Italian rocket veggie pizza, you disappeared too fast.  

Last April, before I made the choice to become vegan my mom, grandma, and I traveled to Italy to celebrate my grandma’s birthday.
 We (of course) had delicious food, but one pizza in particular stuck out in my opinion.  We were in a quaint little town called Camogli on the Ligurian coastline.  This pizza was thin crusted, fresh and warm from the stone oven, with melty cheese, sweet tomato sauce, and fresh rocket, cherry tomatoes, and shaved parmesan on top.

Fast forward a little over a year later and I’m finally tackling the task of veganizing( I’m making this a word) and recreating this pizza at home.  And so my Italian rocket veggie pizza is born.  

I use whole wheat pastry, cornmeal, and spelt flours to make the pizza dough for my Italian rocket veggie pizza.  I also added rosemary.

I simply topped this Italian rocket veggie pizza with tomato sauce, vegan parmesan (inspired by Minimalist Baker ), zucchini, fresh tomatoes, basil, red onions, and rosemary.  

Then I added with fresh rocket( otherwise known as arugula) and tomatoes.

Italian Rocket Veggie Pizza

2017-07-13 10:20:29

Yields 2

A delicious, thin crusted, fresh pizza. Inspired by Italy.

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Ingredients

1. For the dough
2. 1 cup warm water (105-15degrees farenheight)
3. 2 1/4 tsp (1 packet) active dry yeast
4. 2 cups whole wheat pastry flour
5. 1/3 cup spelt flour
6. 1 Tbsp extra virgin olive oil
7. 1 tsp salt
8. 3 Tbsp cornmeal
9. 1 tsp fresh rosemary
10. Cashew "Parmesan"
11. 1/2 cup raw cashews
12. 1/4 cup pine nuts
13. 3 Tbsp nutritional yeast
14. 3/4 tsp sea salt
15. 1/4 tsp garlic powder
16. Toppings
17. 3-4 cloves chopped garlic
18. marinara sauce or paste
19. 1 small zucchini
20. shredded basil
21. thinly sliced red onion
22. kale or spinich
23. cherry tomatoes
24. optional: olives, artichoke hearts ect
25. fresh arugula
26. cherry tomatoes

Instructions

1. Add water to the bowl of a stand mixer with a dough hook or a large mixing bowl. Sprinkle yeast on top and leave to sit for 5-10 minutes, or until foamy.
2. Turn the mixer on low and gradually add flours, olive oil, and salt. Increase speed to medium-low and mix for about 5 minutes.
3. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let it rise for 30-45 minutes until the dough has nearly doubled in size.
4. Preheat oven to 475°F( and pizza stone, if using). Otherwise, lightly grease two baking sheets. Dust a surface with cornmeal and divide dough into two balls. Roll out into two 12 inch rounds.
5. Carefully transfer onto baking sheets or pizza stone and lightly poke holes with a fork to allow air to escape. Lightly brush with olive oil and sprinkle with rosemary.
6. Next, spread on sauce and add garlic. Add onion, kale, half of the cherry tomatoes, basil, zucchini, olives, artichoke hearts and, "cheese."
7. Bake for 11-16 minutes, or until crust looks golden and crispy.
8. Slice and pile on fresh arugula and cherry tomatoes.

Notes

1. If you want to make the dough ahead of time, put dough in the fridge to rise for between 6 and 24 hours. Then, continue.
2. My parmesan recipe was adapted from http://minimalistbaker.com/

By Mikayla

Eco Child's Play https://ecochildsplay.com/