Vegan Pizza with Arugula and Tomato
by Tavolino
A crispy, homemade vegan pizza with aromatic tomato sauce, fresh cherry tomatoes, arugula, and vegan pizza cheese – just like at an Italian restaurant.
Ingredients
- Pizza flour Tipo 00 250 g
- lukewarm water 160 ml
- fresh yeast 21 g
- sugar 1 tsp
- salt 1 tsp
- olive oil 1 tbsp
- strained tomatoes 200 g
- garlic clove 1 piece
- salt 0.5 tsp
- sugar 0.5 tsp
- dried herbs (oregano/basil) 1 tsp
- olive oil 1 tbsp
- vegan mozzarella 100 g
- cherry tomatoes 100 g
- fresh arugula 1 handful
- olive oil 1 tbsp
- vegan parmesan 1 tbsp
- basil 1 handful
Preparation
- 1
Dissolve 21 g fresh yeast and 1 tsp sugar in 160 ml lukewarm water and let stand for 5 minutes until the mixture is frothy.
- 2
Mix 250 g pizza flour and 1 tsp salt in a bowl. Add the yeast water and 1 tbsp olive oil.
- 3
Knead the dough vigorously for 8-10 minutes until smooth.
- 4
Cover the dough and let it rise in a warm place (approx. 35 °C) for 40-60 minutes until it has doubled in volume.
- 5
For the sauce, heat 1 tbsp olive oil in a pot and briefly sauté 1 finely chopped garlic clove.
- 6
Stir in 200 g strained tomatoes, 0.5 tsp salt, 0.5 tsp sugar, and 1 tsp dried herbs.
- 7
Let the tomato sauce simmer for 5-10 minutes over medium heat.
- 8
Preheat the oven and baking sheet to 240 °C top/bottom heat (or 220 °C fan oven).
- 9
Roll out or stretch the pizza dough thinly on a floured surface, being careful not to flatten the edge to keep it airy.
- 10
Place the dough on parchment paper and spread thinly with the prepared tomato sauce.
- 11
Distribute 100 g halved cherry tomatoes and 100 g vegan mozzarella evenly over the pizza.
- 12
Bake the pizza for 12-15 minutes on the middle rack until the edge is golden brown and crispy.
- 13
Before serving, top the hot pizza with 1 handful of fresh arugula.
- 14
Drizzle with 1 tbsp olive oil, optionally sprinkle with 1 tbsp vegan parmesan, and garnish with basil.