Tuesday, April 24, 2018

Satay sriracha vegan pizza

Homemade pizza remains on our weekly meal plan and most of the time I use a standard mix of toppings: tomato paste, oregano, nutritional yeast, spinach, peppers, tomatoes and pineapple. If we have mushrooms I add some of those too.

Last week, I mixed things up a bit and swapped the tomato paste for peanut butter and the oregano for coriander. Sriracha provided a bonus topping. Using the term 'satay' is a bit generous but I thought 'peanut butter sriracha' might put people off as a title! That would have been a shame, because this flavour mix was delicious and a nice change from a tomato base.

I honoured my usual toppings with spinach, pepper, tomatoes and pineapple. As we had portobello mushrooms I grilled a couple separately and served them as a side to the pizza. However, you could mix up the vegetables to suit what you have to hand. I do recommend the pineapple though!

If you aren't a fan of too much spice you could use sweet chilli sauce instead of sriracha here - or any chilli sauce of choice if sriracha isn't to hand.

Satay sriracha pizza
A vegan pizza with a kick
Makes 4 small pizzas

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

Author: Bite-sized thoughts

For the base (makes 4 small 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
Pinch salt

To top -
Peanut butter, approximately 1 tbsp per pizza (I use 100% peanut versions)
Nutritional yeast, approximately 1 tsp per pizza
Fresh coriander, chopped, approximately 2 tbsp chopped per pizza
Baby spinach leaves, approximately 1/2 cup per pizza
Red or yellow bell pepper, sliced, approximately 1/4 pepper per pizza
Cherry tomatoes, sliced, approximately 4 tomatoes per pizza
Tinned pineapple pieces, approximately 8 pieces per pizza
Sriracha, to taste

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 15 minutes or so, 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.

When ready, 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).

Knead the risen dough for a minute or so. Divide into four balls and roll each one out on non-stick paper to 1-2cm thickness. 

To top -
Spread each pizza base with peanut butter and a drizzle of sriracha. Sprinkle over the nutritional yeast and coriander. Add the spinach leaves, then the pepper, tomato and pineapple. Drizzle over more srirarcha as desired..

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

What are your favourite pizza toppings?


  1. What a genius idea, peanut butter savoury pizzas! Thanks for sharing, I’m sure my smalls would LOVE this combination!

    1. Glad to help! It was your pizza base that led to this meal staple many years ago so I'm forever indebted to you from a pizza perspective ;)

  2. I honestly thought that portobello was fake vegan fish fillet as it resembles something I saw at a Vegan shop recently. Peanut Butter savoury pizzas sound good to me and I can see it working. When I worked in the vegetarian cafe, one of the pasta salads I would make was chilli and peanut butter sauce to coat penne pasta and it was delicious. I want a slice of your pizza and I love sriracha - a win win!

    1. How funny - they must have been impressive fake fish fillets!

      I like the idea of your chilli peanut butter pasta too. I'll have to try that!

  3. I love the idea of satay with pineapple on it - but then again I love pineapple on lots of pizzas and am always happy to have some for a pizza. We make pizza a lot and I often want to experiment a bit more so this sounds like a nice change (albeit not likely to happen here due to peanut allergies)

    1. I think pineapple goes well with most pizzas too :-)

      Almond butter or tahini? Not as cheap as PB but I think they'd be equally tasty.

  4. I am a bit of a ham and pineapple girl. This pizza sounds and looks delicious.

  5. I tried a satay vegan pizza at a pizza place recently, and I can heartily recommend it. There was lots of sriracha on that one too! I love the idea of making it at home too. I'm impressed you made the base too!

    1. Obviously satay sriracha is on trend! Making the base is surprisingly easy so long as you have the time to play with...some weeks I do think about skipping it but having done it for years, I'd find it hard to pay out for bases now.


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