food to glow

We all know that homemade is better than takeaway, especially when it comes to pizza. Make your family happy by making this easy, food processor-kneaded wholewheat dough, and topping with slivers of long-stemmed broccoli, sauteed eggplant and kalette, all over a quick raw tomato sauce. Family-friendly vegan or vegetarian healthy eating. This also makes brilliant calzones too. 

Dough

235ml (1 cup) water warmed to not more than 110F/43C, preferably filtered

2 and 1/4 tsp active yeast (the kind that needs activating in liquid); if you use fast action/instant yeast, just add it straight into the flour

1 tsp maple syrup or honey

1 tbsp olive oil plus a tiny bit for greasing a tray

375g (2 and 3/4 cups) wholemeal flour (I tend to use Rude Health’s sprouted spelt flour), plus extra for rolling out the dough

4 tbsp nutritional yeast, optional (for an umami-ish flavour)

1 tsp fine salt

1/2 tsp garlic powder, optional

Tomato Sauce

280-300g sieved weight of tomatoes – I crushed whole tomatoes from a 500g jar and pressed lightly in a sieve, saving the juices for another job

2 rounded tsp red pesto sauce or sundried tomato paste

Toppings (these are all approximate – use as you wish)

3 tbsp olive oil, divided use

1 small aubergine, quartered and thinly sliced

100g long-stemmed broccoli/Tenderstem® broccoli, sliced on the diagonal

6 spring onions, trimmed and sliced on the diagonal

1-2 garlic cloves, thinly sliced

120g kalettes, trimmed and halved vertically if large

1 ball of mozzarella or vegan mozzarella, torn or sliced – or no cheese/cheeze at all

Cornmeal/polenta to dust

Smoked or other olive oil, to brush on the cooked crust

Method:

To make the dough, whisk the yeast into the warm water with the honey or syrup. Leave in a warm place to froth up a bit.

While the yeast is activating dry whisk the flour, salt, nutritional yeast and garlic powder in a food processor. If using the fast yeast, add this in as well. With the motor running, steadily pour in the liquid mix as well as the oil. Let the machine run until the dough just starts to make a ball. The machine may shudder but will cope.

Tip the dough out onto a floured work and knead 10 times with the heels of your hands. Basically using your hands to stretch and fold the dough over on itself, 10 times. Divide the dough into 3 pieces and place on an oiled baking tray or large plate. Lightly cover with a clean tea towel and leave to rise in a warm but not hot place (not in direct sunlight). An airing cupboard is perfect. Let rise for half an hour.

While the dough is rising, pop a sturdy flat baking tray on the top shelf of your oven and one on the bottom (the reserve tray) and heat to 230C/ 450F. You want the tray screamingly hot, so have good oven gloves or many-folded tea towels on hand too.

Now, let’s get on with the toppings. Firstly, the sauce is made by mixing the crushed tomatoes with the tomato paste. Taste it and add sugar or salt as needed to balance. Set aside.

Heat about half of the topping oil in a large frying pan and add the aubergines. They will absorb a lot of oil, but don’t worry. Stir around as needed, cooking until just starting to colour. Add a little more oil, the spring onions, garlic and broccoli. Stir occasionally, cooking until just softened. Pop the kalettes in a bowl and add the remaining oil (but not more than 1 tsp), tossing to coat.

Scatter a good layer of polenta/cornmeal on your work surface. The cornmeal acts as a non-stick barrier for counter and tray, as well as adds a fantastic flavour and crunch. Take one ball of risen dough and roll it evenly and thinly, to about 3 mm or thinner if you can. Don’t worry about the shape as it is the depth that is key. If you have space to do another one now, do so.

Get out the hot tray and carefully transfer onto it one of the rolled doughs – I use a peel. Working quickly spread over one third of the sauce, leaving a 1 cm margin of dough free of sauce. Dot over one third of the cooked toppings and one third of the raw kalettes and some cheese, if using. Pop back in the oven and set the timer for 8 minutes. Carry on with the other dough balls.

Brush the garlic oil over the crust as the pizza comes out of the oven. Sprinkle over chilli flakes if you wish. Move the bottom tray to the top and add your prepared dough, carrying on as above. Add another tray, if you have one, to the bottom of the oven.

For a calzone, spread the sauce over the rolled dough, leaving a margin. Mound your toppings on one half and fold the other side over it, using your fingers to crimp it together. Bake for 10-12 minutes.