Ok, so we made our pizza dough. Now let’s make the pizza.
If you haven’t seen our dough recipe, click here to read about the spelt pizza dough.
Before starting, pre-heat your oven to 220°C(428°F).
First of all, you need to roll the dough. Simply spread some flour on your kitchen surface, place the dough and roll it with a rolling pin. Flip it, roll it again, until you reach your desired shape and thickness.
Make sure to leave a little higher edge at the sides. This way, the edge will be fluffier and more tasty in the end as it can rise a little better in the oven.
Next, it is time to make the sauce.
Sice the garlic and fry it in the pan at medium low heat. After a few minutes, add the canned tomatoes and oregano, mix and let it simmer. The longer you simmer, the more the flavors will develop.
You can also add other herbs, such as thyme or marjoram.
At this point, your kitchen will start to smell amazing. If the sauce gets too thick, add a little more water. You want a relatively thick sauce at the end, it should not be too watery.
Once it’s ready, take it off the heat and spread on top of your pizza dough.
Then, it’s time to prepare the topping.
Slice the tomatoes, onion and olives. You will spread those over your pizza.
For the carrots, slice them and rub them with some olive oil. This way, they will get softer and more flavorful when you bake them on the pizza.
To get equal carrot slices, first cut the carrot in half, then remove all four sides leaving a rectangular carrot shape. Now you can easily slice the carrot into equal slices.
Spread everything on your pizza.
Bake the pizza in the oven for 12-15 minutes.
Before serving, add the arugula on top, sprinkle some of the almond butter.
Somehow, the almond butter gives an almost cheesy and creamy feel to the whole pizza….super delicious.
Add salt and pepper, and voila…you’re ready to enjoy your pizza.
Try this delicious vegan arugula spelt pizza. You can add simply adjust by adding other veggies and herbs. Enjoy.
- For the dough
- 1 spelt pizza dough (see earlier recipe)
- For the sauce
- 2 tbsp olive oil
- 2 cloves of garlic
- 1 can canned tomatoes
- 1 tbsp dried oregano
- 1/2 tbsp dried thyme
- Filtered water
- For the topping
- 1/2 red onion
- 3 tomatoes
- 1/2 cup green olives
- 2 carrots
- 2 tbsp olive oil
- For serving
- 1/2 package of arugula
- 2 tbsp almond butter
- A good pinch of sea salt
- A good pinch of black pepper
To make the dough
Preheat the oven to 220°C (428°F).
Spread flour on your kitchen surface. Roll the dough flat using a rolling pin. Leave the edges a little thicker. Add to your baking tray lined with baking parchment.
To make the sauce
Peel and slice the garlic. Add olive oil to pan at low medium heat, fry garlic for 3-5 minutes until smell develops.
Add the canned tomatoes and oregano. Mix and simmer for 15 minutes. Stir every few minutes, add 1 tbsp water at a time if the sauce is getting too thick. Turn off the heat.
To prepare the topping
Slice the onion, tomatoes and olives.
Cut the carrots in half. Remove the skin on each side so a rectangular remains, them slice into thin slices.
Add the carrots to a bowl, add olive oil and spread evenly with your fingers.
To make the pizza
Spread tomato sauce evenly on the pizza dough.
Add the onion, tomatoes, olives and carrots.
Bake in the oven for 12-15 minutes at 220°C (428°F), then take it out.
To serve the pizza
Before serving, add the arugula on top. Sprinkle almond cream on top, add salt and pepper.