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Deep dish pizza

Deep dish pizza

Ever thought that you could have a pizza with so much topping, it would basically be a pie? For those of you who are more fan of the filling than the crust, look no further! This recipe packs an impressive 23% protein and is extremely filling. Paired with a side of crunchy lettuce and some fresh fruits for dessert, it will make a perfectly balanced meal.
Recipe inspired from Vegan Richa.

  • Ingredients

    • Bean filling
    1. 110g raw kidney beans (220g cooked)
    2. 2 tsp oil (9g)
    3. 50g chopped onion
    4. 60g chopped capsicum
    5. 1 bay leaf
    6. 125g pasta sauce (basil, marinara, grilled veggies, etc.)
    7. 1 tsp Italian herbs
    8. 1 tsp garlic powder
    9. 1/4 tsp salt
    10. 1/8 tsp black pepper

     

    • Tofu thyme ricotta
    1. 380g tofu (I use 180g basil tofu + 200g plain tofu, but you can use just plain tofu)
    2. 3/4 tsp garlic powder
    3. 2 tsp dried thyme
    4. 3/4 tsp Italian herbs
    5. 10g olive oil
    6. 7g apple cider vinegar
    7. 1/2 tsp salt

     

    • Pizza crust
    1. 190g wheat flour
    2. 40g semolina flour
    3. 1-2 tsp instant yeast
    4. 120 mL water at room temperature
    5. 1/2 tsp salt
    6. 2 tsp olive oil (9g)

     

    • Other
    1. 500g pasta sauce
    2. 30g shredded vegan cheese

  • Instructions

    • Bean filling
    1. Soak the kidney beans for > 8h. Drain, and boil in a saucepan until they are tender. Drain and reserve
    2. Heat up the oil in a pan over medium heat and fry the chopped onion and capsicum for a few minutes until they soften.
    3. Add the pasta sauce and herbs, mix, and reduce heat. Let it simmer for a while to let the flavours infuse, stirring regularly. Reserve

     

    • Tofu thyme ricotta
    1. Crumble the tofu in a bowl with your hands
    2. Mix in all other ingredients, and reserve.

     

    • Pizza crust
    1. Dilute the yeast in the water and the brown sugar. Stir, and let it sit for ~ 15 min.
    2. Mix together the flour, semolina and salt in a large bowl.
    3. Add the water + yeast, and olive oil to the bowl and knead thoroughly to get a smooth dough.
    4. Cover the bowl with a clean towel and let it double in size at room temperature (~3h).
    5. Punch the dough down to let the air out, and let it rise again.

     

    • Assembly
    1. Preheat your oven at 200°C.
    2. Brush with olive oil an oven dish large & deep enough to contain all the fillings.
    3. Punch the dough down again to let the air out. On a baking paper and using a rolling pin, flatten the dough into the shape of the oven dish.
    4. Transfer the dough from the baking paper to the oven dish, place the baking paper on top of the dough, and add some beads (or raw chickpeas/beans) to avoid the dough rising too much during blind baking. This step is essential so the dough doesn't get soggy during baking.
    5. Bake for ~6-7 min and take out of the oven. Remove the beads.
    6. Layer half of the pasta sauce, then add the layer of bean filling, the tofu thyme ricotta, and the other half of the pasta sauce. Top with shredded cheese.
    7. Bake again for ~22 min (it depends on your oven, so watch carefully).
    8. Serve with a side of lettuce, I find this dish is only tasty when it is hot, so if you have leftover you want to eat the next day, make sure you heat them up first!

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