Juiciest Vegetarian Pizza (Including a vegan option!) / Najsočnija vegetarijanska pizza (Sa veganskom opcijom!)

I’ve definitely upped my pizza game a notch from the last time I’ve baked it. Since I don’t own a pizza stone or any other fancy stuff other than a baking tray and my oven, I’m always looking for ways to enhance and elevate the pizza experience without caving in and buying additional cookware. Also, I wanted to utilize the fact that fresh tomatoes are just exploding with flavour at the moment.

The secret of this pizza is very soft and pliable dough, with plenty of olive oil mixed in. It bakes short, but on high temperature and in two parts. First part is to puff up the dough and evaporate excess liquids from vegetables we are using. The second baking is there just to briefly crisp it all up and melt the cheese. This ensures that the cheese doesn’t burn but turns into a gooey heaven instead.

Also, we won’t be using rolling pins on our dough. Instead, we’ll just stretch the dough out with our hands. Let’s allow it to be imperfect. In return, it will puff out beautifully.

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INGREDIENTS:

(Yields 1 pizza / 1.05 EUR)

For the dough:

½ tsp dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

1 – 1 ½ cup plain all-purpose flour, divided (0.07 EUR)

½ cup warm water (–)

Pinch of salt (0.01 EUR)

2 tbsp olive oil (0.09 EUR)

Additional:

Olive oil for greasing bowl, dough, your hands and baking pan (0.07 EUR)

For pizza topping:

3 tbsp roasted red pepper salsa (0.07 EUR)

1 medium sized heirloom tomato (0.27 EUR)

1 small onion (0.07 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

½ tsp dried oregano (0.03 EUR)

½ cup shredded cheese(0.27 EUR)

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METHOD:

To make the dough, start off by whisking together yeast, sugar and 1 teaspoon of flour in warm water. Allow to sit for 10 minutes until bubbly and frothy. If the yeast doesn’t bubble up, discard and start with a fresh batch of yeast, as your dough might not rise.

Add 1 cup of flour, salt and 2 tablespoons of oil to the bubbly yeast. Mix with a spoon until shabby dough forms, then dump on a clean counter and shortly knead, incorporating more flour as necessary. Final dough should be quite soft and pliable, but not too sticky.

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Clean up your mixing bowl, lightly grease with more oil and turn the dough around to grease from all sides. Cover with clean kitchen towel and allow it to rest for about half an hour, until doubled in size.

When ready to bake, preheat oven to 250°C. Gently deflate the dough onto a lightly greased baking tray. Add a bit more oil to the dough and your hands, then work to stretch it out with your fingers and shape the pizza. Should any holes appear, fear not and just pinch the dough back together.

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Top the stretched dough with a thin layer of red pepper salsa. You can definitely use a roasted tomato salsa, ajvar, or any other pizza sauce you prefer. Thinly slice tomato and onion, then scatter around, topping them with salt, pepper and oregano.

Bake pizza for 10 minutes in the upper third of the oven. Quickly scatter shredded cheese on top and finish baking for 5 more minutes in the oven’s lower third. Serve immediately.

Vegans: Feel free to ditch the cheese with its additional baking step and make this pizza vegan! In that case, I’d recommend baking the pizza during a single 13-15 minute session on the middle rack, until crispy and blistered on the edges.

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Definitivno sam za jedan nivo unaprijedila pečenje pizze od kada sam ju zadnji puta radila. Pošto nemam kamen za pizzu, niti neko drugo fensi pomagalo osim protvana i pećnice, uvijek gledam kako da još nabrijem pizza iskustvo, a bez da moram kupovati nešto novo. Osim toga, htjela sam iskoristiti i činjenicu da su rajčice trenutno najfinije ikad.

Tajna ove pizze je jako mekano i podatno tijesto u kojeg ide dosta maslinovog ulja. Peče se kratko, ali na visokoj temperaturi i u dvije etape. Prva je zato da se tijesto napuhne i višak vode iz povrća ishlapi. Drugi dio pečenja je samo da se kratko sve zahrska, a sir rastopi. Na taj način sir neće zagoriti već se pretvoriti u raspoljenu divotu.

Također, nećemo tijesto valjati, nego ga samo rastegnuti rukama. Pustiti ćemo ga da bude nesavršeno. Za uzvrat će ono biti divno napuhnuto.

SASTOJCI:

(Za 1 pizzu / 7,49 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

1 – 1 ½ šalica glatkog brašna, podijeljena (0,50 kn)

½ šalice tople vode (–)

Prstohvat soli (0,01 kn)

2 žlice maslinovog ulja (0,66 kn)

Dodatno:

Maslinovo ulje za namastiti posudu, tijesto, vaše ruke i protvan (0,50 kn)

Za pizzu:

3 žlice šalše od pečenih crvenih paprika (0,50 kn)

1 srednje velika rajčica volovsko srce (2,00 kn)

1 mali luk (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

½ žličice sušenog origana (0,25 kn)

½ šalice naribanog sira (2,00 kn)

PRIPREMA:

Da bi ste napravili tijesto, za početak pomiješajte skupa kvasac, šećer i žličicu brašna sa toplom vodom. Ostavite da miruje 10 minuta, dok smjesa ne postane pjenasta i ne nabubri. Ako kvasac ne postane pjenast, bacite i krenite ispočetka sa novim kvascem, jer vam se kasnije tijesto možda neće dignuti.

U pjenasti kvasac dodajte 1 šalicu brašna, sol i 2 žlice maslinovog ulja, pa miješajte žlicom dok se ne formira labavo tijesto. Sve istresite na čistu radnu plohu i kratko mijesite, dodajući malo po malo brašna prema potrebi. Tijesto treba biti mekano i podatno, ali ne previše ljepljivo.

Očistite posudu, lagano namastite, pa okrećite unutra kuglu tijesta da se namasti sa svih strana. Pokrijte čistom kuhinjskom krpom i ostavite da se diže oko pola sata, dok se tijesto ne udvostruči.

Kada ste spremni za pečenje zagrijte pećnicu na 250°C. Nježno ispuhnite tijesto na lagano namašćeni protvan. Stavite mrvicu ulja na tijesto i ruke, pa prstima rastegnite tijesto i oblikujte pizzu. Ako vam negdje slučajno pukne, ništa zato i samo stisnite tijesto skupa da zakrpate rupu.

Pokrijte rastegnuto tijesto sa tankim slojem šalše od pečenih paprika. Ako želite, apsolutno možete upotrijebiti šalšu od pečenih rajčica, ajvar, ili bilo koji drugi umak za pizzu koji volite. Tanko narežite rajčicu i luk pa ih raširite po pizzi i posipajte solju, paprom i origanom.

Pecite pizzu 10 minuta u gornjoj trećini pećnice. Brzo po njoj raštrkajte ribani sir, pa dovršite pečenje sa još 5 minuta u donjoj trećini pećnice. Odmah poslužite.

Vegani: Slobodno izbacite sir i dodatno pečenje i napravite vegansku pizzu! U tom slučaju, moja je preporuka peći pizzu sve skupa 13-15 minuta u sredini pećnice, dok ne bude hruskava i nabubrena po rubovima.

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Juiciest Vegetarian Pizza (Including a vegan option!) / Najsočnija vegetarijanska pizza (Sa veganskom opcijom!)

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