Vegan Pizza
Team: Food Fighters
Host School: Centerpoint
Age Group: High School
Ingredients
Dough: (Although we put a local spin on it, we based our recipe on "Quick and Easy Pizza Crust" from Allrecipes.)
- 1 package active dry yeast (.25 oz pouch is fine.)
- 1 teaspoon local maple sugar
- 1 cup warm water
- 1 cup all purpose flour
- 3/4 cup bread flour
- 3/4 whole wheat flour
- 1 teaspoon salt
- 2 tablespoons local sunflower oil
- herbs and spices, salt and pepper to tast corn meal for rolling out
Toppings:
- mixed root vegetables, like carrot, beet, and local Jerusalem artichoke
- assorted red peppers
- local tomato
- basil and herbs
- garlic
- black olives
- rainbow chard
Preparation Instructions
1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to cornmeal crusted surface and roll out. Cut into display and judge's sample sizes. start in skillet with high heat and then transfer to baking sheet for time in oven.
4. Mix olive oil with minced garlic and Italian seasonings to top of dough as a sauce.
5. chop rainbow chard, tomatoes, olives, peppers, and add to hot skillet. Thinly slice root vegetables and add to skillet. as vegetables soften, add them to pizza tops and place pizza in oven until golden brown on the top.
Optional toppings include fake pepperoni, and other local vegetables that are in season as they are available when serving during different times of year, if you were to do this for school lunch. You may also use an optional buttermilk ranch dipping sauce.