It’s pizza night! But instead of trying to find a vegan pizzeria to order in from, this time you’re making your own! Trust us, it’s 1000% more satisfying to make your own pizza the way you want it than to eat something that you might not enjoy or that has a little too much questionable grease on it.

We’re giving you 3 different toppings today that you can replicate or use as a springboard of inspiration for your own. We’ve kept them really simple and easy to put together, but also delicious of course. That way you can spend less time in the kitchen and more time eating these pizzas in front of a good movie.

The best thing is, they have similar ingredients, so you can repurpose your ingredients instead of buying a whole bunch of different things. And if you make a double batch of one of the base sauces, you can use it for a different pizza the next night (hello double pizza night!). Of course, feel free to swap out any ingredients you’d like, or add something if you prefer. Putting toppings on pizza is kind of like painting on a canvas: use it to express yourself, there’s not a lot of ways it can go wrong.

First, we’re including a classic pizza dough recipe. We got this amazing recipe from our good friend Erwin who’s a pizza lover and a master pizza maker. This dough is the starting point for any pizza we make, and it’s the one we use in all 3 pizzas in this blog post. It’s super tasty, has a good rise, and crisps up really well.

The 3 varieties of pizza we have are:

• Onion, Basil, Tomato and Leek

• Fig, Kale and Onion with Sunflower Sauce

• Tomato, Kale, and Sunflower Sauce

We also include recipes for the bases: Tomato Sauce & Sunflower Cheese.

Scroll down for the recipes ↓

Pizza Dough

Makes 1 large pizza

1.5g active dry yeast

162.5ml room temperature water

250g 00 flour

3.5g sea salt

5ml tbsp extra virgin olive oil

1. Place yeast in a small bowl and add 3 tbsp of the water. Whisk and let sit for 3 minutes while you prepare the rest of the ingredients.

2. In a large bowl, sift flour and add salt. Mix to combine, make a hole in the center of the mix and add olive oil and the rest of the water.

3. If kneading by hand, knead the dough until you get a firm ball. Take dough out and place on a flat surface. Continue to knead until soft and smooth. If kneading by machine, use the dough hook and knead for 7 minutes on medium speed, or until soft and smooth.

4. Form a ball with the dough and place in a large clean mixing bowl. Cover bowl with damp towel or plastic wrap and let it sit at room temperature for at least 2 hours or overnight in the fridge.

5. If dough was in fridge, take it out and let sit at room temperature for about 1 hour before you handle it. Preheat oven to 450ºF / 230ºC. Place a large baking sheet or pizza sheet (whatever you’ll use to bake it) in the oven. Take dough out of the bowl and place on a floured surface. Sprinkle a generous amount of flour over it. Start pressing down the dough into a disk with the tips of your fingers, focusing on stretching the edges and leaving it slightly thicker in the center.

6. Start stretching the dough out, either by making outward circular motions with your hands or picking the dough up and turning it (this way, the weight of the dough will stretch itself). You want create a rim about 1cm / 1/2” thick around the edge of the dough. This will be your crust. Keep stretching it out until you get your desired thickness. For crispy crust, stretch it out thinly, for thicker crust, leave it thicker.

7. Take baking sheet or pizza sheet out of the oven (be careful, it’ll be very hot) and carefully transfer pizza dough on to it. Add toppings (see options below). Bake in oven for 7 minutes, or until toasted and golden. You can check your dough by pulling it up from the pan slightly and checking the bottom.

8. Remove from oven and let cool slightly before serving.

   

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Onion, basil, tomato & leek

Base:

1/4 cup tomato sauce (recipe below)

Toppings:

1/4 medium yellow onion, sliced

12 cherry tomatoes, cut into thick rounds

1/2 medium leek, sliced and cooked in olive oil until soft

10-15 fresh basil leaves

Olive oil, to drizzle

Sea salt, to taste

Black pepper, to taste

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Tomato Sauce

Makes 1 1/2 cups | 400ml

1. Place tomatoes in a large bowl and mash with your hands or a potato masher. Add olive oil, salt, and basil. Mix to combine.

1 can (400ml) Italian canned tomatoes

4 tbsp | 40ml extra virgin olive oil

Sea salt, to taste

5 fresh Basil leaves, chopped

Fig, kale & Onion with sunflower cheese

Base:

1/3 cup sunflower cheese sauce (recipe bel0w) as base

Toppings:

5-8 figs, cut irregularly and pan-seared

1/2 cup chopped Kale leaves

1/4 of a medium Onion, sliced

Olive oil, to drizzle

Sea salt, to taste

Black pepper, to taste

Sunflower Cheese

Makes 1 cup | 200g

1/2 cup raw sunflower seeds

2 1/2 cups | 300ml water for cooking

3/4 cup | 150ml water for blending

1 tsp | 5g sea salt, plus more to taste

4 tbsp | 10ml extra-virgin olive oil

1 tbsp | 10ml apple cider vinegar

1. Place sunflower seeds in a high speed blender along with water, lemon juice, and salt.

2. Place sunflower seeds and water in a small pot and cook on medium-high speed for 2 minutes, or until seeds are soft.

3. Drain + rinse sunflower seeds. Place them in a high-speed blender and add remaining water, salt, olive oil, and apple cider vinegar. Blend for 3 minutes on high speed, scraping down the sides of the blender as needed. Adjust seasoning if necessary. Cover and store in fridge for up to 5 days.

 

tomato, kale & sunflower cheese

Base:

1/4 cup Tomato sauce (recipe above)

5 tbsp sunflower cheese (recipe above)

Toppings:

1 cup chopped kale leaves

Olive oil, to drizzle

Sea salt, to taste

Black pepper, to taste

 

    

Did you make any of these recipes? we want to see them! snap a photo and tag us on Instagram @eatogether.co.

 

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