This is one of my favorite ways to eat pizza! I love to mix it up and make this instead of a standard cheese-less pizza. Making your own crust and roasting your own peppers are a lot of work, but this crust is delicious and well worth it (and so are the peppers). If you do decide to make the crust, make double and freeze half to have on hand for the next time you want to make this recipe or any other pizza.
If you are short on time, use pre-made vegan pizza dough (Trader Joe’s sells an awesome whole wheat one) and jarred roasted red peppers.
To Oven Roast Peppers:
Preheat your oven to broil. Place peppers on cookie sheet and place cookie sheet on second highest rack in oven. Let broil until top of pepper is black. Turn and repeat with all sides. I imagine this entire process took about 30-40 minutes, but please just keep checking and turning them. You will want the entire pepper to be black so you can peel back the burnt skin to reveal its roasted goodness inside. Discard tops of peppers and de-seed. Once cooled, peel off blackened skin. See how pretty? It makes your kitchen smell amazing too.
In addition to roasted peppers and sautéed mixed mushrooms, I like to add artichoke hearts, thinly sliced tomatoes, thinly sliced red onion, fresh basil, and kalamata olives, roasted eggplant and zucchini.
To make pizza you will need:
- olive oil
- cornmeal- optional
- roasted red peppers
- other toppings of choice
To Make Crust:
- 2 1/2 tsp active dry yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 1/2 cups warm water
- 2 1/2 cups flour… and extra for correct consistency and rolling
- 2 tbsp olive oil and extra for brushing onto crust
Proof first by mixing together yeast, sugar and water in large mixing bowl and let rest about 10 minutes, or until foamy. Add salt, and gradually add 2 1/2 cups flour until dough is manageable with hands.
Roll out onto very well floured surface, and knead in flour as necessary so that dough is still soft but does not stick at all to your hands.
Roll dough into ball and place into oiled bowl in warm area. Let rise until doubled in size- about an hour.
Once doubled, punch down and roll back into small ball. On well floured surface, roll pizza dough out into desired pizza shape and size. If dough becomes sticky, incorporate a little more flour and roll out again, flipping over dough to prevent sticking.
Sprinkle lightly oiled cookie sheet or pizza stone with 2 tbsp corn meal. Place dough on top of cookie sheet or stone. I stretched mine to fit pan size and folded over edges to make a thicker crust on the outside. Using a fork, pierce holes into bottom of crust.
Preheat oven to 425 degrees and let crust rest about 15 minutes.
If using cookie sheet bake pizza crust in preheated oven for 5 minutes before adding toppings. If using a stone, top as usual and then bake.
Spread hummus evenly on pizza crust as you would do with sauce. ( I needed 1 1/2 cups to thinly cover one 14″ round pizza). Top with remainder of toppings, brush oil on edges of crust and sprinkle with salt, nutritional yeast or vegan parmesan cheese.
Bake at 425 degrees for about 20-25 minutes or until crust is golden brown. I removed my pizza from the oven at 20 minutes, brushed crust again with olive oil, and returned to oven for an additional 5 minutes. The crust was extra crunchy on the outside and soft in the middle.
Recipe and photos courtesy of The Manifest Vegan.