Pizza without cheese recipe
You might think a pizza without cheese sounds sacrilegious, but trust me, it’s a culinary gem waiting to be discovered
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Servings: 8 Servings
Calories: 204kcal
Equipment
- Large Bowl
- Blender
Ingredients
For the Dough:
- 300 g self-raising flour about 2 1/2 cups
- 75 ml light warm water around 1/3 cup
- 1 teaspoon instant yeast
- 130 ml water approximately 1/2 cup + 1 tablespoon
- 1 teaspoon granulated sugar
For the Topping:
- 150 g ripe pineapple chunks
- 100 g oyster mushrooms sliced
- 5 – 6 pitted Kalamata olives
- 2 tablespoons extra virgin olive oil
- 1 can of diced tomatoes or 1/2 cup tomato puree
- 1 medium red onion thinly sliced
- 1 teaspoon dried basil
- 3 tablespoons concentrated tomato paste
- 1 tablespoon fermented black bean paste
- 1 medium eggplant diced
- 1/2 teaspoon smoked paprika
- 1 tablespoon capers rinsed and drained
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Dough
- Mix the dry ingredients in a large bowl: 300 g self-raising flour and 1 teaspoon instant yeast.
- Add the sugar and stir until well distributed.
- Gradually pour in the water—75 ml warm water and 130 ml regular water. Mix until the dough starts coming together.
- Knead the dough for about 10 minutes until it’s smooth and elastic. Set it aside in a warm place to rise for about an hour.
Step 2: Make the Tomato Base
- In a blender, combine the diced tomatoes or tomato puree with 3 tablespoons of tomato paste.
- Add in the fermented black bean paste. Blend until smooth.
- Season with dried basil, smoked paprika, salt, and pepper to taste.
Step 3: Prepare the Toppings
- Slice the oyster mushrooms and thinly slice the red onion.
- Cut the eggplant into small cubes.
- Rinse and drain the capers and slice the Kalamata olives.
Step 4: Assemble the Pizza
- Preheat your oven to 220°C (428°F).
- Roll out the dough on a floured surface to your desired thickness and shape.
- Spread the tomato base evenly on top.
- Distribute the eggplant, sliced mushrooms, olives, and onions over the tomato base.
- Add pineapple chunks and capers.
Step 5: Bake the Pizza
- Place the pizza on a baking sheet.
- Drizzle 2 tablespoons of extra virgin olive oil over the toppings.
- Bake for around 15–20 minutes or until the crust is golden brown and the toppings are cooked.
Notes
- Choose Fresh Ingredients: Always use fresh and ripe ingredients for better flavor.
- Don’t Overload Toppings: Too many toppings can result in a soggy crust.
- Pre-bake the Eggplant: Lightly cook eggplant cubes before adding them to the pizza to prevent bitterness.
- Use a Pizza Stone: For a crispier crust, use a pizza stone preheated in the oven.
- Play with Herbs and Spices: Fresh herbs like basil or oregano can add an extra layer of flavor.