Vegan Indian Pizza - Gaz Oakley

Name: Vegan Indian Pizza - Gaz Oakley
Cuisine: Asian, Indian
Ingredients: Pizza Dough; 1 & 1/2 cups/375ml Luke Warm Water; 2 tbs Extra Virgin Olive Oil; 3 cups/360g Strong White Bread Flour or Bread Flour of your Choice; 7g/ 2 tsp Dried Fast Active Yeast; 2 tsp Ground Turmeric; 1 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Ground Fenugreek; 2 tsp Black Onion Seeds; 1/2 tsp Chilli Powder; 2 tsp Sea Salt; 1 tbs Olive Oil; 2 cups Tomato Passata; 1 clove Garlic; 1 tbs Onion Granules; 1 tbs Garam Masala; 1/2 tsp Chilli Powder; 1/2 tsp Ground Coriander; 2 can Jackfruit, water squeezed out, using a clean kitchen towel (video tutorial below); 1 cup/250g Plant Based Yoghurt; 1 tsp Chilli Powder; 1 tbs Garam Masala; 2 tsp Ground Turmeric; 6 Cloves Garlic, Minced; Zest 1 Lemon; Toppings; Fresh Coriander

15 steps

Updated at: Wed, 29 Nov 2023 17:24:06 GMT

Ingredients

6 servings

pizza dough

375mlwater

luke warm

2 Tbsextra virgin olive oil

360gstrong white bread flour

or bread flour of your choice

7gdried fast active yeast

2 tspground turmeric

1 tspground cumin

1 tspground coriander

1 tspground fenugreek

2 tspblack onion seeds

½ tspchilli powder

2 tspsea salt

1 Tbsolive oil

2 cupstomato passata

1clove garlic

1 Tbsonion granules

1 Tbsgaram masala

½ tspchilli powder

½ tspground coriander

2 canjackfruit

water squeezed out, using a clean kitchen towel

1 cupplant based yoghurt

1 tspchilli powder

1 Tbsgaram masala

2 tspground turmeric

Instructions

Step 1

Line a baking tray with grease proof paper.

Step 2

In a mixing bowl mix together the jackfruit, yoghurt, spices, lemon zest, lemon juice & salt.

Step 3

Transfer the mixture to your baking tray & drizzle over the olive oil. Bake the jackfruit for 25-30 minutes or until golden. For a deeper richer flavour you can marinade the mixture before roasting for up to 6 hours, but it’s not essential.

Step 4

Once baked set aside ready to use as the pizza topping.

Step 5

To make the bread dough, mix together the flour, yeast, spices & salt in a large mixing bowl or bread mixer.

Step 6

Make a well in the middle then add the Luke warm water. Stir/Mix until the mix starts combining.

Step 7

Once everything has come together, turn the dough out onto a lightly floured work surface. Now it is time to knead, if using a bread mixer, use your dough hook and mix/knead for 5 minutes.

Step 8

By hand you need to knead for around 8 minutes. The dough should be beautifully smooth and elastic after the 8 mins. Add a little flour whilst kneading if you feel it’s too sticky.

Step 9

Once kneaded, place the dough into a lightly oiled bowl & cover over with with a damp cloth.

Step 10

Leave the dough to rise somewhere warm for around 45 hour or until they have doubled in size.

Step 11

Meanwhile to make the spiced tangy tomato sauce, add a little oil to a small saucepan placed over a low heat, followed by the clove of garlic. Let the garlic infuse the oil for 2-3 minutes. When the garlic is a little golden, add the passata, carefully followed by the rest of the sauce . Pop a lid on & let the sauce bubble away for 15 minutes.

Step 12

When you’re ready for pizza! Pre heat your oven to 220 degrees C & line a baking tray/get you pizza oven hot.

Step 13

Cut the dough into 3, for 3 medium size pizzas. Top generously with the tomato sauce, jackfruit, chard/spinach & cherry tomatoes. One final drizzle of olive oil, then bake.

Step 14

In a conventional oven cook the pizza for 15-20 minutes. In a pizza oven 3-4 minutes should do it.

Step 15

Garnish with plant based yoghurt & fresh coriander.