ABOUT THE RECIPE:
Just like the real thing, this Vegan Three-Cheese Pepperoni Pizza will please everyone you are cooking for!
Makes 1, 10-inch pizza
1 10-inch pizza crust (store bought or use recipe below)
¼ to 1/3 cup Jazzy Pizza Sauce (store bought or use recipe below)
1 scant tablespoon finely minced sweet onion, to taste
¼ to ½ teaspoon Italian seasoning blend
Dash of crushed red pepper
2 to 3 tablespoons shredded vegan “mozzarella”
2 to 3 tablespoons shredded vegan “cheddar” cheese
7 to 8 slices vegan “pepperoni” slices
2 teaspoons vegan “parmesan” cheese
Several fresh basil leaves, finely chopped
Spread 1/3 cup Jazzy Pizza Sauce evenly over the pizza, leaving a 1-inch border. Distribute the minced onion evenly over the sauce. Sprinkle with some Italian seasoning blend and a dash of crushed red pepper.
Top with some vegan mozzarella and vegan cheddar cheese, then arrange the vegan “pepperoni” over the cheese in a pleasing pattern. Sprinkle with vegan Parmesan. Bake the pizza as instructed in Mark’s Famous Pizza Dough recipe (below). Sprinkle the fresh chopped basil over the top of the pizza and serve.
JAZZY PIZZA SAUCE:
Jazzy Pizza Sauce is a simple blend of a few key pantry ingredients, resulting in a flavorful sauce for your pizza.
12 ounces tomato sauce
1 to 2 teaspoons extra-virgin olive oil
1/4 teaspoon Italian seasoning blend
¼ teaspoon garlic powder, plus more as desired
Put all of the ingredients into a small bowl and stir to combine. Add more olive oil or garlic powder, to taste, if desired.
CHEF MARK'S PIZZA DOUGH
3 1/2 cups (or 420 grams) bread flour
1 ¼ cups water
1 tablespoon extra-virgin olive oil
1 ½ teaspoons instant or rapid rise yeast
1 ½ teaspoons vegan cane sugar
1 teaspoon salt
Put the dry ingredients in the bowl of a stand mixer (or in a large bowl, see note) in the following order; mixing thoroughly between each addition. Flour. Salt. Sugar. Yeast. Add the water, then olive oil and stir in with a large spoon.
If you are preparing the dough using a stand mixer, attach the stand mixer bowl with the dough hook in place and start on low to slowly incorporate ingredients. Gradually increase speed to medium setting and allow to process for 5 to 7 minutes. You will know the dough is ready when it clears the sides and bottom of bowl.
When dough is ready, remove from the bowl and knead briefly by hand on a floured board, adding small amounts of flour as needed to prevent sticking. Dough should feel silky and spongy. Test for readiness by pressing finger into the dough ball momentarily, if it springs back immediately, dough is ready. If not, continue kneading to further develop the gluten and test again.
Transfer the dough ball into a lightly oiled bowl, cover with plastic wrap and set aside in a warm spot to rise for 1 hour or until doubled in size. After rise is complete, punch down the dough and divide evenly into 3 pieces. (This can be done by eye or, if using a scale, weigh dough ball out into three equal portions). Form into individual balls, cover each ball and allow to rest on the board, for 15 minutes before proceeding. (In the alternative, dough balls can be refrigerated overnight or for up to 3 days before use. This technique vastly improves the quality and flavor of the finished product, if you have the time for it. Remove the dough from refrigerator 1 hour before use, if using the “refrigerated” technique.)
To form the crust, begin by flattening each piece of dough, using floured hands. Then, pick up the dough and stretch into a round, slowly turning as you go, allowing gravity to assist in the process. Size and shape will vary with this artisanal approach. Each finished crust should be approximately 10” round.
Place each formed pizza crust onto a sheet pan prepared with either a dusting of cornmeal or with a light coating of non-stick spray or oil. Top, as desired and bake in a 550 degree F. oven until the crust is golden brown.