Right: Pizza 1, mediterranean, Bottom left: Pizza 2, satay, Top left: Pizza 3, Cheese and tomato
Pizza dough (enough for three small pizzas)
500 g flour
15 g dry yeast
1 tbsp oil
200 ml warm water
1 tsp salt
1. Combine flour, yeast and salt
2. Add water and oil
3. Knead thoroughly
4. Cover with cloth and let it rise
Freshly rolled dough
Tomato sauce
5 big tomatoes
40 ml red wine vinegar
1 tbsp salt
2 tbsp sugar
1 medium-sized onion
1. Dice onion and tomato
2. Place all ingredients in pot and bring to boil
3. Let simmer for approx. 45 mins - 1 hour (until a lot of the liquid has evaporated)
Steaming tomato sauce
Pizza 1 - Mediterranean (soy- and bean- free)
50 g artichoke hearts in oil
30 g sliced black olives
60 g fresh eggplant
1 stalk fresh rosemary
1 handful fresh basil
1. Thinly slice eggplant
2. Sprinkle with salt and let stand for 10 minutes, then rinse
3. Chop artichoke hearts small
4. Mix basil and rosemary together
5. Roll 1/3 of the dough into a small pan (mine had a 25 cm radius). You can just use your fingers!
6. Spread 1/3 tomato sauce on pizza
7. Sprinkle the rest of the ingredients on
Pizza 2 - Satay
100 g tempeh
50 g champinons
3 tbsp chunky, unsalted peanut butter
1 tbsp curry powder
2 cloves garlic
1 tbsp soy sauce
1. Combine peanut butter, curry powder and soy sauce
2. Slice mushroom and tempeh thin
3. Crush and chop garlic
4. Repeat steps 5-7 from first pizza
Pizza 3 - Cheese and tomato (soy- and bean- free if you use dairy cheese)
100 g vegan cheese
1/2 large tomato
40 g zucchini
35 g spinach
1 tbsp oregano
1. Grate cheese
2. Slice tomato very thinly
3. Slice zucchini thin
4. Roll pizza dough into pan
5. Spread tomato sauce on dough
6. Sprinkle cheese on tomato sauce
7. Sprinkle rest of ingredients on
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