Spelt pizza with sun-dried tomato sauce and zucchini
There are so many ways to enjoy vegan pizza! You can top it with tomato sauce or pesto, fresh or roasted veggies, vegan cheese, nuts, or even greens. This recipe is one of my favourites, so rich in flavour that you really don't think about putting vegan cheese on it. It's made with spelt flour and has lots of soft ang gooey zucchini slices on it. And the sun-dried tomatoes, they make everything taste better, don't they?
(makes 2 small or one big pizza)
For the dough:
2 cups + 1 tbsp fine spelt flour
4g dry yeast
1/2 tsp salt
1/2 tsp brown sugar
3/4 cup lukewarm water
1 tbsp olive oil
1 cup tomato passata (plain tomato sauce)
1/2 cup sun-dried tomatoes in olive oil, strained
1/2 tsp garlic powder (or 1 small clove of garlic)
salt and pepper to taste
1 medium/large zucchini
handful of pine nuts
handful of fresh basil
Transfer 2 cups of flour, salt, sugar and yeast into a large mixing bowl. Give it a good stir until well combined.
In a glass combine the water and olive oil, pour it over the flour and quickly mix using a spoon, then start kneading the dough with your hands. Add a little bit of flour if it sticks too much to your hands. It should be moist, soft and elastic, and you should be able to form a ball of dough.
Place the dough in an oiled bowl, cover it with a clean napkin and leave in a warm place for about 90 minutes to rise. It should double its size.
After that time add the remaining tbsp of flour and knead again. Form one big or two smaller pizza bottoms.
Blend the plain tomato sauce with sun-dried tomatoes, garlic, salt and pepper. Distribute the sauce over your pizza bottoms, top it generously with zucchini slices and few basil leaves. Bake in 220C for about 15-20 minutes or until the crust gets slightly brown and crispy outside.
Roast the pine nuts on a dry skillet, sprinkle them over the baked pizza together with few fresh basil leaves and serve immediately.