- 550 g flour
- 1 tsp salt
- 1 tsp sugar
- 11 g dry yeast
- 300-350 ml (or as needed) warm water (42 C)
- 2 tbsp olive oil
- olive oil for brushing the mini pizzas lightly
- tomato-based pizza sauce
- vegan green pesto
- marinated beetroot slices (see recipe below)
- fresh cherry tomatoes
- half dried or dried cherry tomatoes
- kalamata olives
- vegan shredded cheese
- vegan feta
- pine seeds
- fresh basil
- 1 medium beetroot (about 150 g)
- 2 tbsp tamari or soy sauce
- 1 tbsp Extra virgin olive oil
- 1/2 tbsp lemon juice
- ½ tsp maple syrup
- ½ tsp dried thyme
- 1/4 tsp paprika
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp salt
- ~1/8 tsp cayenne powder or other similar hot spice
Quick vegan mini pizzas. When you don’t want to wait too long for the dough to be ready and you want pizza the same day, this is a simple recipe for you!
Prepare the beetroot and the marinade first. With a sharp knife or mandolin slice the beetroot into thin slices. Mix all the marinade ingredients together. Taste and add spices like smoked paprika or cayenne if you want the sauce spicier. Place the beetroots in a container in the marinade so that each slice is covered. Let the beetroot marinate while you prepare the pizza dough, at least 60 minutes.
Assemble the Ankarsrum Assistent with a bowl, dough roller and dough knife.
Start the assistent on low speed while you slowly add the warm water.
Add the flour, salt, sugar and dry yeast to the bowl while kneading on low speed with the dough roller. If the dough feels too dry, add more water little by little and knead until the dough becomes smooth, about 3 minutes. Also add 2 tbsp olive oil while kneading the dough.
When the dough is smooth and easily releases from the bowl, cover the bowl and let rise for about 60 minutes.
Place the Ankarsrum Baking Steel in the upper racks of the oven and preheat your oven on maximum heat with the grill function switched on. The Ankarsrum Baking Steel should be preheated for at least 60 minutes.
When the dough is ready place it on a floured baking surface, turn it once and divide into 10-12 equal parts. Press the dough ball with your fingertips flattening the dough into a mini pizza shape.
When all the mini pizza doughs are ready, you can lightly brush them with olive oil and start choosing the toppings.
A suggestion for the beetroot pizza: tomato sauce, half dried cherry tomatoes, vegan shredded cheese, beetroot slices and a little bit of the beetroot marinade. When the pizza is baked, you can add crumbled vegan feta, pine seeds and fresh basil.
A suggestion for the triple tomato pizza: tomato sauce, vegan green pesto, half dried cherry tomatoes, vegan shredded cheese and fresh halved cherry tomatoes. When the pizza is baked, you can add pine seeds and fresh basil
When the oven has preheated for at least 60 minutes, flour the surface of the Ankarsrum birch paddle and slide a pizza on the paddle. Make sure the pizza slides easily and slide it gently onto the hot baking steel. Bake the pizzas in the oven 1-3 at a time for 2-3 minutes. Keep an eye on the pizzas so they won’t burn.
When the pizzas are ready, add vegan crumbled feta, pine seeds and fresh basil on top. Enjoy!