Homemade vegan pizza with Mutti Polpa, grilled aubergine, zucchini and peppers: a colorful, flavorful plant-based recipe that’s easy to make.
3 pizzas of 28cm of diameter
1
Dissolve the yeast in lukewarm water.
2
Add the flour, oil and a pinch of salt and work the ingredients together until the dough has a smooth, elastic consistency. The dough must rise at least 2 hours.
3
Roll out the dough with a rolling pin, lay it out on a greased baking tray, and leave to rise in a warm place for about 40 minutes, covered with a clean cloth.
4
Cut aubergine and zucchini into slices and grill them in a nonstick pan until they are brown and soft. Cut yellow peppers into slices.
5
Bake the dough in oven 180° Celsius for 15-20 minutes.
6
Spread over the pizza base Mutti Polpa and pour 2 tablespoon of oil and 1 pinch of salt. Arrange all the vegetables on top of the tomato sauce.
7
Drizzle with olive oil and bake in oven 200° celsius for 5/6 minutes.
This vegan pizza proves that a delicious homemade pizza doesn’t need cheese to be full of flavor. A rich tomato sauce forms the perfect base for grilled aubergine, zucchini and yellow peppers, creating a colorful combination of Mediterranean flavors. Grilling the vegetables before adding them to the pizza enhances their natural sweetness and gives this plant-based pizza an irresistible texture and aroma.
For a soft yet crisp vegan pizza dough, give the dough enough time to rise before rolling it out, then let it rest again on the baking tray. Pre-baking the base before adding the tomato sauce and grilled vegetables helps prevent it from becoming soggy and gives it a satisfying texture. Finish your homemade vegan pizza with a drizzle of extra virgin olive oil before the final bake. You can also add fresh basil or oregano before serving for an extra touch of classic Italian flavor.
