Blog

Mini vegan pizzas with pickled beets and recipe video

2023. 02. 09.

This week, we brought you a super vegan pizza recipe, for which we also provide a recipe video to make it even easier!
Create a special, simple, but great dinner with us! Our recipe is from the ANKARSRUM recipe book.

Ingredients for 10-12 mini pizzas

Pizza dough:

550 g of flour, which can be mixed so that half is durum wheat flour and half is wheat flour
5 grams of salt
5 grams of sugar
11 grams of dry yeast
300-350 ml warm water (heated to 42 °C)
30 grams of olive oil

Sauces and toppings:

olive oil for greasing the mini pizzas
tomato pizza sauce
vegan green pesto
marinated beetroot slices (see recipe below)
fresh cherry tomatoes
dried cherry tomatoes
olives
vegan grated cheese
vegan feta cheese
pine nuts
fresh basil

Pickled beetroot ingredients:

1 medium beet (approx. 150 g)
30 grams of tamari or soy sauce
15 grams of extra virgin olive oil
7.5 grams of lemon juice
2.5 grams of maple syrup
2.5 grams of dried thyme
1.25 grams of paprika
1.25 grams of garlic powder
1.25 grams of salt

cayenne powder or other similar hot spice, to taste

Beet pickle step by step:

• Watch our recipe video by clicking here!

Slice the beets into thin slices with the ANKARSRUM vegetable slicer. Mix all the ingredients of the marinade, then taste and season to taste (if you want the sauce spicier, use more cayenne pepper).

• Place the beets in a bowl and cover them with the marinade so that all slices are covered. Let the beets marinate for at least 60 minutes, while you prepare the pizza dough.

Pizza dough step by step:

• Assemble your ANKARSRUM food processor with the 7-liter stainless steel mixing bowl, the kneading spiral hook and the kneading roller, as well as the scraper for the mixing bowl, which prevents the dough from sticking to the walls of the bowl. These are parts of the basic set, get to know the contents of the box by clicking HERE and HERE!

• Start your food processor at low speed, then start adding the dry ingredients to the bowl: flour, salt, sugar and dry yeast.

• Then slowly pour the warm water into the bowl while kneading with the dough roller at low speed. While kneading the dough, add 2 tablespoons of olive oil. If the dough seems too dry, add more water little by little and knead with the Ankarsrum until the dough is smooth. This takes about 3 minutes, but you can see how it should look in this video!

• When the dough is smooth and easily separates from the side of the bowl, cover it and let it rise for about 60 minutes.

• Preheat the oven to maximum temperature.

• When the dough is ready, place it on a floured baking surface, then turn it once and divide it into 10-12 equal parts. Press the dough ball with your fingers to flatten the dough into a round, mini pizza shape.

• When all the mini pizza doughs are ready, lightly coat them with a thin layer of olive oil, then start piling on the toppings.

ANKARSRUM tips for beetroot pizza:

Tomato sauce, half a sun-dried cherry tomato, vegan grated cheese, beetroot slices and a little beetroot marinade. When the pizza is baked, you can top it with crumbled vegan feta cheese, pine nuts and fresh basil.

ANKARSRUM tips for triple tomato pizza:

Tomato sauce, vegan green pesto, dried cherry tomatoes, vegan grated cheese and fresh halved cherry tomatoes. When the pizzas are baked, sprinkle them with pine nuts and fresh basil • Bake the pizzas in the oven 1-3 times for 2-3 minutes. Keep an eye on them so they don't burn.

ANKARSRUM closing tip:

When the pizzas are ready, top with vegan crumbled feta, pine nuts and fresh basil.