Vegan Pizza from the Pan
Pizza without an oven? It sounds wild at first, but it's really ingenious and super tasty! This pan pizza is not only a great solution if the oven goes on strike but also perfect for anyone who only needs a small portion and doesn't want to fire up the oven. There's no preheating or need to clean the baking tray – just roll out the dough, put it in the pan, and off you go!
The principle is simple: fry the dough in the pan on both sides, giving it a nice crust on the outside and keeping it fluffy. It's important that you brush a coated or cast-iron pan with a little olive oil beforehand and use a suitable lid. Why is the lid so important? So, that the heat builds up, the vegan cheese melts better and the base becomes really crispy. This turns your pan into a small pizza oven in no time at all – brilliant, isn't it?
You can get creative with the toppings: How about our hot dog pizza, our fresh spring pizza, a version with grilled vegetables or a pizza bianca? Be creative! The dough can also be modified: Wholemeal or spelt flour are great alternatives - but add a little more water to the wholemeal flour as it binds more liquid. Instead of fresh yeast, the recipe also works with dry yeast, although you will only need around 7 grams.
You can also decide whether you would prefer to make one large pizza or several small mini pizzas – both work wonderfully. If you're in a hurry, you can also simply use ready-made pizza dough.
Vegan Pizza from the Pan
Ingredients
For the dough:
- 15 g (0.5 oz) fresh yeast
- 360 ml (1.5 cups) lukewarm water
- 1 tsp sugar
- 500 g (4 cups) wheat flour (type 550) or spelt flour (type 630)
- 100 g (0.75 cup) whole wheat flour
- 2 tsp salt
- 3 tbsp olive oil
For the topping:
- 300 g (1.25 cups) sieved tomatoes
- 2 garlic cloves
- 1 tsp dried oregano
- 1 red onion
- 200 g (1 cup) canned corn
- 200 g (1 cup) mixed cherry tomatoes
- 250 g (4 cups) rocket
- 200 g (1.75 cups) vegan shredded cheese
- olive oil
- salt
- pepper
Instructions
Add the fresh yeast to a large bowl. Pour in the lukewarm water and sugar, then wait for approximately 10 minutes until the yeast starts forming bubbles on the surface. Add the wheat flour, whole wheat flour, salt, and olive oil. Stir with a wooden spoon until a dough forms and all ingredients are well combined.
Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for approximately 1 hour or until it has doubled.
Tipp: If you want to prepare the dough in the morning, you can let it rise in the fridge until the evening.
For the sauce, add the sieved tomatoes to a small bowl. Press the garlic cloves and mix them into the tomatoes and dried oregano. Season with salt and pepper.
Cut the red onion into thin half rings, drain the corn, halve the cherry tomatoes, and wash the arugula. Mix the shredded vegan cheese with a little olive oil and water in a small bowl.
Once the dough has risen, divide it into 6–8 portions and shape them into balls. Roll each ball into a flat round.
Heat a large pan over low heat (level 3–4) with a little olive oil. Use a brush to coat the surface evenly with oil. Depending on the size of your pan, place 1–3 dough rounds into the pan. Cover with a lid and fry for approximately 5 minutes. Flip and fry the other side for another 5 minutes. Press down the dough with a spatula to ensure it browns evenly.
Flip the pizzas again and spread tomato sauce on top. Add vegan cheese, red onion, corn, and halved cherry tomatoes. Cover with a lid and cook for approx. 10 minutes, or until the cheese has melted. Check the bottom occasionally to prevent it from getting too dark. Lower the heat if necessary.
Remove the pizzas from the pan. Sprinkle with salt, pepper, and dried oregano. Top with fresh rocket and serve.
