Vegan pizza with tahini, mint, sriracha and kale

I've mentioned previously that we regularly make pizza for dinner. However, I've never actually shared a full savoury pizza recipe (I have shared a dessert one). There are two main reasons for this. One is that I use a base recipe only loosely adapted from Kate's on No Meat and Three Veg, and it didn't seem necessary or appropriate to re-post it. The other is that I generally use the same toppings, and they aren't that exciting: tomato paste, dried oregano, spinach or kale leaves, pepper, tomatoes and pineapple. Sometimes I use hummus instead of tomato paste, and sometimes I add nutritional yeast. So far, so standard.

This pizza was a bit more adventurous and so I am taking the opportunity to share the recipe with you. To be honest, even as I made it I wasn't confident that it would work out. I was sure about the tahini, and even the sriracha, but mint on a pizza? It wasn't something I'd come across and I was prepared to regret my whim to use it. Fortunately, the combination was delicious and I can now attest that mint on pizza is excellent! I will definitely be adding these toppings to my pizza rotation.

I tend to make pizza base in a quantity that gives 4 individual pizzas. Mr Bite and I each have one for dinner, and then another slightly smaller one for lunch the next day. We have his and hers toppings (albeit with lots of overlap) and I am sure many households would do the same. Thus, I list the pizza base ingredients to make a quantity of 4 bases, but then give the toppings for this particular recipe with a guide to what you need per pizza. Whilst the tahini, mint and srirarcha components are essential for this version, feel free to vary the vegetable toppings to suit what you have to hand.

Vegan pizza with tahini, mint, srirarcha and kale

A delicious, slightly different pizza option

Vegan and can be gluten free (use GF flour)

Makes 4 pizzas

Allow approximately 45-60 minutes of advance preparation time to make the dough

Author: Bite-sized thoughts; pizza base adapted from No Meat and Three Veg

Print recipe

Ingredients

For the base (makes 4 individual pizzas) -

1-1/2 tsp instant yeast

1/2 tsp sugar

1/4 cup (63ml) + 1/4 cup (63ml) warm water, divided

1 tbsp olive oil

2 cups plain flour, or 1 cup plain + 1 cup spelt flours

1/4 tsp salt

To top -

Tomato paste, approximately 1 tbsp per pizza

Nutritional yeast, approximately 1 tsp per pizza

Kale leaves, approximately 1/2 cup per pizza

Red or yellow pepper, sliced, approximately 1/4 pepper per pizza

Cherry tomatoes, sliced, approximately 4 tomatoes per pizza

Tinned pineapple pieces, approximately 8 pieces per pizza

Mint leaves, approximately 6 leaves per pizza

Tahini, approximately 1 tsp per pizza

Sriracha, to taste

Method

For the base -

Combine the yeast, sugar and 1/4 cup warm water in a cup or small jug and set aside for 15 or so minutes. The mix will froth up.

After the yeast has stood, add the oil to the yeast mixture. Place the flour and salt in a large mixing bowl and pour the yeast mix over the top, along with the additional 1/4 cup warm water. Stir with a wooden spoon and then knead the mix together using your hands. Add a tablespoon or so more of water if needed, to achieve a thick dough-like consistency. 

Cover the dough, in your mixing bowl, with a tea towel and set somewhere warm to rise for approximately 45 minutes (it will cope if you cut this to 30 minutes, but 45 minutes is better).

While the dough is rising, heat your oven to 160'C and prepare baking trays (you made need to cook your pizzas in batches of two, depending on the size of your oven).

When the dough has risen, punch it down and knead for a minute or so. Divide into four balls. Roll each out (I roll mine on non-stick baking paper sprayed with oil) to 1-2 cm thickness.

To top -

Spread each pizza base with tomato paste and sprinkle over the nutritional yeast. Add the kale leaves, then the pepper, tomato and pineapple, then the mint leaves. Drizzle over the tahini and srirarcha.

Bake for approximately 12 minutes, or until the base is golden and firm.

Submitted to Healthy Vegan Fridays.

What are your favourite pizza toppings?

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