Vegan Wild Mushroom Pizza

Print Recipe

Deep, rich mushroom and garlic flavors

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: Italian

Keyword: Vegan Wild Mushroom Pizza

Servings: 8

Ingredients

Pizza Dough - This will make 4 pizzas. You can freeze some for later use.

1.5 T Dry Active Yeast
1 t Sugar
2 Cups Warm water (105 to 115 degrees)
5 1/4 Cups Bread Flour
1 1/2 t Salt
1 T Olive oil

Wild Mushroom Pizza - This will make enough for 2 of your 4 pizzas.

1 oz Dried Mushrooms Porcini or a wild mix
16 oz Fresh Mixed wild mushrooms Stores usually have a package of mixed or just use mini bellas
6 to 8 Cloves Garlic Minced
2 Shallots Minced
1 Cup Veggie Stock
1 Onion Sliced thin
1/4 Cup Olive oil
Sea salt and black pepper
1 Package Vegan Mozzarella
1/2 Cup Vegan Parmesan

Instructions

Pizza Dough

In a bowl, add the yeast, warm water and sugar (the sugar acts as food for the yeast). Stir and set aside until the top starts to bubble. About 5 minutes.
In a separate bowl, add the flour. and salt. Make an indentation in the middle of the flour.
Once the yeast mixture is nice and bubbly, add it to the flour. I like to use my hands to begin to mixture the flour and the water. Keep working it until you have a nice ball that holds together.
Sprinkle some flour on the counter and begin to work the dough. Pull/stretch it towards you and roll it back over. Do this for at least 5 minutes. The dough should now be nice and workable. Shape it into a nice ball and place it in bowl. Coat with the olive oil. Cover with a towel.
Let the dough rise and double in size. This takes about an hour or so.
Punch the dough down and remove it from the bowl. Gently work it back into a ball, and then divide it into 4 equal pieces. Shape each of these into a ball and place on a cookie sheet and let set for 15 minutes. Cover with a towel.
The dough is now ready to be shaped into your pizza crust.

Pizza

Preheat oven to 500 degrees. The hotter the oven the better the pizza. You may want to start re-hydrating the dried mushrooms before you preheat your oven.
Add the dried mushroom to the cup of veggie broth and microwave for 3 minutes. Take out and allow to sit for at least an hour.
In a pan, add some olive oil, the shallots and 3/4 of your garlic (save the rest for later). Saute slowly to allow the shallots to caramelize and the garlic not to burn.
Add the wild fresh mushroom and the re-hydrated mushroom to the pan and sweat the mushrooms down until nice and brown. Season with salt and lots of pepper. Now add the veggie broth to the pan and slowly simmer until the broth is mostly evaporated.
In a small bowl, add the 1/4 cup of olive oil to the garlic you have remaining to make a garlic - oil sauce. Let this sit for a few minutes.
Flour your working surface and begin to stretch out your pizza dough. I am not a master at this, so I typically start to work the dough out into a circle with my fingers and knuckles and I finish using a rolling pin. You can research the best way to stretch dough on the internet - there are a ton of videos.
Place your dough on a pizza stone or pizza pan. I like to pre bake my dough a little before adding the ingredients. Use a fork to make holes around your dough so the crust doesn't bubble up.
Bake for just a few minutes or until the dough just starts to firm up. Remove from oven.
Using a brush, take the garlic/olive oil and brush liberally over the dough. Make sure to get some of the garlic pieces on your dough as well.
Cover your dough with the wild mushrooms and onions. Place pieces of the vegan mozz around the pizza. Put back in the oven and bake until the edges of your crust are nice and brown.
Remove and add grated parmesan and serve. Enjoy!

Notes

NOTE: You can make a margherita pizza using the same garlic/olive oil sauce. Your toppings would be sliced roma tomatoes, sliced onion and torn fresh basil, plus the vegan mozzarella and parmesan.

NOTE: You can also make a Pesto pizza using my Pesto recipe - https://averagevegandad.com/vegan-pesto/ . Cover the pizza with a thin layer of pesto and top with sliced roma tomatoes, roasted pine nuts, onions, sun dried tomatoes, vegan mozz and parmesan.