Fig and caramelised onion pizza with a buckwheat crust
Vegan fig and caramelised onion pizza which is restaurant-style gourmet food in the comfort of your own home! This healthier pizza is packed with vegetables and has an optional spelt and buckwheat flour crust.
Servings: 4 serves
Ingredients
Pizza Dough
- ~2 ½ cups (310g) all-purpose plain flour, or bread flour, plus extra for dusting (note 1 for wholesome flour blend)
- ¾ cup (180g) warm water
- 2 tablespoons extra virgin olive oil, or extra water
- 2 teaspoons instant dry yeast, (note 2)
- ½ teaspoon salt
- 1 teaspoon granulated sugar, or sweetener of choice (note 3)
Caramelised balsamic onion
- 1 medium red onion, thinly sliced
- 2 tablespoons balsamic vinegar, plus extra to serve
- 2 tablespoon granulated sugar, or sweetener of choice
Toppings
- ½ cup (80g) vegan mozzarella-style cheese, grated (optional)
- 1 cup vegetables, such as thinly sliced capsicum and/or tomatoes
- 3 medium fresh figs
- ½ cup (80g) vegan soft vegan cheese, such as goat's cheese or cream cheese (optional)
- 1 cup (30g) fresh rocket/arugula
Instructions
To make the pizza dough
- Add all ingredients to a medium bowl or bowl of a stand mixer with the dough hook attachment. Mix until combined then knead for 5-10 minutes until the dough is soft and stretchy but isn't sticky. Add a little more water if the dough is too dry or add a little more flour if the dough is too sticky.
- Place the dough in a lightly floured bowl and cover with a tea towel. Place the bowl in a warm spot and let it rest for at least 1 hour or until it has doubled in size (note 4 for overnight version).
To make the caramelised balsamic onions (this can be done while the pizza dough is rising):
- Place a large saucepan over medium heat. Add the onion and a dash of oil. Saute the onion for 5 minutes until slightly golden.
- Stir in the balsamic vinegar and your sweetener and reduce the heat to low.
- Slowly cook the onions for 10 minutes while stirring occasionally. If the onions or balsamic vinegar starts to stick to the bottom of the saucepan, add a dash of water to deglaze the juices. When the onions are soft and caramelised, remove from the heat.
To shape the pizza dough:
- When the dough has doubled in size, punch it down to release any air.
- Heavily flour 1-2 baking trays or pizza stones. Gently flatten the dough into 1-2 pizza shapes. Allow the pizza to rest for at least another 30 minutes or until it's soft and puffy again.
Assembling and baking the pizza:
- Preheat the oven to 220°C (430°F).
- If using vegan mozzarella-style cheese, sprinkle on the pizza dough.
- Scatter the caramelised onions on the pizza, fo,lowed by the vegetables and figs.
- Bake the pizza in the oven for 10-15 minutes or until the crust is crispy and the toppings are cooked. If you're baking 2 pizza, you may need to bake them for only 5-7 minutes.
- Garnish the pizza with soft vegan cheese and fresh rocket/arugula. Drizzle with extra balsamic vinegar if desired. Enjoy!
- The pizza is best eaten fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat leftovers in the oven or in a saucepan over low heat.
Notes
- Alternatively, you can use 1 ½ cups (180g) spelt flour and 1 cup (120g) buckwheat flour.
- Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm water and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
- Most sweeteners will work here including regular sugar, brown sugar, coconut sugar, maple syrup etc. However, don't use sweeteners like monk fruit or stevia as they won't work with yeast.
- Alternatively, you can make the dough the night before. Place the kneaded dough in a lidded container twice as big and chill it in the fridge. The next day, allow the dough to come to room temperature then flatten into a pizza shape.
Nutrition
Serving: 1 serve with only 1 type of vegan cheese | Calories: 547kcal | Carbohydrates: 88g | Protein: 14g | Fat: 17g | Sodium: 157mg | Potassium: 534mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3768IU | Vitamin C: 16mg | Calcium: 158mg | Iron: 6mg
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