SICILIANO VEGANO
Ain’t no party like a pizza party, amiright?!! Whoa!! (Just go with me…)
This sausage and onion Sicilian style pizza is certainly cause to celebrate, since it’s 100% vegan; using Lightlife Gimme Lean® Sausage and Creamy Original Vegan Chao Shreds from Field Roast.
The crust, not dissimilar to my Focaccia Alle Olive – which was born from an earlier recipe, using a 24 hour cold fermentation process – this pie requires less times using the same ingredients.
Consider it new and improofed.
PREP/BAKE TIME: 40 Minutes (2 Hours 15 Minutes Inactive)
Makes One Tray (About 12 Servings)
INGREDIENTS
4 Cups plus 1 Cup for Dusting – All Purpose Flour
2 Tb – Granulated Sugar
1 Packet - Fleischmann's Rapid Rise Yeast
6 Cups – Water
1 Tb – Table Salt
¼ Cup, plus Some for Greasing – Extra Virgin Olive Oil
½ Jar – Rao’s Homemade Tomato Basil Sauce
3 (7 Oz) Packages – Field Roast Creamy Original Vegan Chao Shreds
1 (14 Oz) Package – Lightlife Gimme Lean® Sausage, Crumbled and Cooked
1 Small – White Onion, Finely Sliced
THE NITTY GRITTY
Grease a clean 30 qt mixing bowl with olive oil and set aside.
In a large mixing bowl – preferably 16 qt or larger – add flour, sugar and yeast; whisk to combine.
Add 2 Cups water, salt and ¼ cup olive oil to dry ingredients; with a bowl scraper, fold together till fully combined.
Scrape dough onto a lightly-floured surface. Proceed to knead dough by folding and pressing down with the palm of your hand for 2 minutes.
Shape dough into a ball and transfer to a greased mixing bowl; cover tightly with cling film or an air-tight lid. Place bowl in the warmest spot of your kitchen; proof for 2 hours.
After 2 hours, dough will have doubled in size. Scrape dough again onto a lightly-floured surface; repeating the same kneading method for 2 minutes.
Transfer dough onto a baking sheet greased with more olive oil; stretching dough out evenly to the best of your ability – you will be met with some resistance. Let rest for 15 minutes.
Meanwhile, preheat oven to 400° F.
Once more, stretch out dough to sides of baking sheet.
Add sauce liberally, leaving about two inches from crust. Top with shreds, sausage and onions to your liking.
Bake for 20 – 25 minutes or till sides are golden, cheese has melted and onions are slightly charred at the ends.
Let cool for 5 minutes before removing from pan. Using a pizza cutter or a good knife, slice into 12 portions and serve.
Wrap any unused portions in an airtight storage bag or container; keep in fridge for up to 4 days/one month in the freezer. Reheat slices on a baking sheet lined with parchment in a pre-heated 250° F oven for 10 – 15 minutes.
FEBRUARY 9, 2022
