The best pizza dough is prepared a day ahead and it forms overnight in the fridge. For the best results, use a quality flour and a fair amount of salt and olive oil.
As the artichokes are the best marinated, I also did that a day ahead.
Ingredients for the dough:
- 600 g of all-purpose flour
- 16 g of salt
- 400 ml of warm water
- 4 g of dry yeast
- 1 tablespoon of olive oil
- 6 tablespoons of olive oil (for covering the dough)
Ingredients for marinated artichokes and brussel sprouts:
- 2 artichokes
- half a lemon
- 1 tablespoon of citric acid
- a small bowl of water
- few brussel sprouts
- 3 teaspoons of balsamic vinegar
- 4 teaspoons of soya sauce
- 2 tablespoons of olive oil
- 1 garlic clove
Ingredients for pizza toppings:
- 200 ml of homemade tomato pelati
- 200 ml of vegan yogurt
- 5 tablespoons of nutritional yeast
- a teaspoon of lemon juice
- a splash of water
- salt
- black pepper
- origami
- a few button mushrooms
- 1 green pepper
- 1 small onion
- marinated artichokes and brussel sprouts
Preparation:
- Mix yeast with 1 dl of warm water and a tablespoon of olive oil and let it activate in a warm place for 10 minutes.
- Sift flour through the sieve into a big bowl and add salt, warm water and activated yeast.
Start mixing it with a wooden spoon and combine it into a ball. Start kneading with your hands on a lightly floured surface. Knead until it's soft and elastic.
- Place it back in a bowl and coat it well with about 6 tablespoons of olive oil. Cover the bowl so the air would not get in. Place it in a fridge overnight.
- Cut the lower leaves of the artichokes and trim the tops of the leaves.
Cut away the steams. Halve the artichokes lengthwise and clean out the hairy inside, using a spoon.
Clean it well as we don't want to have it in our food. Rub the parts where we cut them with a lemon, not to turn the color. Wash them well in a small bowl of water mixed with citric acid (or lemon juice).
Place it in a steam pot along with brussel sprouts and steam for 20 minutes.
- Prepare the marinade, mixing up balsamic vinegar, soya sauce, olive oil and sliced garlic. Pour the marinade over the artichokes and brussel sprouts and toss. Leave it marinating overnight in the fridge (for at least 6 hours).
Take the artichokes and brussel sprouts with sliced garlic out of the marinade and boil it up just for a minute or two. It should quickly turn into a thicker syrup like liquid. Pour it over the artichokes and brussel sprouts.
- Shape the dough with your hands and place it on an oiled baked tray.
- Prepare the tomato sauce, blending 200 ml of tomato pelati.
Add salt, origami and pepper to taste and blend again. Cover pizza dough with the tomato sauce.
- Prepare an easy vegan cheese, mixing vegan yogurt and nutritional yeast.
Add salt to taste, lemon juice and a splash of water. Mix well and drizzle the pizza with it.
- Slice mushrooms, green peppers and onion and add it to the pizza. Place marinated artichokes and brussel sprouts on top of pizza and sprinkle with origami.
- Place it in a preheated oven at 240°C for about 15 minutes.
The rewards earned on this comment will go directly to the person sharing the post on Twitter as long as they are registered with @poshtoken. Sign up at https://hiveposh.com.
Congratulations @blackberryskunk! You have completed the following achievement on the Hive blockchain and have been rewarded with new badge(s):
You can view your badges on your board and compare yourself to others in the Ranking
If you no longer want to receive notifications, reply to this comment with the word
STOPCheck out the last post from @hivebuzz:
Congratulations @blackberryskunk! You received a personal badge!
Wait until the end of Power Up Day to find out the size of your Power-Bee.
May the Hive Power be with you!
You can view your badges on your board and compare yourself to others in the Ranking
Check out the last post from @hivebuzz: