If you like pizza, I like you. You can go anywhere in the world, and you will never have a problem ordering it, because who doesn’t know pizza?!? If you don’t, then please contact me immediately so I can arrange you a date with pizza, or follow the recipe below, if you don’t fancy a date.
My first attempt to make this pizza turned out into a disaster, self inflicted one as well. While carrying it out of the oven into my kitchen table (to take a snap of it, obviously!) it somehow landed on the floor, face down completely. While I was trying to think of every possible swearword in every possible language I know, pizza was creating a beautiful patterns on my kitchen floor and my lovely white wall. I’ve never been happier with having tiles on the kitchen floor!
And I’m not going to lie, despite my pizza being totally ruined, I’ve simply refused to accept the fact that I will not eat any of it at that time…Nope, not at all. I’ve managed to eat a slice, but it was not photogenic at best (me or pizza that is!). So I’ve made it again the following day and the result was much better! Anyway, here is the recipe, and remember that just like with any recipe, you can change it, swap the ingredients to your favorite ones and make it yours!
Pizza made with red bean paste, whole mushrooms and tomatoes.
- 1 can red kidney beans (drained and rinsed)
- 3/4 can chopped tomatoes
- 4 tbsp tomato paste
- 2 tbsp chili paste (optional)
- 350 g tofu
- 2 small beetroots
- 300 g closed cup mushrooms
- 1 Clove garlic
- 1 bunch fresh basil
- 1 bunch fresh parsley
- 1 tsp oregano
- 1 tsp salt
- 2 tbsp nut milk
- 3 cups spelt flour
- 7 g dry yeast (1 sachet)
- 1 cup warm water
- 1 tsp salt
Mix your flour, salt and yeast together and gradually start adding warm water, keep mixing it with your hands until it forms elastic and smooth dough, set aside in a bowl covered with kitchen towel, ideally in a warm place for at least 1- 1,5 hours
Blend together all the filling ingredients except mushrooms, but don't over blend them
You can either, chop your mushrooms into slices or use the whole mushroom cups. If choosing slices, pan fry them slightly and mix them with your filling (without using blender). If using whole cup mushrooms, pan fry them first, on both sides. You will top your pizza up with them before baking it.
Once your dough is ready, turn it out on to a baking parchment paper (same size as your baking tray) and knead again for couple of minutes, then roll in into a circular shape, should be few mm thick
Spread your filling starting from the middle, ensuring you leave few cm between the filling and the edge
If using whole cups of mushrooms, place them on the top of your pizza
Fold the edges of your dough over the filling and use nut milk to cover the edges of your dough
Transfer into baking tray
You can sprinkle it with some oregano or use some extra vegetables to top it up with
Bake in 200 Celsius for about 30 minutes
Calories are an estimate per serving and one pizza can serve up to four people, depending on your appetite.