Description
Vegan rosemary red onion white pizza. Made with homemade pizza dough, rosemary-infused white sauce, sliced onions and chopped pistachios.
Ingredients
Units
Scale
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
Rosemary Red Onion White Pizza
- 1/4 cup olive oil
- 2 tbsp all-purpose flour
- 2–4 garlic cloves (grated)
- salt and black pepper
- 1/2 cup grated vegan cheese
- 1 cup oat milk
- 2 sprigs fresh rosemary
- 1/4 cup unsalted pistachios (chopped)
- 1 red onion (thinly sliced)
- chili maple (*recipe in notes)
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 the touch. Grease the bowl and dough ball with a little olive oil, and 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.
- White pizza sauce: Heat oat milk in the microwave for 1-2 minutes. Submerge one sprig of rosemary and set aside for 5 minutes before discarding the rosemary. Heat oil in a pot over medium heat. Add the garlic and cook for just under a minute. Mix in the flour, and while consistently mixing cook for a minute. Pour in the rosemary-infused oat milk. Bring the heat up to high and while consistently mixing, cook for a few minutes or until the mixture becomes thick. Turn off the heat and mix in the vegan cheese, 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. To hold the pizza sauce on the dough, fold over the edges (kinda like when you're doing a stuffed crust pizza). Spread white sauce over the pizza dough, and add the sliced onions and rosemary leaves from the remaining sprig. Bake for around 20 minutes or until golden around the edges. Top with the roughly chopped pistachios and bake for a further 2-3 minutes.
- Final touches: Allow pizza to cool in the baking tray for 5-10 minutes. Slice and enjoy with a generous drizzle of chili maple! Enjoy!
Notes
Chili maple: Simply combine 3 tbsp of maple syrup with chili flakes. I used around 2 tsp but use less if you’re not a fan of spicy food!
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 480