With vegetarian balls, this pizza becomes juicy and "meaty". A spicy red pizza sauce, a generous layer of pizza cheese, sweet plum tomatoes, and a green topping of cabbage leaves. A vegetarian paradise pizza!
Ingredients
- 3 ½ dl wheat flour
- 1 pinch salt
- 1 ½ dl lukewarm water
- 15 g yeast
- 1 tbsp olive oil
- 1 clove garlic
- ½ x yellow onion
- 14 x plum tomato
- 1 tbsp tomato puree
- 1 tsp sriracha
- 6 x vegan balls
- 1 x spring onion
- 1 x thai young kale
- 2 handful grated cheese
Method
- If available, utilize a kitchen machine, and opt for fresh yeast. Begin by combining wheat flour and salt in a mixing bowl. Measure water and incorporate fresh yeast, stirring until the yeast dissolves. Add olive oil to the mixture and combine it thoroughly with the wheat flour and salt. Knead the dough for 10 minutes and allow it to rise in a warm place until it doubles in size.
- Pro Tip: If time permits, knead the dough towards the center and let it rise again until it doubles in size. Repeat this process three times.
- Homemade pizza sauce: Mince the garlic and the onion, then sauté until soft in a pan with olive oil. Save some plum tomatoes for topping. Dice the plum tomatoes and sauté in the pan. Add sriracha, tomato paste, and desired spices. Bring to a boil and let it simmer for 3-4 minutes. Use an immersion blender to make the sauce smooth.
- Preheat the oven to 250 degrees Celsius and line a baking sheet with parchment paper.
- Shape the pizza dough into a base by pushing it with your fingers from the center, ensuring a thin center and an airy edge. Place the shaped dough on the baking sheet.
- Cut the vegan balls and plum tomatoes in half, and slice the Thai young kale and spring onion into pieces. Utilize the stems on the pizza and the leaves as a topping.
- Layer the pizza with sauce, grated cheese, vegetarian balls, Thai baby cabbage stems, and plum tomatoes. Bake the pizza for 20 minutes on the lower rack.
- Finish it off with cabbage leaves on top and savor the flavors!
