- Seitan
- Fakeaway
- Recommended
- Dinner
Seitan Supercharger Pizza
- Serves: 4 people
- Prep: 120 mins
- Cooking: 15 mins
Ingredients
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For the pizza dough (or use ready-to roll pizza dough)
- 1 tbsp/15g instant dried yeast
- 450ml lukewarm water
- 700g bread flour (plus extra for dusting)
- 1 tbsp sea salt
- 20ml extra virgin olive oil
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For the crust
- 2 tbsp garlic puree
- 200g grated mozzarella/vegan mozzarella
- Large handful jalapenos, roughly chopped
- 100g softened butter/vegan butter
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For the rest
- 225g Pepperoni Seitan, thinly sliced
- Semolina for dusting hot stone/baking tray
- 400g pizza sauce
- 250g mozzarella torn into chunks/grated vegan mozzarella
- Jalapenos (as many or few as you would like to add)
- 2 tsp chilli flakes (optional)
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To serve (optional)
- Garlic mayo/vegan alt for dunking
Get started
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Step 1 of 7
If making your own dough, start by mixing your yeast in lukewarm water and leave for 5 mins. In a large bowl mix your flour and salt before adding your warm yeast mixture and bringing together to form a dough.
Next step -
Step 2 of 7
Lightly flour your surface and knead your dough for 10 mins. Oil the bottom of your dough bowl, pop the dough back in and drizzle the top with a little more oil before covering with a damp tea towel and popping in a warm area for 30 mins until doubled in size.
Next step -
Step 3 of 7
Divide into 4 balls, drizzle each with a little more oil and set on a tray covered with a damp tea towel in a warm area for a further 15-20 mins until doubled in size.
Next step -
Step 4 of 7
Meanwhile, mix all crust ingredients in a bowl with a pinch of salt and pepper and pop to one side. Heat your oven to 240C/220C fan/gas 9. Pop a couple of pizza stones/large baking trays inside your oven to heat.
Next step -
Step 5 of 7
Meanwhile, lightly flour your surface and hands and stretch out your pizza balls, working from the centre out, use your fingertips to press the dough into a small, flat disc. Keep pushing the dough outwards to enlarge the disc. Pick up the dough and, holding it gently along the edge, “steer” it in a circle, allowing gravity to pull it evenly downwards until at the correct size. Repeat with all dough balls.
Next step -
Step 6 of 7
Sprinkle another pizza stone/baking tray with semolina and place a dough base centrally on it, ensuring the dough can move around freely. Take 1/4 of your crust filling and create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the filling ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place. Take 1/4 of your pizza sauce and evenly spread on your pizza followed by 1/4 of the mozzarella/vegan alt, 1/4 of your Tofoo pepperoni slices, 1/4 jalapenos, 1/4 chilli flakes (if using).
Next step -
Step 7 of 7
Slide onto the hot tray/pizza stone in the oven and cook for 15 mins, ensuring to turn half-way. Repeat all actions within step 6 with remaining pizzas when ready to cook and get dipping that supercharged crust in garlic mayo!
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All done, enjoy!
