Units
Scale
Ingredients
Pizza dough
- 390 g all purpose flour
- 1 1/2 tbsp olive oil (plus more for greasing bowls)
- 1/2 tsp salt
- 240 ml lukewarm water
- 1 pack fast action yeast (7g)
- 2 tsp maple syrup
Sun-Dried Tomato Arugula Pizza
- 4 tbsp oil from a jar of sun-dried tomatoes
- 1 tbsp tomato puree
- 2 garlic cloves (grated)
- 1/2 tsp maple extract
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp chili flakes (or to taste)
- salt and black pepper
- 1–2 cups grated vegan cheese
- 1/4 cup sun-dried tomatoes (chopped)
- 1–3 cups baby arugula
- 1/2 cup fresh basil
Instructions
- Pizza dough: Combine lukewarm water with maple syrup and yeast. Set aside for 5-10 minutes. In another bowl, combine all-purpose flour, salt and olive oil. Pour the wet over the dry and bring it together. Knead (in the bowl for less clean up) for 5 minutes or until dough is soft to touch. Grease bowl and dough ball with a little olive oil, pop the greased dough ball into the bowl. Cover with a tea towel and allow to proof for 45mins or until doubled in size.
- Preheat your oven to 260C/240C fan.
- Pizza sauce: In a small bowl, combine sun-dried tomato oil, tomato puree, grated garlic, maple syrup, dried oregano, dried basil, chili flakes, salt and black pepper.
- Baking: Punch out the air from your dough (my favourite part). Transfer onto a well-oiled 12-inch baking tray, and stretch the dough out into a 12-inch circle. Spread all the pizza sauce over the dough, and add the vegan cheese and sun-dried tomatoes. Lightly grease the crust with a little olive oil. Bake for around 15-20 minutes or until golden around the edges. Flipping halfway.
- Final touches: Add baby arugula all over the pizza, along with a few basil leaves. And just before serving squeeze a little lemon juice over the arugula. Enjoy!
Nutrition
- Calories: 480