Chilli Vegetable Pizza

LottieLovesFood

Vegan chilli vegetable pizza

Fancy healthy pizza? This chilli vegetable pizza feels like an indulgent treat but is more wholesome than your typical fast food.

On a chilli heat scale of 1-5, chipotles are a 4 as they’re both smokey and hot, whereas anchos are a 1, adding a sweet, fruity flavour.

Throw a pizza party and impress your friends with your cooking skills, or snuggle up on the sofa with your loved one and enjoy it all to yourselves!

Makes 2 individual 8″ pizzas

Prep time: 8-24 hours to prepare the dough

Cooking time: 25 minutes

Ingredients

  1. 125g ’00’ flour
  2. 125g strong wholemeal flour
  3. 1/2 tsp dried active yeast
  4. 4g dried chipotle mora chilli very finely diced
  5. 5g Himalayan pink salt (or table salt)
  6. 150ml warm water
  7. 12 cherry tomatoes
  8. 1/2 red onion
  9. 1 large clove garlic
  10. 7g ancho poblano chilli soaked with seeds
  11. 1/2 cup water
  12. 2 tblsps balsamic vinegar

Method

Add all of the flours, yeast, salt and chipotle mora to the food processor with the dough blade and turn on.

Pour the water in a steady trickle until you’ve used it all and the dough becomes a ball.

Take the dough out of the processor, lightly flour your surface and set the timer for 10 mins. Knead and stretch the dough the whole time – if your arms start to ache, just imagine the amazing workout you’re giving them without stepping inside a gym!

Once the timer goes off, shape into a ball, put into a deep bowl that’s had a light sprinkling of flour on the bottom, cover with cling film and leave to rest at room temperature for 10 minutes.

Once rested, take it out of the bowl and knead again for 10 seconds – this helps to develop the flavour and the gluten.

Divide into 2 equally sized, smooth balls of dough and put into a deep baking dish, lightly sprinkled with flour. Make sure the dish is big enough for them to spread up to twice their size because as the gluten relaxes, they will spread to some degree.

Leave to rest at room temperature overnight, or if you’re in a massive hurry, at least eight hours! The resting time for the dough is ideally 24 hours, but 48 hours is the maximum.

Put the normal blade back into your food processor and add in the tomatoes, onion, garlic and ancho poblano, pulse for 10-20 seconds to break them up into small chunks, and pour into your frying pan.

Add the water, balsamic and simmer on a medium heat for 12-15 mins to let the flavours intensify while stirring occasionally. It’s ready when the excess liquid has been absorbed but it’s still moist; don’t let it dry out and stick to the pan.

Turn the oven on to the highest setting to heat up your pizza stone if you have one, otherwise 220c if you’re using a pizza tray.

Lightly flour your surface, roll out the dough, add sauce and your favourite tasty toppings. Put into the oven for approx 8 mins on the pizza stone.

Did you like this dish? Explore more of our vegan pizza recipes!

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