MAKE-YOUR-OWN PIZZAS: vegetarian/vegan with carnivore option, easy, part make-ahead

Make your own pizzas:

Make ahead Stupendous Home-made Pizza Dough &  Simple Tomato Pizza Base

To mark Vegetarian week, three easy, tasty vegetarian TOPPINGS: veggie sausage & grape, mushroom & potato pesto (recipes below)

1.  SAUSAGE, ONION & GRAPE  

Adapted from Jaimie Oliver; fascinating but fantastic combo of ingredients for a  sensational pizza 

Ingred: 

   2/3 recipe Stupendous Pizza Dough (the other third will be used for mushroom pizza - below - cover it with clean tea towel)

   4 cooked vegetarian sausages (Carnivores: substitute Wild Boar or Toulouse)

   1 good-sized med red onion, finely sliced (yellow onions will do)

   small sprig fresh rosemary or pinch of dried

   2 tbsp olive oil

   handful fresh or frozen grapes, halved if big

   125gm mozzarella 

Method:

1. Preheat oven in 180C350F oven; take pizza dough out of the fridge
2. Bake sausages 20 mins till golden; remove
3. Turn up oven to to 260C, 550F.  Place a large baking tray or pizza stone in the lower third of the oven at least 30 minutes before baking. 
4. Slice sausages in generous bite-sized coins; set aside
5. Once dough is at room temperature, turn out on lightly oiled surface; cover with kitchen towel; rest 10 mins
6. Either place a large sheet of baking parchment onto a dry surface OR use a low-sided pan from which you can easily slide the pizza onto the hot oven  tray/pizza stone.  
7. Place dough on parchment/pan.  Roughly dust with flour, roll out 1/2inch/1cm thick into a rough oval about 7x12 inches, building up the edges a little .  
8. Coo k onions in oil over medium heat until soft and melting - abut 20 mins
9. Spoon grapes into pan then add sausages, stirring well 
10. Spread 2-3 tablespoons Tomato Base over pizza base, leaving edges free
11. Spread sausage/onion/grape mix over pizza base; tear over mozzarella
12. THE FOLLOWING STEP MUST BE DONE BY A COMPETENT ADULT:  Carefully remove hot pizza pan/tray from oven. (1)  If using the parchment paper method, very carefully lift the sides of the paper supporting the pizza and holding a hand underneath, center it on the hot pizza stone/tray.  OR (2) slide it and pizza from your prep tray onto the hot pizza stone/tray
13.  Return pizza stone/tray to the bottom third of the oven.   Turn down heat to 240C
14. Cook 10 to 12 mins; cheese should be melted & the filling hot 

Tips: 67 used Linda McCartney's Rosemary Sausages and didn't bother adding rosemary

   

2.  MUSHROOM 

Fabulously delicious and so frugal 

Ingreds:

  1/3 recipe Stupendous Pizza Dough 

   1.5 - 2 tablespoons Tomato Base

   200gm/7oz mushrooms in 1cm slices

   about 3 generous handfuls reduced fat or regular cheddar, coarsely grated

   generous pinch mixed thyme

   salt & pepper

   (optional: garlic oil)

Method:

1. Preheat oven to 260C, 550F
2. Turn onto a lightly oiled surface;  roughly dust with flour; roll out 1/2inch/1cm thick into a rough circle.  Fit into a circular pan, ridged if possible, 8-10nches/25cm, building up the edges
3. Spread generous layer of tomato spread over base 
4. Scatter over generous layer of cheddar right up to edges
5. Layer overlapping mushroom slices in concentric circles on top; sprinkle over thyme, salt & pepper 
6. Bake at 240C 10 mins
7. If you like, brush edges with garlic oil

3.  POTATO, GOAT CHEESE & PESTO. 15-minute PIZZA

67 loves a good chip butty and this Italian version is an excellent substitute.  It is not suitable for anyone with salt issues. 

Ingreds:

   1 recipe 15-min pizza dough (See Stupendous Pizza Dough)

   1-2 med potatoes, in 1/2in/1cm slices, cooked in boiling water 5-7 mins till almost done,  drained, dried and separated

   50-100 gms soft goat cheese (for the frugal: mild cheddar)

   1-2 tbsp pesto

Garnish: garlic olive or other veg oil 

Method:  

1.   Preheat oven to 260C, 550F
2.   Roll or press out pizza dough to a scant one-inch/2cm, folding over edges to make a definite rim 
3.   Spread pesto evenly over base to the rim 
4.   Crumble over or place goat cheese on top 
5.   Cover with a layer of potatoes; season with pepper and a little salt
6.   Turn down oven to 240C/500F 10 mins
7.   Bake 10-12 mins on the bottom shelf
8.   If you like, brush edges generously with garlic oil

Comments:

• 'The bases were truly fantastic, much better than I've had at any upmarket UK pizzeria.  So cheap and easy to make, they're going on my menu!' Retired writer 
• 'Wonderful! (And I lived in Italy for awhile.)  I loved the mushroom pizza.' 86-year-old retired priest
• 'I loved the Sausage, Onion & Grape but thought the onions were peppers and didn't realise I was eating grapes.  The Potato Pizza was like a Chip Sandwich and I liked it just as much.'  Priest's assistant

Tips:

• Freeze leftover pizza by wrapping well in greaseproof paper and storing in air tight freezer bag.  Defrost and reheat in 160C/320 oven 20 mins at bottom of oven
• Any of these fillings can be used to make a single large pizza for the entire yeasted Stupendous pizza dough as long as the ingredients are scaled up accordingly.  

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These recipes have  been developed by  B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.