So, bored of Tesco, Asda and Sainsbury, I decided to have a gander at the produce on offer in Morrison’s yesterday. I randomly picked up some pea shoots, because I just felt like it, then I spotted some amazing big bulbs of smoked garlic that smelt fantastic. I had to buy some! Back at home, I had half a package of tempeh that I opened two days ago for Spaghetti Carbonara that was just begging to be eaten! So, what to do with some pea shoots, smoked garlic and half a package of tempeh? Why, put it on a pizza, of course!
This pizza has several stages as most of it is made from scratch, so you might want to make it as a weekend treat or shorten the cooking time by using a ready-made vegan pizza dough and/or pizza sauce. But I do think there is something really special (and surprisingly easy) about making your own pizza from scratch!
The dough recipe makes enough for 4 pizza bases; you can store unused dough in the freezer, uncooked and wrapped in cling film. The rest of the recipe makes enough for 2 pizzas, but if you only want to make one you can store leftover sauce and toppings in airtight containers in the fridge for a day or two.
Tempeh Bacon and Smoked Garlic Pizza with Pea Shoot Salad
Serves 4-8 (based on making 2 pizzas)
For the tempeh bacon:
50ml soy sauce
50ml red wine
2 tsp kecap manis (a thick, syrupy soy sauce available in Asian grocery stores or some large supermarkets)
1 tsp maple syrup
1 tsp garlic powder
200g tempeh, sliced into 1/4” thick slices
For the tomato pizza sauce:
Olive oil spray
¼ tsp fennel seeds
1 echalion shallot or two smaller shallots, peeled and thinly sliced
1 clove garlic, peeled and thinly sliced
1 tsp capers, drained and chopped
½ tbsp. balsamic vinegar
400g can chopped tomatoes
1 tbsp tomato puree
2 tsp maple syrup
2 tbsp chopped fresh parsley
Sea salt and black pepper
For the pizza dough:
1 sachet fast action dried yeast
600g strong white bread flour
1 tsp soft light brown sugar
½ tsp salt
1 clove smoked garlic, finely chopped
½ tsp dried basil
½ tsp dried marjoram
Generous pinch each of dried rosemary, thyme and sage
Olive oil spray
A little polenta for sprinkling
For the toppings:
1 echalion shallot or ½ onion, peeled and thinly sliced lengthways
8 cloves smoked garlic, peeled and thinly sliced
8 tsp approx vegan cream cheese, preferably a meltable variety (I used Violife)
For the salad:
140g pea shoots
Approx 40 pitted black olives, sliced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Juice ½ lemon
½ tsp each sea salt and black pepper
- Mix the soy sauce, red wine, kecap manis and garlic powder in a large shallow dish. Place the tempeh in the marinade, coating both sides, and place in the fridge while you continue with the recipe.
- To make the sauce, place a medium saucepan over a medium heat and spray with olive oil. Add the fennel seeds and cook for 30 seconds. Add the shallot, garlic and capers and cook, stirring occasionally, until softened, about 4-5 minutes. Add the balsamic vinegar and cook, stirring, for 1-2 minutes until the liquid is evaporated. Add the chopped tomatoes and tomato puree. Bring to a simmer and cook over a low heat, stirring occasionally, until thickened, about 5-10 minutes. Turn off the heat and stir in the maple syrup and parsley. Season to taste with salt and black pepper. Puree with an immersion blender to make a thick, slightly chunky sauce.
- To make the dough, first mix the yeast with 250ml tepid water in a measuring jug. Set aside until frothing on top. If this doesn’t happen, the water was not warm enough to activate the yeast, so you’ll have to try again! Next, in a large measuring bowl mix the flour, sugar, salt, garlic and dried herbs. Add the yeast mixture and mix with a wooden spoon until the wet ingredients are partially clumped up with the dry. Knead with your hands until a smooth elastic dough is formed, about 10 minutes. Spray the outside of the dough and the inside of the mixing bowl with olive oil and place the dough in the bowl. Cover with cling film and set aside for about 15 minutes.
- Meanwhile, remove the tempeh from the marinade and cut each slice widthways into small strips. Preheat the oven to 200oC/gas mark 6/400o
- Cut the dough into four equal sized pieces. Wrap any pieces you are not using individually in cling film and store in the freezer. Place a piece of dough on a lightly floured surface and roll out and stretch into a large, thin circle. Repeat with a second piece if making two pizzas.
- Spray one pizza tray per pizza with olive oil and sprinkle a little polenta, if you have it, over each tray. Place a pizza base on each tray and spread on half the tomato sauce per pizza. Top with the sliced shallot and smoked garlic and the tempeh bacon.
- Bake in the preheated oven for 15-20 minutes until the tempeh is lightly browned and the edges of the pizza bases are golden. If making two pizzas, remember to swap the pizzas to the opposite shelves of the oven halfway through cooking time. You made need to cook them for longer.
- Dot each pizza with pieces of vegan cream cheese. Return to the oven and bake for 5-10 minutes until melted. Serve with the salad.
- To make the salad, mix the pea shoots and olives in a salad bowl. Combine the extra virgin olive oil, balsamic vinegar, lemon juice, salt and pepper in a measuring jug. Toss the salad in the dressing just before serving.