Vegan sourdough pizza with Meatless Pepperoni and Kebab is a recipe for two pizzas. We recommend preparing one with pepperoni and the other one with kebab topping. If you want more pizzas, simply double or triple the ingredients. You can customize the filling to your liking, but I can assure you that these two combinations are extremely tasty.
INGREDIENTS FOR THE DOUGH:
280 g of flour
½ tbsp salt
50 g of sourdough starter freshly fed, or 1/4 packet of dry yeast
1 tbsp of olive oil
150 ml of water
TOMATO SAUCE:
200 ml tomatoes purée
2 cloves garlic
½ tsp oregano
pinch of salt
PEPPERONI TOPPING:
Plenty Reasons Pepperoni - 4 slices
Vegan mozzarella
3 cherry tomatoes
¼ red peppers
Mustard sauce (1 tbsp of mustard, 1 tbsp of agave syrup, 1 tbsp of vegan mayonnaise, 3 tbsp of water)
KEBAB FILLING:
Plenty Reasons vegan kebab - the whole package
Vegan mozzarella
¼ red bell peppers
1 tomato (or 3 cherry tomatoes)
½ red onions
Lettuce or rucola
Yogurt sauce (1 tbsp of natural plant-based yogurt, pinch of salt, pinch of black pepper, 1/3 tsp of paprika powder, ½ tbsp of tahini, 4 tbsp of water)
One day before we prepare the dough. Add all the ingredients to a large bowl and mix them well. Knead the dough so it's homogenous and formes a smooth ball. Coat the dough with olive oil, cover the bowl with a wrap or wet kitchen towel, and let it rest on the countertop for at least 3 hours. The more, the better. After a few hours transfer the bowl with the dough to the fridge and let it rest there overnight. The next morning, take the bowl out and let it sit on the countertop for at least 3 more hours. At this point, the dough should be larger in volume and soft. You should also start seeing little bubbles right under the surface. After those few hours, cut the dough into 2 pieces. Form 2 balls and let them rest for a few more hours. They should become larger in volume and softer with visible bubbles.
When you're ready to make pizza, turn on the oven to maximum temperature (275°C) and set the pizza stone or a large pan inside right away. You want the stone or the pan to warm up along with the oven and become super hot. It should take between 20 to 40 minutes. In that time you can prepare all the ingredients while the stove is heating up.
Tomato sauce: put all the ingredients together and whisk them well. In case you're using fresh tomatoes or canned tomatoes, put everything into a blender and blend until smooth.
Pepperoni pizza: Slice red bell pepper into thin strips. Halve cherry tomatoes. For the mustard sauce, mix all the ingredients well.
Kebab pizza: Cut red bell pepper into small dice. Do the same with tomatoes. Slice onions into thin half-circles. If you're using lettuce, slice it into thin strips. No need to cut rucola. For the yogurt sauce, mix all the ingredients well.
To stretch the dough, take one ball and set it on a floured surface. Push into the middle of the ball with your fist to create a little crater. Now lift it and hang it onto your knuckles. Gently move it around in a circle, shifting from one hand to another to stretch it. Then set it back onto a floured surface. You should have it stretched out into a circle now, with a thin layer of dough in the middle and a thicker circle of crust on the edges. Gently stretch it a bit more if you feel it's needed.
Once the stove is hot and the pizza stone is super hot, place the stretched pizza dough on top of the pizza Paddle. If you don't have one you can use a well-floured cutting board. Spread a few tablespoons of tomato sauce on top and bake for 2-3 minutes. Then open the stove, and add the ingredients for the pizza you wish to make. I usually first add cheese and then everything else.
For pepperoni pizza, first, add cheese and red bell pepper. Bake for 2 minutes and only then add pepperoni and cherry tomatoes on top. Pepperoni tends to burn or dry if baked full time. After adding pepperoni and tomatoes, bake for additional 2 minutes. Drizzle with mustard sauce only when pizza is out of the oven.
For kebab pizza, add all the toppings except for the sauce and lettuce. Bake for 3 minutes, then turn on ventilation and bake for additional 2 minutes. Once you take your pizza out, add lettuce or rucola, and drizzle with yogurt sauce.
For a special experience, glaze pizza crust with olive oil. Serve with some kombucha, ginger beer, or wine of choice.