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Italian Rocket Veggie Pizza

 

arugula pizzaItalian 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.  

 arugula pizza

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

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

arugula pizza

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

 

 

arugula pizza 

 

 

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/
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Comments

  1. Jeanne Lance says

    July 29, 2016 at 11:23 am

    Looks wonderful, Mikayla! In the winter (too hot and busy right now), I will make it with a gluten-free pizza dough recipe and let you know how that turns out. Pizza and pasta dishes are your grandpa’s and my favorites.

    Italian food brings great joy and family love…I learned that from my Grandpa Cannistra who came to the US from Italy when he was a very young man!

    Congrats on your delightful blog. Keep cooking and sharing!

    Reply
    • Mikayla says

      July 29, 2016 at 11:59 am

      Thank you!

      Reply

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Our ethos is to provide news, information, and opinions on natural, green parenting to help your family live a greener, healthier life! Additionally, we offer personal consulting services to help you achieve your green living goals.

Jennifer is a vegetarian, yoga teacher, gardener, hiker, teacher, and mother that has been living off-the-grid for over 20 years.

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