At The Vegan Butcher’s Choice we use to say “Animals belong in the wild as salami belongs to pizza”. Jokes aside, let’s be real for a second: who does not love pizza?
We highly recommend to make your own dough by following our instructions: it is easy and definitely tastier! However, if you are in a rush and wanna eat pizza RIGHT NOW (we got you, believe us…) any vegan pizza base available in stores will do!
As a topping you can use our ‘I Heart Salami‘ and ‘Melty mozza’!
I Heart Salami Pizza
For the base:
- 250 g flour (the kind you prefer)
- 1 tbsp olive oil
- 1/2 tsp Salt
- yeast (read instructions on the package for quantity)
- 150 ml water (approximately)
For the topping:
- 130 g Vegan Butcher’s ‘I Heart Salami’ (equivalent to 1 packet)
- 1 cup tomato sauce
- 1/2 cup cherry tomatoes
- rocket (rucola) (a handful)
- 10-12 black olives
- 1 tbsp olive oil
- Optional: Any vegan cheese, like our ‘Melty mozza’
Make the dough 4 to 2 hours in advance. The longer the wait the more the dough will grow and the better your crust will be! Put the flour in a large bowl and add the yeast to it (if you use yeast cubes, just crumble it).
Start adding the water – which should be at room temperature – little by little. When half of the water has been added, add the salt, knead well and add the remaining water. Once it looks homogeneous, add the olive oil and keep kneading, moving to a clean, flat surface. Let the dough rest for 10 minutes, then re-work it for a couple of minutes, make a ball, place it in a large bowl and cover with some plastic film.
In approximately 3 hours, the ball should have double its volume. If you do not use immediately, put in the fridge, still covered with plastic film. If you use it straight away, jump to the next step!
Roll out the dough over a large piece of parchment paper until it is approximately ½ cm or less.
With a silicone spatula, spread the tomato sauce all over, making sure to leave a bit of clean board around (this will be your crust). Then add, in the following order: the cherry tomatoes cut in half, the I Heart Salami, the vegan cheese, such as White Cheddar (optional), the black olives cut in half, 1 T of olive oil (drizzled all over) and the rocket.
‘I Heart Salami Pizza’ is ready for the oven! Cook at 250° for 15 minutes. However, have a look at your pizza every 5 minutes as temperature and timing vary depending to the oven.
Mmmmmh, we can smell it from here!