Today I made one of my classics: p i z z a.
This time it turned out vegan. I already had some cheese at brunch last Saturday and didn't feel the need to have some again so soon.
The closest term to what my way of eating would be: plant-based. I have an egg every now and then. Maybe some cheese and that's it! Feels good not having to label my eating habits, but just enjoying my food and what I'm craving at the moment.
I'm not a fan of vegan cheese or any type of substitute meat products. I'd rather just cut that out of my diet entirely and eat more vegetables, fruit and grains instead, which is in my opinion much more healthier anyway.
When I make homemade pizza, I make the dough myself and use full grain spelt flour (in German: Vollkorn Dinkelmehl). Now to the recipe:
Ingredients for the pizza dough:
400 g or 3 1/4 cups full grain spelt flour
1/2 pack cream of tartar (Reinweinstein Backpulver)
40 ml olive oil
250 ml spring water
pinch of dried rosemary
1/2 tsp sea salt
Ingredients for the tomato sauce:
300 g tomato passata
2 pieces of garlic
pinch sea salt
pinch raw cane sugar
1 bay leaf
optional: dried basil, rosemary or oregano
With the toppings, you can be flexible! Use whatever you have at home in the fridge or love to have on your pizza. I often like to put arugula on my pizza. It gives it such a nice touch and tastes great. But we already had some arugula earlier this week and I wanted to switch things up a bit, so I used purslane salad and loved the lightness of it!
Here are the other toppings I chose:
half a zucchini
half a yellow bell pepper
2 brown mushrooms
1 spring onion
dried tomatoes soaked in olive oil (optional)
First start off with the pizza dough. Put all the ingredients besides the olive oil and water in one large mixing bowl. Afterwards add the olive oil and last the water. Start mixing with your hands. You may need to rub some flour on your hands before, so that it doesn't stick. Add some more water, if too dry. If too sticky, add more flour. Roll the dough around for about 10 minutes. Let it sit for another 15 minutes.
In the meantime, get your tomato sauce going. At a low temperature cook the garlic and tomato passata with the bay leaf and other condiments until you finish cutting the vegetables.
Preheat the oven to 200° Celsius.
Chop the zucchini in half moons. The spring onions and mushrooms cut in thin slices. Cut in the bell pepper in long thin slices. Prewash the purslane salad and put aside.
By now the dough should be ready to be rolled out. Roll it all out to fit your entire pan. Add the tomato sauce nicely. After place all the toppings, except for the purslane salad, dried tomatoes and condiments, i.e. fresh thyme, oregano, salt and pepper.
Now in it goes in the preheated oven for about 20 minutes.
After you checked if the pizza dough is through, you can now add the condiments and purslane salad before serving.
Before serving add the dried tomatoes (optional). I feel it gives it a really nice flavor to it.