Focaccia Bread Arugula Pizza
We used an herbed focaccia bread recipe and created a simple, quick vegan pizza.
We made this simple pizza using herbed focaccia bread rather than standard pizza dough. We wanted it simple, tasty and "green" so we topped it with arugula and vegan cheese. Use your imagination and create something with any number of toppings!
Focaccia Bread Arugula Pizza
Ingredients
* Dough
1 cup whole-wheat flour
1 cup all-purpose flour
1 (1/4 ounce) package quick-rise yeast
1 cup warm water, 125 to 130 degrees
1 tsp. Italian Seasoning
1 tsp. salt
1 Tbsp. canola oil
* Sauce
1 (28 oz. ) can of coarse ground tomatoes
3 Tbsp. extra virgin olive oil
3/4 tsp. dried oregano
1/4 tsp. freshly ground black pepper
* Topping
1 (16 oz.) pkg. of “Veggie Shreds” brand Vegan Mozzarella Style “cheese”
1 to 2 cups of baby arugula
2 Tbsp. extra virgin olive oil for drizzle
How we make it
Preheat oven to 475.
Combine 1 cup whole-wheat flour and 1/2 cup
all-purpose flour, yeast and salt in mixing bowl.
Add water and oil. Beat until smooth.
Stir in remaining flour and Italian seasoning and mix
to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes.
Do not over knead. Cover and let stand for 20 to 30 minutes.
In a medium size mixing bowl, combine the tomatoes, 3 Tbsp. olive oil, oregano and pepper. Mix thoroughly.
Coat 15 x 10 x 1 baking pan with cooking spray.
Generously prick dough with a fork.
Bake for 10 minutes or until lightly browned. Cover
with sauce and vegan mozzarella. Bake 10 minutes longer or until edges are golden brown.
After removing from oven, spread arugula on top, drizzle with olive oil and season to taste with salt, pepper and red pepper flakes.
Makes 12 slices.
Per serving: 110 calories, 4.5g total fat (0.5g saturated
fat), 17g carbohydrate, 3g protein, 2g dietary fiber,
340mg sodium.
Ingredients
* Dough
1 cup whole-wheat flour
1 cup all-purpose flour
1 (1/4 ounce) package quick-rise yeast
1 cup warm water, 125 to 130 degrees
1 tsp. Italian Seasoning
1 tsp. salt
1 Tbsp. canola oil
* Sauce
1 (28 oz. ) can of coarse ground tomatoes
3 Tbsp. extra virgin olive oil
3/4 tsp. dried oregano
1/4 tsp. freshly ground black pepper
* Topping
1 (16 oz.) pkg. of “Veggie Shreds” brand Vegan Mozzarella Style “cheese”
1 to 2 cups of baby arugula
2 Tbsp. extra virgin olive oil for drizzle
How we make it
Preheat oven to 475.
Combine 1 cup whole-wheat flour and 1/2 cup
all-purpose flour, yeast and salt in mixing bowl.
Add water and oil. Beat until smooth.
Stir in remaining flour and Italian seasoning and mix
to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes.
Do not over knead. Cover and let stand for 20 to 30 minutes.
In a medium size mixing bowl, combine the tomatoes, 3 Tbsp. olive oil, oregano and pepper. Mix thoroughly.
Coat 15 x 10 x 1 baking pan with cooking spray.
Generously prick dough with a fork.
Bake for 10 minutes or until lightly browned. Cover
with sauce and vegan mozzarella. Bake 10 minutes longer or until edges are golden brown.
After removing from oven, spread arugula on top, drizzle with olive oil and season to taste with salt, pepper and red pepper flakes.
Makes 12 slices.
Per serving: 110 calories, 4.5g total fat (0.5g saturated
fat), 17g carbohydrate, 3g protein, 2g dietary fiber,
340mg sodium.
