Finding some fresh rucolla at the farmers market suddenly triggered my craving for a vegan fresh pizza. Nothing more simple, with the delicious little new onions and the small very ripe tomatoes I had already. Making pizza dough for the crust is really simple, and with the warm weather the rising time and proving time are really short. This time I almost didn’t let if proof and the crust was thin and crusty, delicious.
Pizza dough
– 170g of flour
– 6g of fresh yeast
– 80g of water
– 15g of olive oil
– 5g of salt
– 1tbs of sugar
As for any regular dough, mix all the ingredients and knead until smooth. Let rise for 1h in a warm place. Work the dough on a flat surface and roll it to the size and shape you want.
Now you can top it with whatever you want and preheat the oven at 200deg. For the topping I used small tomatoes halves and small new onion first, with a few drops of olive oil. I baked for 15min. Then rose the temperature to 230deg and baked an other 5-8min. Stopped the oven, add the washed rucolla and keep 2min in the hot oven before serving.
Have a beautiful weekend
