Sexy Tasty Lovely Semi Loaded Pizza with White Sweet Potato Crust
I am not lucky to live in NYC (nyc please adopt me) where I could take a train or walk to somewhere offering up the tastiest vegan slices and like most of you, the thought of making your own pizza is daunting. This pizza recipe takes 1 1/2 hours to make from the flour to the plate and the active time is 23 minutes not to shabby for a pizza. If you are lucky to get some of that Daiya cheese which I know I have been longing for since last year in NYC use it but if you do not have it do not worry your pizza will taste great regardless because of my sweet potato thin crust and my tasty toppings. Oh by the way my crust is CRAZY GOOD and if you do not do a good job on your pizza the crust will take over the show so becareful not to add any plain ole toppings to your pizza or the amazing crust will steal the show. No one is going to say where is the cheese when they bite into this.
Note this recipe is adapted from Caribbean Vegan’s Jerk Pizza
Semi- Loaded Pizza with Sweet Potato Crust and other Goodies
7 ounces (200 g) white-fleshed sweet potato, chopped
1 teaspoon active dry yeast
1 teaspoon sugar
½ cup (125 ml) lukewarm water (110°F to 115°F / 43°C to 46°C)
2 tablespoons olive oil
1 teaspoon dried thyme
2 cups (250 g) unbleached all-purpose flour
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon dijon mustard to brush on crust before pre baking
2 tablespoons cornmeal for sprinkling
1 teaspoon olive oil
1 small onion chopped
3 garlic cloves pressed
12 oz or 340 g granburger hydrated (Textured Vegetable Protein or frozen and squeezed tofu crumbled or seitan mince)
1 tablespoon Jerk or Bajan Seasoning ( a MUST)
1 teaspoon Marmite
1 tablespoon Worcestershire Sauce
1 teaspoon thyme
1 to 2 tablespoon Ketchup
Salt or Braggs Liquid Aminos to taste
Marinara sauce (Pizza Sauce)
4 fresh mushrooms sliced
1 small eggplant sliced thinly
½ cup corn
A few black olives
Chopped fresh green seasoning
Sliced Pimentos (Vegetarian Pepper)
Freshly chopped Basil
Oil for sautéing
Salt to taste
Preheat the oven to 350°F (180°C).
To make the crust, cook the potatoes in boiling salted water for 20 to 25 minutes,
until tender. While the potatoes are cooking, stir the yeast and sugar into the ½ cup
of water and let stand about 15 minutes, until the top is foamy. (If the yeast doesn’t
foam, it’s dead or the water was too hot or cool. Start over with fresh yeast.)
Drain the potatoes and put them in a large bowl. Add the olive oil and thyme, and
mash until smooth. Add the yeast mixture, flour, onion powder, and salt and using
your hands knead well until the dough comes together.
Knead the dough in the bowl for 10 minutes, until it becomes fairly smooth and pliable.
You may need to add a bit more flour to get the proper consistency. Lightly oil
the bowl with olive oil, cover, and set in a warm, draft-free place for 1 to 1½ hours.
Punch the dough down and knead it for 5 minutes, until fairly smooth.
Make the mince sauce by sautéing the onion in olive oil and adding all the other ingredients into the pan. Cook for 5 minutes on medium heat and set aside.
Sprinkle the 2 tablespoons of cornmeal on a pizza pan. Roll the dough out to a diameter
of 16 inches (40 cm) for a thin crust, or 12 inches (30 cm) for a regular crust. Put
the crust on the pan and brush it with the 1 teaspoon olive oil. Bake crust for 12 minutes and remove from oven.
Gently sauté toppings for 3 minutes in salt and onion powder.
Spread the pizza sauce over on the pre cooked pizza crust, then the mince sauce then, add the other toppings in any order.
Bake for 20 to 25 minutes until crust is golden.
Taymer’s Tip: Feel free to sprinkle chilli flakes or dried thyme and oregano on the top of the pizza. Cold pressed olive oil infused with chilli works well on this pizza.
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