Vegetarian Cheese Pizza Recipe | Vegfoodies

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Vegetarian Cheese Pizza Recipe: Today, I am sharing my very favorite vegan cheese pizza recipe, it is a complete vegan cheese pizza recipe, but you can also follow these steps to make your favorite cheese pizza. This is the best cheese pizza which is perfect for any of your occasions or perfect for dinner tonight. Can be made easily, can be made completely vegan, and can be flat free! This Vegan cheese pizza recipe will bring you back to making fun pizza.

Now lets get started!!!



Ingredients

Base

3 teaspoons (15 ml) fresh yeast
1/2 teaspoon (2 ml) sugar
1/2 cup (125 ml) lukewarm water
1 1/2 cups (375 ml) plain flour
Dairy 2 ½ cup milk free milk
2 tablespoons (40 ml) olive oil

Filing

2 teaspoons (10 ml) olive oil
1/4 teaspoon (1 ml) yellow asafetida powder
One 400 g (14 ounce) can whole Italian tomatoes, chopped and drained, or 1 1/2 cups (375 ml) fresh tomato

Puree

1 tablespoon (20 ml) tomato paste
1/2 teaspoon (2 ml) dried oregano
1/2 teaspoon (2 ml) dried basil
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper

Puree

125 g (4 1/2 ounces) grated mozzarella cheese
2 tablespoons (40 ml) grated parmesan cheese
1 cup (250 ml) of eggplant thin strips, deep fried until dark golden brown, then 1 pinch of red pepper
60 g (2 ounces) black olives pitted and halved

Want to try Pizza with NO Cheese??


Vegetarian Cheese Pizza Recipe

Preparation

1. Cream the yeast with the sugar in a bowl, add light warm water, and let it stand for 10 minutes or until the bubbles appear on the surface. Check the flour and salt in a bowl, make a well in the middle and add the oil and yeast mixture. Mix with firm flour.

2. Roll the dough into sliced ??surfaces and roll it for 10 minutes or until the dough is smooth and elastic. Place it in a lightly oiled bowl, cover and place in a warm place for 30 minutes or until the flour has doubled in size.

3. With my fist, grate the flour and roll it into a small ball. Flatten the dough with a rolling pin and roll it into a round sheet of pastry that will only fit in a 25cm (10 inch) pizza pan. Carefully place the flour in the pan.

4. Make your filling in: Heat the olive oil in a large frying pan over medium heat. When hot, add the hing and grind for a moment. Add the tomato or tomato puree, tomato paste, oregano, basil, sugar, salt and pepper. Bring the sauce to a boil; Then reduce the heat and stir occasionally, for 10 to 15 minutes or until the sauce is thick and smooth, let the uncovered mer filling cool slightly.

5. Spread the cool filling over the pizza base, leaving some borders open. Combine half the shredded mozzarella with the parmesan and sprinkle it over the tomato filling. Top with eggplant strips, chopped peppers and olives. Sprinkle over the remaining cheese and bake in a pre-heated oven (220C / 430F) for 15-20 minutes or until the crust is golden brown.


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You can also try other delicious vegan recipes and deserts.



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