Wednesday, 1 April 2009
Vegan Hawaiian Pizza
Yes, I know, this is hardly original.... I wasn't going to blog it at all but then remembered why I started this blog - to have an on-line record of things I like to eat, and while this isn't groundbreaking in any way, it was yummy! Think I'll need a new category - 'I can't believe I'm blogging this'!
I would say my favorite vegan pizza's are still just a nice base loaded with veg, preferably oven roasted veg and no faux cheese at all, especially spread with homemade vegan pesto, like my first pizza post . However I wanted to try to recreate what was always my favorite pizza as a child, the bog common ham and pineapple, and see how it fared being veganized. I have recently discovered redwood foods ham style slices, which I think are fab, and of course I've been accustomed to their super melting cheeze for awhile now.
I have to say for someone who hasn't had a ham and pineapple pizza in about, god, 15 years??? It tasted just like I remember and I really, really enjoyed it.
Makes 1 good sized pizza:
112g strong white flour
1/4 tsp salt
1/8 tsp sugar
1/2 tsp active dry yeast (not easy blend)
75ml warm water
1/2 tsp olive oil
ham style slices
super melting mozza cheezly
Dissolve the sugar in the water and sprinkle on the yeast. Allow to get nice and foamy - about 10 minutes. Mix in the olive oil and stir well with a fork then stir into the flour and salt. Knead on a lightly floured surface for about 10 minutes. Place in a warm bowl greased with olive oil, cover with cling film and place in a warm place to rise, about an hour.
Punch down, knead a few times, cover and let rest 15 minutes. Now, roll out, stretching as you go to whatever size you want, thin and bigger or small and thicker - up to you! Top with pizza sauce (I just used some store bought sauce), ham style slices, pineapple and super melting mozza style cheeze (I used about 70g on this pizza).
Bake in a hot 220C oven for about 15 - 20 minutes, until cheeze is golden and melted and the dough is risen and golden at edges.