Name: Sun-Dried Tomato Arugula Pizza
Cook time: 40 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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; 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

Description

Homemade pizza dough with a simple red sauce, baked with a few chopped sundried tomatoes and vegan cheese and served with some baby arugula.

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

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

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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!

Cook Time: 40 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Calories: 480