People always ask me, what about pizza? This recipe is my answer. A pizza so good everyone – vegan or not – will want another slice...or two. This means bold flavours that compliment and contrast. And finding the perfect balance of these ingredients.Recipe from veganrecipebowl.com
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: baking, vegan, vegetarian
Servings: 2people
Calories: 468kcal
Author: BENJAMIN
Ingredients
1portionpizza dough(aproximately 300g)
2tablespoonstomato sauce
200gmushrooms(thinly sliced)
5-6cherry tomatoes(sliced in half)
1tablespoonblack olives(cut in to slices)
To garnish after baking
1tablespoonextra virgin olive oil
1clovegarlic(peeled and minced)
1-2tablespoonsfresh parsley(chopped up)
Instructions
Place pizza stone in the oven and preheat (240 °C, Fan 220°C, 475°F, Gas 9).
Mix together the garlic and olive oil, then set aside for the flavour to infuse.
When the oven and pizza stone are heated (takes about 45 minutes), hand stretch the dough on a lightly floured surface to form a 30 cm (12 inch) disc. Remove the pizza stone and quickly place the dough on it. Spread with tomato sauce, top with mushrooms, then olives and cherry tomatoes. Promptly return to the oven and bake for 10-12 minutes until the crust is golden and crisp.
Let the pizza cool for a couple of minutes, then drizzle with the olive oil and garlic. Sprinkle on the parsley, then serve.