VEGAN MUSHROOM LOVERS PIZZA

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VEGAN MUSHROOM LOVERS PIZZA

By @leeksnbeets
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Even before becoming plantbased I was never big on meat or seafood lovers pizzas. Mushrooms on the other hand have always held a special place in my heart and I think they just don't get enough appreciation. The different texture and flavors of mushrooms on this pizza made it such a fun culinary experience, specially combined with my crispy homemade crust and a sauce made using tomatoes and basil from my garden. What's your favorite underrated pizza topping? Happy Friday! ✨
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ON MY PIZZA 👉🏻 Homemade tomato basil sauce, kumato tomatoes, chive flowers, portobello mushrooms, shiitake mushrooms, baby bella mushrooms, white beech mushrooms and radish sprouts.
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❇️ FOR THE PIZZA DOUGH ⤵️
🔹1¾ cups flour
🔹½ cup lukewarm water
🔹1 tbsp olive oil
🔹1 tbsp cane sugar
🔹2½ tsp dry active yeast
🔹½ tsp dried rosemary (optional)
🔹1 tsp salt
🔹1 tsp corn meal
❇️ METHOD ⤵️
🔹In a bowl whisk together the water, sugar and yeast until well incorporated. Let sit for 5-10 mins until a foamy layer has formed on top indicating the yeast is active.
🔹Add the flour, olive oil, rosemary and salt. Knead together until you have a moist and elastic dough, ~5-10 mins.
🔹Cover the dough with a damp towel and let sit in a warm, dark spot until doubled in size, ~30-45 mins.
🔹Preheat over to 450°F and dust a pizza pan with cornmeal. Transfer your dough to the pan and flatten evenly. Let dough rest 5-10 mins.
🔹Add your toppings of choice and dust the crust of the pizza with more cornmeal for maximum crispiness.
🔹Stick the pizza in the oven and bake for 10-11 mins or until crust is nice and golden. Enjoy!

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