, prepare your tomato sauce. Add a lug of olive oil to a saucepan and saute your onion and garlic until golden brown. Add the passata sauce, basil leaves and season with salt and pepper. Stir well and set aside to cool.
- Preheat your oven to 200ºC/400ºF/gas 6 and divide the dough into two. With a rolling pin, stretch the dough into perfect circles. On oiled pizza trays, stretch the dough to the edges. The crust should be thick and the centre should be about 0.5cm deep.
- Once happy with the shape of the bases, smear a few dollops of tomato sauce on each pizza. Scatter pieces of the Violife Pizza cubes and Follow Your Heart Smoked Gouda Slices and follow with dotting your chosen toppings around the pizza. Shave pieces of the Violife Prosociano on top of the pizza and drizzle with balsamic vinegar and garlic oil.
- Place in the oven for 25-30 minutes or until the base is golden brown and crispy. Once the pizzas are perfectly cooked, garnish with rocket leaves and even more lugs of balsamic vinegar and garlic oil.