Deliciously crispy Italian vegan pizza with lovely tomato sauce and delicious homemade ricotta. Refined with green asparagus, peas and fruity cherry tomatoes. Makes a perfect healthy vegan lunch or dinner. Bella vegana Italia!
FOR THE PIZZA DOUGH put all the ingredients in order in a high-powered blender and process with the dough program until smooth. Alternatively, put everything in a bowl and process by hand or food processor (with kneading shake to a smooth dough. The dough should be neither too runny nor too dry and should come away from the edge of the bowl. Cover and let rise at room temperature for 30 minutes (minimally up to an hour.) NOTE: The dough does not like cold air, drafts or direct sunlight.
170 ml lukewarm water, ½ Packet dry yeast, 7,5 g Raw cane sugar, ½ tbspn Salt, 250 g fine spelt flour
Blanch or pre-grill asparagus and (optional peas) ...see above in text!
In the meantime TOMATE SAUCE prepare. To do this, place everything in a blender and blend to a smooth sauce. Set aside.
15 g Tomato paste, ½ tbspn Salt, 1 tbspn Basil, 240 g peeled and diced tomatoes
Preheat the oven to 190 degrees (pizza level or intensive heat) and line a baking tray with baking paper.
Remove pizza dough from bowl after rising time and knead on a floured work surface for 1-2 minutes. Roll out with a pastry roller to a round dough and spread on the baking paper. The dough should approximately fill the baking tray.
Spread tomato sauce evenly with a spoon. Decorate with asparagus, peas and cherry tomatoes as desired. Place in oven and bake for about 20-25 minutes, until edges are golden brown. Remove from oven, finish with ricotta, parmesan and basil, portion and enjoy!
30 g vegan ricotta, 250 g green asparagus, 150 g Peas, 75 g Cherry tomatoes, Fresh basil, Vegan ricotta to taste, Vegan Parmesan cheese to taste, Pizza seasoning
Keeps up to 2 days covered in the refrigerator, but best fresh!