Food is the Solution by Matthew Prescott

Author:Matthew Prescott
Language: eng
Format: epub
Publisher: Flatiron Books
Published: 2018-02-16T05:00:00+00:00

SERVES 2 PREP AND COOKING TIME: 2 HOURS

INGREDIENTS

For the grilled vegetables:

1 medium eggplant, cut into ¼-inch-thick rounds

1 medium zucchini, cut into ¼-inch-thick rounds

3 large button mushrooms, cut into ¼-inch pieces

¼ C balsamic vinegar

¼ C canola oil

½ tsp salt

1½ tsp liquid smoke

For the crust:

1½ C all-purpose flour, plus more for dusting

1 tsp salt

1 tsp active dry yeast

½ C plain almond milk

2 Tbsp olive oil

Cornmeal, for dusting (optional)

To assemble:

½ C BBQ sauce

½ C plus ١ Tbsp vegan cream cheese

Fresh basil leaves

METHOD

First, prep the vegetables:

Put the eggplant, zucchini, and mushrooms in a large casserole dish or container.

Whisk together the vinegar, canola oil, salt, and liquid smoke in a small bowl. Pour over the vegetables and turn to coat evenly. Let sit for at least 30 minutes.

Cook the vegetables in a hot grill pan for about 3 minutes per side. Alternatively, lay them flat on a baking sheet and place them under the broiler for 6 to 8 minutes on one side, then flip them and broil for 4 minutes on the other. Return them to the dish they were marinating in and let cool while you prepare the rest of the pizza.

Next, make the crust:

Place the flour, salt, and yeast in a large bowl and stir to combine. Make a well in the center.

Warm the almond milk by microwaving it in a microwave-safe mug for 40 seconds. Add 1 tablespoon of the olive oil and stir to combine. Slowly pour the almond milk mixture into the well in the dry ingredients, gently stirring as you go. It’ll start out as a liquidy paste, and then get more solid. Once the mixture is solid enough to handle, use your hand to form the dough into a ball.

Place the dough on a lightly floured surface and knead for about 3 minutes, until you have a nice, silky-smooth ball of dough. Wipe out the bowl and place a little bit of olive oil in the bottom of it. Return the dough to the bowl, turning to coat it with oil. Cover with a clean dish towel and place it somewhere warm until the dough has doubled in size. This usually takes an hour but can take up to two depending on where you live.

Once the dough has doubled, punch it to deflate it, then return it to the floured counter. Roll it into a football shape, cover with the dish towel, and let sit for 20 minutes more.

At this point, preheat the oven to 400°F while the dough rests.

After 20 minutes, press the dough football flat and then sprinkle the top with a little flour and roll it into a pizza crust roughly 12 x 20 inches. (I find it helps to sprinkle a little cornmeal on my rolling surface, too.) Carefully transfer the dough to a large baking sheet.

Finish the pizza:

Spoon the BBQ sauce over the pizza dough and spread it around with the back of a tablespoon, leaving a 1-inch border along the edges.

Pile the grilled veggies onto the pizza and bake for 20 minutes.

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