Harissa Tempeh Pizza with No-Knead Dough
A spicy flavourful harissa tempeh pizza with a simple no-knead dough. Add a vegan cheesy sauce for variation.
Prep Time20 mins
Cook Time21 mins
Total Time41 mins
Servings: 8 slices
- 130 g whole spelt flour [1 cup]
- 120 g white spelt flour [1 cup]
- 1 1/4 teaspoon quick instant yeast*
- 1/2 teaspoon salt
- 1 tablespoon maple syrup
- 240 ml warm water** [1 cup]
- 80 ml crushed tomatoes [1/3 cup]
- 150 g block of tempeh 8 slices
- 1 teaspoon harissa powder or paste
- 4 - 5 fresh mushrooms sliced
- 1/2 roasted red pepper cut into strips
- 6 - 7 black or green olives pitted and sliced
- Dried oregano
- Handful of fresh arugula for serving
- Salt and pepper to taste
- 1 tablespoon coconut oil [15 ml]
To make the dough, mix all the dry ingredients together. Make a well in the centre then add in the water and maple syrup. Bring the flour mixture to the centre and mix to incorporate well until a loose thick batter-like dough is formed.
Pour the dough onto a pizza tray lined with parchment paper. Spread evenly around to cover the tray.
Place the tray in a large plastic bag or cover it with a cake box lid if you have one. Leave in a warm place while you prepare the ingredients for the topping.
Preheat the oven at 200 C / 400 F.
Optional step: Heat the oil in a skillet. Place the tempeh slices in the pan, sprinkle with a little salt. Cook until crispy on one side (about 4 - 5 minutes). Flip and cook for another 3 - 4 minutes on the other side. Remove from the pan and set aside.
Prep the vegetables, slice the mushrooms, roasted red peppers and olives.
By now the dough would have risen slightly. Place the pizza tray in the oven and bake for 10 minutes.
Mix the crushed tomatoes with the harissa powder or paste and salt to taste.
Remove the crust from the oven. Spread the crushed tomato mixture onto the crust.
Arrange the tempeh slices, mushrooms, roasted red peppers and olives on top. Sprinkle with some dried oregano.
Drop a few spoonfuls of crushed tomatoes here and there and lightly spread it.
Sprinkle with black pepper.
Increase the oven temperature to 230 C / 450 F and bake for 7 - 8 minutes. If your oven has a broiler, broil for 2 - 3 minutes. Keep an eye on the pizza to avoid burning it under the broiler.
Remove from the oven. Let cool a little. Slice, garnish with fresh arugula leaves and serve.
*You may also use traditional dry active yeast although you will need to let the dough rise for a little more time until double in size.
**Depending on the type of flour, you may need to add a little for water to obtain a thick sticky batter-like consistency for the dough. This dough is really quite forgiving though.
Link to original recipe post - Harissa Tempeh Pizza with No-Knead Dough - https://veganlovlie.com/harissa-tempeh-no-knead-pizza-dough/