(I don't need chicken on my) Barbecue Pizza!
Nope, I don't! I don't need any fake meat. Not here! It's alright every once in a while, but as a vegan, I really do appreciate my veggies! I try to stay away from the fake stuff and eat just the natural yummies. They're better for you!
Anyway, this is my favorite new pizza to eat. The barbecue sauce crisps the crust with the most delicious, tangy char. The avocados, tomatoes, and onions add a contrast to the sweet of the barbecue sauce, and the garlic flavors the whole thing.
It is GOOD.
Anyway, this is my favorite new pizza to eat. The barbecue sauce crisps the crust with the most delicious, tangy char. The avocados, tomatoes, and onions add a contrast to the sweet of the barbecue sauce, and the garlic flavors the whole thing.
It is GOOD.
And its makes AWESOME cold-from-the-fridge breakfast the next day.
Crust Ingredients:
1 sachet active dry yeast
1 teaspoon turbinado sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Crust Directions:
Preheat oven to 450 degrees.
In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture.
Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes.
Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes.
Using your hands, stretch dough into the shape of the pan. Be careful doing this, pulling gently at the sides until the dough stretches out. Don't rush it, you don't want any massive holes for your toppings to fall through!
Turn dough out onto a lightly floured pizza stone or baking sheet and bake for about 8 minutes, until crust edges JUST start to harden and golden.
If you prefer a thinner crust pizza, split the dough in half and make two smaller, thinner pizzas!
1 sachet active dry yeast
1 teaspoon turbinado sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Crust Directions:
Preheat oven to 450 degrees.
In a medium mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a separate bowl combine flour and salt.Once yeast and sugar mixture looks creamy, beat until smooth. Let rest for 5 minutes then add dry ingredients and oil to yeast mixture.
Using a wooden spoon or whisk, stir all the ingredients together until just combined, about 2 minutes.
Then using either a bread hook attachment or your hands, knead and stretch dough until dough is elastic-y but softened, about 5-8 minutes.
Using your hands, stretch dough into the shape of the pan. Be careful doing this, pulling gently at the sides until the dough stretches out. Don't rush it, you don't want any massive holes for your toppings to fall through!
Turn dough out onto a lightly floured pizza stone or baking sheet and bake for about 8 minutes, until crust edges JUST start to harden and golden.
If you prefer a thinner crust pizza, split the dough in half and make two smaller, thinner pizzas!
Once the crust is made, top with (in this order):
vegan barbecue sauce (this is our favorite)
spinach
tomatoes
onions (caramelized are yummiest)
garlic (diced or pressed)
avocado slices
Spread toppings and bake in preheated oven for 20-25 minutes, or until golden brown. Let pizza cool for 5 minutes, then cut into 8 slices and enjoy!
vegan barbecue sauce (this is our favorite)
spinach
tomatoes
onions (caramelized are yummiest)
garlic (diced or pressed)
avocado slices
Spread toppings and bake in preheated oven for 20-25 minutes, or until golden brown. Let pizza cool for 5 minutes, then cut into 8 slices and enjoy!
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