Purezza Vegan Pizza by Filippo Rosato Tim Barclay && Stefania Evangelisti

Author:Filippo Rosato, Tim Barclay && Stefania Evangelisti
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-12-05T00:00:00+00:00

FOUR SEASONS PIZZA

The quattro stagioni, or four seasons pizza, is perhaps one of the most famous in all of Italian cuisine, and thus it’s one that we had to apply our Plant Pioneer talents to. The four core ingredients represent winter, spring, summer and autumn, but it’s a winner all year round for us.

MAKES 1 PIZZA

semolina flour or rice flour, for dusting

1 dough ball

80ml San Marzano Plum Tomato and Basil ‘Passata’ Sauce

35g Smoked Beetroot Carpaccio

40g artichoke heart quarters from a jar, drained

25g pitted black olives, left whole

40g Funghi Trifolati

50g Cashew Mozzarella or Cashew Buffalo Mozzarella

TO FINISH

3–4 basil leaves

a drizzle of extra virgin olive oil

Turn the oven to the highest temperature setting, place a pizza stone on the highest shelf in the oven and leave it to heat for at least 1 hour (once the oven has reached full temperature) before baking your pizza.

Generously dust the work surface with flour and flour your hands. Place the dough ball on the work surface and coat it with flour, then shape it by flattening and stretching it using your fingers to make your base (you are aiming for a flat base with slightly thicker, raised edges to make the crust). Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Brush off any excess flour.

Sprinkle a little flour on the pizza peel and gently place the pizza base onto it. Pour the tomato sauce onto the centre of the base and spread it evenly using the bottom of a ladle or tablespoon. Add the remaining ingredients evenly to the base, except the mozzarella, basil and olive oil, placing each ingredient over one separate quarter of the base (so you end up with four different, separate topping quarters over the base).

Transfer the pizza to the hot stone in the oven and cook for 6 minutes at 240°C (gas mark 9), or for 5 minutes if the oven can reach 250°C (gas mark 10).

Remove the pizza from the oven using the pizza peel. Spread the mozzarella evenly on top of the pizza, then return it to the oven to cook for a further 1 minute.

Once the pizza is ready, take it out of the oven, scatter over the basil leaves and a drizzle of olive oil to finish, and enjoy!

Pictured here, number 4.

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