My love for pizza has only gotten stronger, and while I can only dream of having another Pick-A-Pizza pie, Shashank & I now prefer making them at home. This way we get to control quality, quantity, taste, price, and for me vegan cheese! And, honestly, after you have made it once or twice, it really doesn't seem daunting anymore. Since we don't like all purpose flour too much, we shopped around for a wholewheat base recipe. Most recipes mention to use wholewheat flour along with some all purpose flour, or the dough becomes impossible to roll. So, eventually we used this recipe, with the idea that we would try a small batch of dough later with only whole wheat flour. Also, I am quite the fan of the stuffed crust, so we decided to give that a try as well. All in all, the pizzas were really good, although the stuffed crust needed a lot more cheese/vegan cheese in our opinion. Also, we've topped the pizza with stuff we like, and can be substituted with anything else, or completely skipped as well.
And yet, the heart craves Pick-A-Pizza goodness.
Vegetable Stuffed Crust Pizza
- 1 Tsp Granulated Sugar
- 1 1/4 cups Warm water (110F)
- 1 pack Active Dry Yeast
- 2 cups Whole Wheat Flour
- 1 1/4 cups All Purpose Flour (Maida)
- 1/4 cup Olive Oil
- 1 tsp Salt
- 1/2 bottle Pizza Sauce (I used Pizza Mazza by Maggie) or Homade Pizza Sauce
- 1 Aubergine/Brinjal (thinly sliced lengthwise)
- 1 Medium Green Capsicum (thinly sliced)
- 10 Babycorn (sliced lengthwise or into little rounds)
- 1 Zucchini (thinly sliced)
- 1/4 cup Sliced Green Olives
- 1/4 cup Sliced Black Olives
- 1/4 cup Salted Crumbled Tofu (to emulate Feta Cheese)
- 4 cups Mixed Vegan Cheese (cheddar and mozzarella) (grated or thinly sliced)
- 1 cup Vegan Mozarella Cheese (grated or crumbled)
- 2 tsp Olive Oil (for greasing pan)
- Mix the sugar into the warm water. Ensure it is not too hot, nor too cold, or the yeast will not react favorably.
- Add the yeast to this mix, and keep for a maximum of 5 minutes. If you keep it for too long, the yeast will be too tired to work on your dough.
- Mix both the flours, and take only 3 cups of this mix in a bowl, and add the yeast solution to it.
- Add the salt and oil to this and knead well, gradually adding the remaining 1/4 cup of mixed flour till the dough is not sticky anymore. Keep kneading the dough till its elastic and smooth. This should take about 10-15 minutes.
- Transfer the dough into a large oiled bowl, turning the dough around to ensure the whole surface of the dough is covered with the oil. Allow this to rise for about an hour, by which time it should have doubled in size.
- After an hour, punch the dough down and knead it for a 2-4 minutes.
- Divide the dough into two portions. Each portion should be enough to make one 12" pizza base. Roll each portion into a circle or shape it into a circle by hand.
- Place the rolled dough onto a lightly greased pizza pan or a baking tray.
- Preheat the oven to 220 C.
- Place some of the grated/crumbled vegan mozzarella cheese around the perimeter of the base, around 1" from the edges and fold the dough over the cheese to form the stuffed crust.
- Spread the sauce over the dough avoiding the crust.
- Evenly place all the vegetables & crumbled tofu over the sauce.
- Finally sprinkle the mixed vegan grated cheese or place the slices over the vegetables.
- Bake for 20-25 minutes at 220 C, until the crust is golden brown.
- Remove from oven and let cool for a few minutes before serving.