Loaded Pizza Sandwich
Directions
- 1In a large bowl, add the flour and a pinch of salt, then mix well.
- 2Stir in the yogurt and mix until it forms a rough ball of dough.
- 3Transfer the dough to a floured surface and knead for 5 minutes.
- 4Cut the dough in half and set it aside.
- 5Dress the oyster mushrooms in harissa paste, oil, salt and pepper.
- 6Flank up the courgette and add it to a bowl with salt to release moisture.
- 7Make a simple plant-based cream cheese by adding silken tofu, lemon juice, garlic, and soaked cashews to a food processor.
- 8Season with salt and blend until smooth.
- 9Once the dough has rested for 5 minutes, roll it out into a flatbread shape.
- 10Get it onto a baking tray or pizza paddle, and fold and dress the middle with olive oil.
- 11Add it to your oven at the hottest temperature and let it do its magic. It should char and puff up.
- 12Char off the courgettes in oil.
- 13Do the same with your oyster mushrooms until beautifully charred.
- 14Open up your pizza sandwich, get in the plant-based cream cheese, some fresh greens, sliced and seasoned tomato, then the courgette, sun-dried tomatoes, red peppers, and top with the mushrooms.
Ingredients
- 180 g Thick oat Greek yogurt
- 125 g Self-raising flour
- 1 pinch Salt
- 350 g Oyster mushrooms
- 2 tsp Harissa paste
- 1 glug Oil
- 1 Courgette
- 250 g Silken tofu
- 1 cup Soaked cashews
- 1 Lemon juice
- 0.25 clove Garlic
- 1 Large tomato
- 1 handful Fresh salad (spinach)
- Sun-dried tomatoes
- Sweet roasted peppers
- Olive oil
Equipment
Large bowlRolling pinBaking trayPizza paddlePizza ovenSkilletSpatulaTea towelBlender
Tips
- You can use a hob or an oven for cooking the mushrooms and courgettes.
- The best way to cook the bread is in a pizza oven, which takes about a minute, turning halfway.
- If using a skillet, cook for 2-3 minutes until bubbles appear, then flip and cook for 1-2 minutes until puffed up. Char spots are fine.