Delicious, fluffy vegan pizza with grilled eggplant and arugula. A dream flavor combination and great alternative for a successful pizza evening with friends and family.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Walking time 1 hourhour
Total Time 1 hourhour35 minutesminutes
Servings 2Servings
Calories 730kcal
Ingredients
FOR THE DOUGH:
170mllukewarm water
2gfresh yeastor 1/10 of a package of fresh yeast, I use a gram scale, alternatively ½ package of dry yeast.
FOR THE DOUGH put lukewarm water and yeast in a bowl and stir with a whisk or your hands until the yeast has dissolved. Gradually add olive oil and flour and knead with your hands until smooth. Cover and let rise a warm (not hot!) Place without drafts for an hour.
170 ml lukewarm water, 2 g fresh yeast, 1 tbspn Olive oil, 1 tbspn Salt, 250 g Flour
NOTE: Yeast bacteria do not like it too hot or too cold. Always choose a medium, warm temperature for rising the dough.
While the yeast dough is rising, heat a grill pan, add oil and sear or grill the eggplant slices on both sides. Once slices are nicely browned, cover pan. In this way, the slices stew even further and become nice and juicy and soft. Set aside.
1 Piece Eggplant, 2 tbspn Frying oil or other high heat oil
After the rising time, transfer the dough to a floured work surface and knead well again with your hands. The dough should have a smooth, firm consistency. Divide into two equal portions. Place on a surface and roll out two pizza crusts with your hands or a dough roller. If necessary, a little extra flour is needed here.
Now preheat oven to 200 degrees convection or pizza level.
Spread tomato sauce on pizza crusts and sprinkle with plenty of vegan cheese.
200 g Tomato sauce of choice, 150 g vegan pizza cheese of your choice
Place in the oven and bake for 15-17 minutes, until the edges are really nice and crispy browned.
Cover with the grilled eggplant slices and top with plenty of fresh arugula. enjoy! Best fresh.
2 Cups fresh arugula
Pre-baked pizza crusts can be frozen without toppings for 1-2 months.