It’s hard to believe, but I discovered pizza only as a teenager when the “Pizza Rimini” chain popped up in the Country like mushrooms after the rain. One bite and I was hooked by the crunchy crust, melting cheese, and a wonderful, mysterious smell.
Years later, a friend from America revealed the “secret” to me: Oregano! Later on, I found out it grows wild in Israel.
And yet, for some reason, I rarely made pizzas!
Until I received a pizza kit with a pizza stone a few months ago. Since we are in the midst of hot August, which requires light meals, I finally got myself going.
While the stone was heating in the oven, I cut cauliflower into small florets. Next, I cut a carrot into thin slices, sliced vegan chorizo, and I chopped leek. Finally, I dipped everything in a smoky marinade and grated vegan mozzarella-style cheese.
I floured a large wooden board, opened a store-bought Pizza dough, floured it, and turned it over the board.
I mixed a pizza tomato sauce with minced garlic, spread it over the dough, and sprinkled the grated cheese on top.
I slid the pizza over the stone in the oven and baked for about fifteen minutes – until the cheese melted and the crust was golden brown on edge.
I took the Pizza out with a metal board, cut it into four, and served it.
The pizza sauce and the cheese blended perfectly with the “bacon” and “chorizo” ingredients. I was only disappointed that there wasn’t enough for a second round.
Enjoy and let me know how it turned out❣️😋
RECIPEPizza With Bacon And Chorizo Vegan
- 460 gram store-bought chilled rolled pizza dough
- 1 cup pizza tomato sauce
- 1 clove minced garlick
- ½1-1 cup vegan mozzarella style cheese, grated by taste
- 2 units vegan chorizo
- 1 Medium carrot finly sliced, use a mandoline with a 0.04-inch disc (1mm)
- ½ medium red onion, sliced and separated or half a cup chopped leek (white part only)
- ½1-1 cups cauliflower separated into small florets
- 3 Tablespoon soy sauce
- 2 Tablespoon olive oil
- 2 Tablespoon maple syrup
- 1 Tablespoon nutritional yeast flakes
- 1 tsp smoked paprika
- 1 tsp liquid smoke
- ½ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- Put the pizza stone in the oven, on the lowest level, at least an hour and a quarter before baking.
- Heat the oven to 250-270 degrees Celsius (482 – 525 F). The hotter, the better. (in some ovens, the highest temperature is 250 degrees Celsius (482 F)
- Mix soy sauce, olive oil, maple syrup, Nutritional yeast, paprika, liquid smoke, black pepper, onion powder, and garlic powder in a medium bowl.
- Dip the carrot slices, leeks, and cauliflower florets in a bowl, shake to remove excess marinade, and place on a flat plate.
- Transfer the tomato sauce to a bowl, add minced garlic and mix well.
Assembling The Pizza
- Flour a large wooden board or a pizza peel wood.
- Open the pizza dough and flour the top part of the dough well. Then, turn the dough on the floured Pizza Peel Wood so the sheet of paper faces up.
- Important: shake the wooden board back and forth to make sure that the dough slides freely on it; Otherwise – turn the dough back onto the work surface and flour the wooden board and the dough with more flour. Remove the paper.
- Fold the edges of the dough slightly inwards – see picture.
- Spread the tomato sauce on the dough using a ladle or a wide spatula. Feel free to put more or less of the sauce; it's a matter of taste.
- Sprinkle over the grated cheese.
- Arrange the cauliflower florets, carrot slices, and onion or leek on top of the cheese. Add the chorizo slices.
- Open the oven and slide the pizza on the stone.
- Bake for about fifteen minutes – until the cheese melts and bubbles and the edges of the dough brown.
- Take out of the oven with a metal pizza peal, cut into slices, and serve.