(VEGAN/VEGETARIAN RECIPES) In honor of Pi day, why not celebrate with this delicious pizza pie? Pizza is one of those dishes that’s universally loved. It comes in so many varieties, and several cultures around the world tend to exclude the cheese, which works out nicely for vegans.
In Italy, a basic pizza with tomato sauce, garlic, and olive oil is known as pizza marinara. My version of this classic has added vegetables and is prepared pan style. So why not serve up a saucy slice with a side salad tonight!? — Global Animal
Yield: 4 servings
1 1/2 tsps Active Dry Yeast
1 cup Warm Water, divided in half
2 cups Bread Flour
1/4 tsp Sea Salt
1 tbsp Olive Oil
1/4 cup Kalamata Olives
1 8 oz can Tomato Sauce
1/4 tsp Basil
1/4 tsp Oregano
1 chopped Garlic Clove or 1/4 tsp Garlic Powder
1/8 tsp Sea Salt
Dissolve the yeast in 1/2 cup of warm water and set aside for five minutes until frothy. In a medium bowl, combine the bread flour and salt. Add in the olive oil, the other half of the water, and the yeast mixture. Stir until you have a sticky dough. Put the dough on a clean surface with some extra flour sprinkled over it. Knead the dough for about 10 minutes. Make sure to pick up the dough and throw it down hard to help develop the gluten. Spread oil around a large bowl and then place the dough in it and cover with a cloth. Let it rise for one hour.
Meanwhile, slice the eggplant and zucchini lengthwise and then saute in a pan with olive oil until softened. Stir together the tomato sauce, basil, oregano, and garlic in a small bowl. Oil a 9 inch square or round pan and preheat the oven to 500 degrees.
Once the dough has risen, spread it out in the oiled pan, making sure the dough rises at the edges. Add the tomato sauce on top and then layer on the slices of zucchini and eggplant on top along with the kalamata olives.
Bake for 15 minutes.