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
Skillet Masala Mariana
- 6-7 garlic cloves (half with the skin of, half grated)
- 1-2 tbsp olive oil
- 1 tsp chilli flakes
- 1 tbsp maple syrup
- 2 tbsp fresh thyme
- 2 tsp dried oregano
- 1 tsp fennel seeds
- 2-3 tbsp tomato puree/paste
- 1 tsp salt (or to taste)
Other
- 2 cups grated vegan cheese (optional)
- 1 pack of sliced vegan pepeproni
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 together.
- Knead on a well floured surface for 5 minutes or until dough is soft to touch.
- Divide dough into two and shape into balls. Grease two bowls and place one dough ball in each. Cover with a tea towel and allow to proof for 45mins or until doubled in size.
Skillet Masala Mariana
- Preheat your oven to 260°C/500°F (Keep the oven on after you've finished making this sauce!)
- Into a skillet, add the tomatoes, garlic cloves, grated garlic, chilli flakes, maple syrup, salt, fresh thyme, dried oregano and fennel seeds. Bake for 15-20 minutes or until the tomatoes are slightly charred and easily mashable. Remove the garlic skins. Mash until smoothish, and then mix in the tomato puree.
Assembly
- Punch out the air from your dough (my favourite part). Divide dough into 2, and then, on a well-floured surface roll into a rough rectangle shape. Transfer onto a well-oiled baking tray. If you need to, stretch your dough to fit your baking tray.
- Spread skillet marinara sauce on both pizza bases, then add the vegan cheese and finally, the vegan pepperoni. Bake for 15-20 minutes, rotating halfway.
- Serve with basil leaves and more maple syrup or chilli flakes/oil if desired! Enjoy warm!
