Spring Pizza

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Photo: Ana Mihalić

Spring pizza


For pizza: 220 g of integral flour, 1 g of baking powder (1/4 teaspoon), 1.5 g of instant yeast (1/2 teaspoon), 140 g of warm water, 1.5 g of salt (1/4 teaspoon), sauce tomato, string beans, peas, corn, butternut zucchini previously baked in the oven, yellow cherry tomatoes, homemade vegan cheese, sprouts, powdered garlic, oregano
For domestic vegan cheese: ½ cup of raw Indian nuts, 1 cup of water, 3 tablespoons + 2 teaspoons of Tapioca thickener, 1 tablespoon of food yeast, 1 teaspoon of apple vinegar, 1/2 teaspoon salt, ¼ teaspoon of powdered garlic.



For domestic vegan cheese: Indian nuts soak overnight or cook for 10-15 minutes. Rinse the nuts and mix with water and oatmeal until it becomes smooth. Mix on medium heat until it becomes stretched (usually takes about 5 min.). Add with a spoon to the pizza.
For pizza: Place dry ingredients in the bowl and mix, add the water and mix until a coarse mixture is mixed. When partially coupled place it on the clean surface and melt until a homogeneous mixture is formed (about 5 minutes). Pour the dough back in the bowl and cover it with a damp cloth or plastic foil and keep it in the warm place for 1 hour. After 1 hour, turn on the oven at 220 ° C and gently press the dough into the desired shape and put it into the oven with a ribbon-free paper pad. The entire area gently press with the fork. Add the tomato sauce spiced with powdered garlic, oregano, and any other spices as desired. Add vegetables and homemade vegan cheese to it.


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