Winter Vegetable Pizza
Adam Atkins aka @PeddlingPizzas' knock out recipe - giving the best puffed-up pizza crust you can get delivered to your straight to your door.
- Recommended Oven
- Arc XL, Arc, Dome, Roccbox, Tread
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
Ingredients
- Makes
- 1 pizza
Recommended Equipment
-
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Instructions
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This recipe is a winter inspired vegetarian pizza that celebrates the best vegetables around. With a creamy pumpkin base and a colourful topping of aubergines, courgettes, sweet peppers and Fior di Latte Mozzarella, this mouth-watering pizza is finished with the newest vegan recreation of ‘Nduja- a traditional Calabrese delicacy by Sapori d’italia.
Step 1
Open up your dough ball to around 9-10”
Step 2
Add a heaped tbsp of pumpkin cream and spread evenly over the base.
Step 3
Slice 80-100g of Fior Di Latte cheese into strips or small cubes and spread over the pizza.
Step 4
Add the mixed grilled vegetables and use a teaspoon to add a few blobs of the vegan Nduja.
Step 5
Slide the pizza onto peel or scoop it up and give it a final stretch to fill your Gozney peel.
Step 6
Bake in your Gozney oven of choice at 400-450°C/840°F for 60-90 seconds, rotating until cooked evenly on all sides.
Step 7
Once baked, you could also add some optional fresh basil or oregano to finish.
