Rocket Vegan Pizza
We love pizza in our house. We normally go out once per week to our local, Pompeis in Bondi where they use fermented bases, organic ingredients and they are chilled for families! Yet I love how easy it can be as a snack in the afternoon for the kids, if you have a premade base, or make your own base like this one, for a Sunday lunch. Really the topping choices are endless, and while my kids prefer the standard margarita, if you are vegan, you DO NOT have to miss out on your pizza hit! With vegan cheeses around now, there are so many options, or I promise, pizza without cheese still ROCKS! Enjoy xx
2 cups flour ( use gluten-free if you are)
30 ml olive oil
1 ¼ tea spoon of dried yeast
Pinch of salt
3 tablespoons capers
100 grams rocket
1 long green chilli, seeds removed
3 garlic cloves
70 grams almonds
½ cup olive oil
Top of pizza
3 tablespoons sundried tomatoes chopped roughly
2 large tomatoes, sliced
2 tablespoons of Flaked almonds
1 tablespoon olive oil
For the pizza dough, put the flour in a bowl, with a well in the centre. Add the salt, yeast and oil plus 200 mls of room temp water. Whisk together, then knead with your hands for five minutes.
Place it in a large bowl and cover for an hour with a damp tea towel.
Heat the oven to 250 degrees C.
For the sauce, place it all in a food processor and blend until combined.
Knead the pizza dough on a floured surface and cut into two. Roll them out to two pizzas on separate pizza trays and top with the sauce, then add the sliced tomatoes.
Cook in the oven for about 15 minutes. Once cooked, top with the sun-dried tomato, rockets and flaked almonds.