I am reluctant to call this a pizza as I hate things that shouldn’t be on pizzas being called pizza pour example baked beans – wrong, bbq sauce – wrong, chicken fajita – wrong. I know there is a possibility of being done for food snobbery but what the heck!!!
I don’t really know how else to describe this latest creation, but I can confirm that it’s really tasty and 100 percent vegan
I love smoky, spicy and warm flavours that often occur in Moroccan cooking. And who doesn’t love a doughy carb laden base!!!
Preheat your oven to 220 degrees centigrade
700g strong white flour
400 ml Luke warm water
2 sachets of yeast
Large pinch of salt
3 tablespoons olive oil
Add all ingredients to a mixer (or by hand) and kneed until elasticy. If you have too much water add more flour if sticky and if too dry add a little more water. Leave to rise for a couple of hours
When at least doubled form into balls of the size of pizza you want and stretch until really thin 0.5cm.
Place parchment paper on a tray and put the rolled dough on top
For the topping
2 large red onions finely chopped
2 cloves garlic finely chopped
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon ras el hanout
1 tablespoon finely chopped thyme
1/2 tube tomato purée
1 can of chickpeas drained
As many olives as you like
Large pinch of salt
1/2 pack of Oumph salty and smoky (veggie meat alternative) – optional
Hummus
As many cherry tomatoes as you like
Handful of Rocket
Fry the onion and garlic and the spices until soft and browned.
Then add all ingredients (except tomatoes, hummus and rocket) and cook until the Ounph has defrosted or if not using until everything is cooked through and formed a nice thick mixture
When the topping is ready place on top of the prepared dough
Spoon blobs of hummus over the top then add the tomatoes.
Place in the oven and cook for 18 – 20 mins
Once the dough looks risen and golden remove and sprinkle rocket on top.
Enjoy!
