All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Pizza Dough, Smoked Ajo Blanco & Basil

Guest Chef Recipe

Pizza Dough, Smoked Ajo Blanco & Basil
Courtesy of Alter
3 spoon difficulty rating

30

(plus proving time)

Serves: 6

Pizza Dough, Smoked Ajo Blanco & Basil

This has become something of a signature dish of sorts. It really came about because of my personal loathing of sourdough as the accepted bread course at restaurants.  I wanted to prove that a bread course could start things off with a real bang and went down an Italian route by reinventing pizza - It’s even the 3 colours of the Italian flag! 

Ingredients: 

Pizza powder

  • 100g freeze dried tomato powder 

Seasoning

  • Maldon salt
  • Dried oregano
  • Dried Italian herbs/basil
  • Sweet smoked paprika
  • Smoke powder
  • Garlic powder
  • Onion powder
  • Black pepper (Ground)

Pizza dough

  • 8g yeast
  • 150g warm water
  • 250g strong bread flour
  • 8g salt
  • 8g sugar

Smoked Ajo Blanco

  • 125g blanched almonds
  • 10g garlic
  • 40g extra virgin olive oil
  • 60g veg oil
  • Salt, to taste
  • 4g smoke powder
  • 12.5ml sherry vinegar 
  • 75ml water

 

  • Deep Fried Basil (Or just use fresh!)

Method: 

Pizza Dough

  1. First, pour the warm water over the yeast and allow to activate. It will take about 15 mins and will be done when it looks all frothy in there!
  2. Meanwhile have the dry ingriedients standing by in a kitchenaid.  Once the yeasty water has achieve frothyness, pour in to the kitchen aid and mix with the dough hook attachment until a smooth dough is formed. About 5 mins. Transfer to a container, cover and rest for minimum of 1hr, but ideally overnight – It will double in volume!

Pizza Powder

  1. Now there really is no exact recipe to this bit. It’s all up to you! You just have to trust your palette! A rough guide is you want the tomato powder to form about 80% of the powder. But everything else is fair game.  You want a good bit of herbeceousness from the dry herbs and certainly some salt and smoky paprika. A good crack of black pepper and if you have them, garlic and onion powder send this to the next level.  You have to think of it as a dry version of a classic tomato ragu! It’s that base of your pizza and the taste will come through in the finished product!
  2. Whizz the powder until it’s totally dust like and place in a shaker of some kind if you have one, or if not, set it aside and place a sieve within reach – you’ll need that later!

Smoked Ajo Blanco

  1. In a food processor, blitz the first set of ingriedients until smooth, before adding the sherry vinegar and water and blitzing again until you have a thick pale wet paste of sorts.
  2. Ideally you’d place this into a piping bag for pretty presentation later, but there’s really no need! It can happily live in a ramekin on the plate, or if you’re feeling totally crazy…directly on the plate.

Assembly

  1. We’re going to be deep frying the pizza dough, so have a think how that works best for you as deep frying can be dangerous at home. Your options are to either fill a heavy based pan with veg oil or much more preferably, use a tabletop deep fryer!  Make sure your oil is at 180 degrees but no higher than 190. – be careful, that’s hot.
  2. Dust a surface with flour and roll out dough thinly. Cut out long thin triangles about 12cm by 4cm and deep fry, Turning to colour evenly. Once golden brown all over, remove with a perforated spoon, shake the oil off as best you can and drain on kitchen paper. 
  3. Transfer to a mixing bowl and dust lightly with salt before shaking in your Pizza Powder to cover the shards.
  4. Assemble the shards in a freestanding form on a plate with a little Ajo Blanco on the side and don’t forget your basil too!

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Chilli Hotpot with Black Beans, Lentils & Chocolate
This is a simple, hearty dish that lends itself to bulk cooking. We've used tinned beans and lentils for speed...See recipe »
One Pot 'Chicken' Jambalaya
Try our version of a New Orleans favourite! It's only one pot too so save time on the dreaded washing...See recipe »
Classic Carrot Cake
Wow your friends and family with this deliciously moist carrot cake! It's really simple to make and perfect with a...See recipe »
Hot Cross Buns With Marmalade Glaze
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree...See recipe »
Artichoke Fish Cakes with Dill Mayo
You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for...See recipe »
Quick & Easy Filet-No-Fish
This is our super easy version of a filet-no-fish! Grab a slice of tofu, mix up a paste and fry...See recipe »
No-bake Light & Fluffy Vanilla Cheesecake (no cashews)
This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and...See recipe »
THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy...See recipe »
Cheesecake Brownies
Take two of the best desserts ever, mix them together and what have you got... a decadent and outrageously delicious...See recipe »
Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!See recipe »
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »