SOYA CHUNKS SPINACH PIZZA

This pizza is inspired by a plant-based pizza I had in San Francisco.

At a fully vegan restaurant named Herbivore I tried a bbq chicken pizza for the first time.

And I have to say - try it - it's really good.

WHAT'S IT GOOD FOR

spinach: good source of iron, fiber and vitamin A & K

soya: high in protein

INGREDIENTS

DOUGH (either buy one or use this recipe)

350 g best is bread-flour if you don't have one

use all-purpose flour (mix wholewheat with white wheat flour) plus a bit extra for the surface

1/2 tsp extra virgin olive oil

1/2 tsp caster sugar (to increase the yeast's activity)

1/2 packet dry yeast

1/2 tsp salt

200 ml lukewarm water

TOPPING

4-5 tbsp soya chunks

200 ml vegetable stock

10 mini tomatoes

100 g baby spinach

2-3 tbsp tomato paste

1 tsp fresh or dried herbs like basil, oregano, parsley

1 tsp minced garlic

a pinch chili

salt & pepper

GOOD TO HAVE: a large bowl, stand or hand mixer, parchment paper, silicone baking mat

HOW TO

1. Make your pizza dough first if you don't have one already. This takes up some time.

So continue reading here if you didn't buy one otherwise continue with step 2.

Good to know: If you use bread-flour it will get you a much crisper crust than all-purpose flour.

In a large bowl (of your stand mixer if you have one) combine flour, sugar, yeast and salt and combine everything very well. While mixing, add water & oil and beat until the dough forms into a ball. If it is too sticky add more flour, 1 tbsp at a time, until the dough comes together in a solid ball. If it is too dry simply add more water, also 1 tbsp at a time. Move your dough onto a lightly floured surface or a silicone baking mat and knead again into a firm ball.

If you have time at this point (if not use it right away) let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to 3 days.

Cover the dough with a plastic wrap or a clean kitchen towel while preparing the pizza toppings.

Prepare oven for baking (if you bought one than use just the description on the back of the package) otherwise heat up to about 475 F or 250°C. Allow to heat for about 30 minutes. Use some parchment paper for your baking sheets. Roll out your pizza dough and place it on the baking paper.

2. Heat up some water in a kettle or a small pot to prepare the vegetable stock. If you use powdered one as I did just mix in 1 tbsp with about 200 ml boiling water and soak soya chunks in there for about 10-15 minutes. After that time they should be really soft.

In the meantime prepare your tomatoes and cut them in small slices. Chop baby spinach roughly.

3. If you want to prevent the topping from making your pizza crust soggy, brush the top of your dough lightly with some olive oil. Mix your tomato paste with about 1 tbsp warm water until it's getting really smooth. Add salt & pepper, chili, garlic and your other preferred spices to the paste. Put it on top of your dough and garnish with fresh tomatoes, spinach and soya chunks (make sure you get rid of all the liquid first - just sieve it really quick). Use a bit of salt and pepper and probably some herbs and drizzle extra olive oil on top.

4. Bake for about 12-15 minutes - until the edges get a bit brown.

Slice hot pizza and serve immediately. Enjoy!