Recipe: Stuffed crust pizza (suitable for vegans)
If there’s one thing we can all agree on, it’s that pizza is the ultimate comfort food. Faith Richardson shares her easy (and cheaper) version of this classic takeaway.
By Faith Richardson
If there’s one thing we can all agree on, it’s that pizza is the ultimate comfort food. However, it can get pretty pricey ordering them from a takeaway all the time, and sometimes the oven ones just don’t cut it. Here’s a super simple at-home pizza recipe that me and my partner make all the time! The best part is, the pizza dough and sauce is completely vegan (you’d never tell) so you can make a vegan or non-vegan version depending on your choice of toppings.
To make the pizza dough (makes 2 large pizzas)
500g strong bread flour
3½ g of fast-action dried yeast
1 ½ tsp of salt
340ml of water (at room temperature)
- Generously flour your work surface
- Measure the flour into a large bowl
- Stir in the yeast and salt and mix together well
- Use your hands to make a well in the middle of the bowl
- Pour in the water and slowly mix together, kneading well with your fingers
- When the dough has come together, bring it out of the bowl and put it on a floured surface
- Knead for 15mins, stretching and folding the dough, turning it 90degrees then repeating until it becomes smooth and springy
- Wipe any flour or dough out of the bowl and lightly rub the inside of the bowl with oil
- Put the dough back into the bowl, cover with cling film and leave to rise for about 1hr until it’s doubled in size
- Once risen, tip the dough back onto your work surface and give it another 60 seconds of kneading, then divide into two
- Cover each half with cling film and leave to prove for another 30minutes
You can store your dough in clingfilm in the freezer for up to 1 month – just make sure to defrost completely before using
To make the sauce
350g of passata
2 minced cloves of garlic
½ tsp of chilli powder
1 tsp of oregano
Salt & pepper
1 tbsp of tomato paste
1 tbsp balsamic glaze
- Fry your garlic in some oil for approximately 1-minute before adding the passata.
- Bring it all to a simmer, then add your seasoning to taste.
- Once seasoned, stir in the tomato paste and balsamic glaze and stir well.
- Leave to simmer for around 10 minutes, then spoon onto your pizza dough.
To assemble the pizzas (this is where you substitute any vegan alternatives)
- Preheat your oven to 250 °C (if your oven doesn’t go that high 220 °C will be fine)
- Make sure your countertop is well-floured, then roll each dough out to make your pizza base.
- If you want to create a stuffed crust, thinly slice mozzarella, and place around the edge of your pizza. Roll the edges of your dough over the mozzarella to create your stuffed crust, and press down into the base to seal in. You can use a little water if your dough isn’t sticking to itself!
- I usually find it easier to assemble the pizzas on a baking tray – it avoids any spillages when moving them to the oven! Spoon your sauce into the centre of the pizza and use the back of a spoon to spread it across the base, making sure it’s well covered.
- Add your toppings of choice – I go for mozzarella, sliced red onions, and some Italian salamis, with a drizzle of balsamic glaze over the top.
- If you’re making a vegan version, choose vegan cheese (Applewood Vegan melts really nicely) and add your favourite vegetable and meat-alternative toppings.
- Once your toppings are ready to go, pop your pizzas in the oven. Cook for 10-12mins at 250°C, or 15-minutes at 220°C