Make amazing vegan pizzas at home with these tips by chef Julia! ❤️I can’t thank her enough. She is a local vegan hero here in Charlotte where she has been growing a legendary meal delivery company Nourish (), all vegan and gluten-free. I love her food, it is always so flavorful, creative, satisfying and healthy🤤 That’s why I was so excited when she agreed to show us some fine tips about home pizza making. Read on for the dough and chèvre recipes as well as more detailed tips from chef Julia:
No Knead Pizza Dough (or Focaccia!)
———————————————————–
3 1/4 cup bread flour
1 tablespoon fine sea salt
1 package active yeast
1 teaspoon maple syrup
1.5 cup warm water
Combine flour, salt, yeast in a large bowl. Mix maple and water together, add to flour mix, and mix with hands until dough comes together. Cover bowl tightly and let rest on counter for 10 hours (or up to 24) until dough has doubled in size. Dust dough with flour and transfer to floured work surface. Knead 4-6 turns, until dough is elastic. Stretch (or toss) into large pizza crust and transfer to a semolina or cornmeal-coated baking stone or pan. Top pizza as desired, but for best results brush crust liberally with extra virgin olive oil (EVOO) and bake at 450-500f for 16-18mins. If making focaccia, liberally grease a cast iron skillet with olive oil, transfer dough to skillet and let rise an hour. Drizzle liberally with olive oil and bake at 550f for 18-20mins.
–
Cashew White Bean Chevre
——————————————–
1 3/4 cup cashew, soaked
1 1/4 white beans, drained and rinsed
1/4 cup miso
2 teaspoons sea salt
1/2 cup lemon juice
1/4 cup water
2 cloves garlic, roasted
1/4 cup nutritional yeast
1/4 cup extra virgin olive oil
Blend first 7 ingredients in high speed blender until smooth. Add oil and nutritional yeast at the end and blend until incorporated. Transfer to bottles for ease of use.
Pizza Ortolana story
———————————
Chef Julia ate this pizza countless times at a restaurant called Lil Frankies just down the street from her college in NYC. Lil Frankies was the first wood-fired pizza oven in the east village, and boy was that some good pizza! People would line up on the weekends to stuff their faces with burnt, puffy dough. They only had a few vegetarian pies, but the Pizza Ortolana was amazing.
Ortolana means “from the vegetable patch” and has each individual slice of the pie topped with a different vegetable. Zucchini, Eggplant, Mushrooms and Greens ring this pizza, with mozz and chevre and sauce underneath. Frissee or Radicchio would be good to top as well, but Julia loves her arugula with a dash of balsamic and EVOO. Salad on a pizza looks funny but is everything.
