Veggie Flatbread Pizza
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- For the base
- 3 ½ cups water
- 1.333 cups Polenta
- 2 Tbsps olive oil
- 1 tsp salt
- freshly ground Black pepper
- For the topping
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 cups canned Tomatoes
- 1 tsp sugar
- salt
- freshly ground Black pepper
- ⅔ cup vegan cheese (chopped)
- ½ cup Pine nuts
- ½ cup raisins
- ¼ cup extra virgin olive oil
- peppers
- To garnish
- Arugula
Preparation steps
1.
For the base: line a large baking tray with non-stick baking paper.
2.
Heat the water to a boil in a large pan. Add the salt.
3.
Slowly add the polenta and stir. Reduce the heat, and continue stirring for about 5 minutes, until thickened.
4.
Pour in the oil and stir to incorporate. Add the black pepper to taste. Stir to combine.
5.
Spread the polenta evenly into a round on the baking tray. Cover and chill for about 1 hour until set.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6.
7.
Bake for about 25 minutes, until slightly crisp on top.
8.
For the topping heat the oil in a shallow pan and gently cook the onion for a few minutes until softened. Add the garlic and cook for 1 minute.
9.
Add the chopped tomatoes, sugar, salt and pepper to taste. Bring to a simmer and cook for 4-5 minutes until thickened. Remove from the heat and set aside.
10.
Drizzle the tomato mixture on the pizza base. Sprinkle with the cheese, pine nuts and raisins and drizzle with extra-virgin olive oil.
11.
Bake for 8-10 minutes until the cheese is bubbling and the crust is golden brown. Remove from the oven and garnish with rocket.
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