Supreme Pizza (Dough & Italian Sausage Recipe)

Pizza is juts one of those meals that I am always in the mood for. If you offer me (vegan) pizza, I'm 100% going to take you up on that offer. I recently created a recipe for vegan Italian sausage crumbles and it has changed my at-home pizza game like you wouldn't believe! It is also perfect in pasta and roast vegetable dishes. The dough recipe I use needs to rise in the refrigerator for 18 to 24 hours, so this is a meal you'll want to plan ahead. If you are in a hurry you can use warm water instead of cool water and allow it to rise on the counter at room temp, but it will not be the same flavor. This post doesn't use a cheese recipe, so just use your favorite homemade or store-bought vegan cheese.

For the dough:

1 tsp active dry yeast

1/4 cup warm water

1 cup cold water

1 tsp sea salt

3 cups AP organic flour

In a large bowl combine flour and salt. In a medium bowl sprinkle yeast over warm water, Stir, cover and let it sit for 5 minutes. Pour cool water into water yeast mixture and stir. Pour liquid into flour and knead until a rough dough forms.

*You have two choices here, you can knead the dough by hand for 10 minutes or you can use a stand mixer fitted with a dough hook. I prefer to use my hands because it honestly relaxes me and I feel like it's more of an authentic method, but I understand that kneading for 10 minutes can be a lot on the hands and forearms. Turn dough out onto clean floured surface and kneed for 10 minutes. Once the dough is a smooth ball place in a lightly oiled bowl and tightly cover it using a lid or cling wrap. Place in the fridge for at least 18 hours, but 24 is ideal.

When you're ready to bake your pizza, place a large baking stone in a cold oven and preheat oven to 500F. Let the dough come back to room temp, flatten out on a floured surface, top with desired sauce and toppings and quickly transfer pizza onto the baking stone using a pizza peel. Bake for about 5 minutes, or until crust bubbles and browns. Use broiler setting if need be.

For the Sausage Crumbles:

1 Cup TVP (Textured Vegetable Protein)

1 Cup Hot Water

1 TBSP Rubbed Sage

1 TBSP Light Brown Sugar

1 TBSP Italian Seasoning

1 tsp Fennel Seeds

1/2 tsp Red Chili Flakes (or to taste)

1 tsp Smoked Paprika

1 tsp Liquid Smoke

1/2-1 tsp Black Pepper (or to taste)

Salt to taste

1/2 Cup AP Flour

Re-hydrate TVP in a medium bowl by pouring hot water over it. Set aside until TVP has soaked up all the water.

Stir in spices. Stir in flour and mix until combined. Fry over medium-high heat in a non stick pan, stirring as needed to prevent burning, until golden brown.

For the Veggies:

4 Mushrooms, sliced

1/2 Green Bell Pepper, thinly sliced

1/2 red onion, thinly sliced

1/3 cup sliced black olives

Salt to taste

Saute in a little olive oil over high heat until slightly tender.

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