Introduction
Whether you’re a kitchen newbie who thinks “dough” is just a typo for “doze,” or a seasoned herbivore looking for your next flavor fix, this recipe’s got your back. It’s like a warm hug from your oven, minus the awkward small talk. So, get ready to roll up those sleeves, because this spicy slice of heaven is about to turn your lazy weekend or frantic weeknight into a deliciously memorable occasion. And hey, if you burn it a little, just call it “artisan” and own it—pizza is all about personality anyway!
Ingredients
- 125g ’00’ flour
- 125g strong wholemeal flour
- 1/2 tsp dried active yeast* (magic rising dust)
- 4g dried chipotle mora chilli (spice it up!)
- 5g Himalayan pink salt (or table salt)
- 150ml warm water
- 12 cherry tomatoes
- 1/2 red onion
- 1 large clove garlic
- 7g ancho poblano chilli (flavor fireworks)
- soaked with seeds
- 1/2 cup water
- 2 tblsps balsamic vinegar
This chilli vegetable pizza recipe is like a plant-powered party in your mouth!
With a kick from chipotle and poblano chillies, plus the sweet tang of balsamic vinegar, your taste buds are in for a wild ride—no meat necessary.
Perfect for flexitarians and veg-curious alike, this dough magic will have you tossing pizzas like a pro in no time!
How to Make It
Alright, let’s get that dough dancing! Toss 125g of ’00’ flour and 125g of strong wholemeal flour into your food processor, along with half a teaspoon of dried active yeast, 5g of salt, and 4g of those fiery dried chipotle mora chillis finely diced—because who said pizza can’t have a little sass?
Pour in 150ml of warm water slowly while the processor hums, until the dough forms a nice little ball that’s begging to be kneaded. Pull it out, dust your surface with flour like a pro, and give it a good 10-minute massage. Yep, kneading is basically a mini workout, but hey, that dough won’t fluff itself!
While your dough is getting its Zen on, it’s time to work on the spicy, tangy topping. Blend together 7g of soaked ancho poblano chilli (seeds and all for that extra kick), half a red onion, a large clove of garlic, 12 sweet cherry tomatoes, half a cup of water, and 2 tablespoons of balsamic vinegar.
Let the magic happen—this mix is gonna be your saucy secret weapon, packing a punch without any dairy in sight. Once your dough is ready, spread that luscious sauce evenly over your two 8-inch bases, pop them on your pizza stone or tray, and bake until the crust is golden and the kitchen smells like a vegan paradise.
Trust me, your taste buds will thank you for the fiesta!
Bonus Tips
- Double the chipotle if you like your pizza with a side of “ouch, but yum!” — it’s like a spicy hug from the plant-based universe.
- Swap cherry tomatoes for sun-dried to add a chewy, tangy punch that says, “I’m fancy and vegan, thank you very much.”
- Don’t have a pizza stone? No worries—just crank your oven up and use a baking tray; your dough’s still gonna rock that crispy crust vibe.
Why You’ll Love It
Get ready to have your taste buds do a spicy little salsa! This Chilli Vegetable Pizza packs a punch without turning your kitchen into a sweat lodge.
It’s like your favorite plant-based comfort food got a zesty makeover—quick to whip up, wildly flavorful, and totally flexible for whatever veggies are lurking in your fridge.
Perfect for newbies and seasoned pizza pros alike, it’s a saucy little rebel that proves vegan can be thrilling without trying too hard.
Nutritional Info
These are estimated values.
Calories: 320
Protein: 12 g
Carbohydrates: 40 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
