Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette … this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie?

My love for pumpkin is quite well known, and come fall, that’s one of my favourite ingredients to work with. I’ve done a ton of sweet bakes and desserts using pumpkin. This was my first savoury bake, and it turned out amazing!

If you’re scared of the ‘yeast monster‘ like I once was, fear no more because Urban Platter has you covered. Your search for good quality dependable yeast ends here. Your search for the most delicious pizza galette also ends here. The ingredients are sponsored by the brand, and everything they do screams good quality.

Everything that went into this pizza galette made the bake a winner. Honestly in love with each one of these ingredients Beginning with the active dry yeast from Urban Platter. The 00 pizza flour, the fried garlic bits, the extra virgin olive oil, the sun dried tomatoes and vegan mozzarella created magic!

I’ve broken the steps down for you quite simply, shared in the video above. It’s still very warm here these days, so the water was room temperature to control the yeast activity. Use tepid water if the weather is cold, but do make this. It’s simple, it’s free form, needs no special equipment and is a treat!

Best Vegan Roasted Pumpkin & Sundried Tomato Pizza Galette

The Best Roasted Pumpkin & Sundried Tomato Pizza Galette ... this vegan savoury bake hit the ball out of the park. It has everything good about it, and is the easiest to make. Think quality ingredients, think loads of garlic, think how much better can things get when pizza meets a rustic free form pie! I used ingredients from Urban Platter here.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 people

Ingredients

  

Pizza dough

• 2 cups pizza 00 flour
• 2 tsp active dry yeast
• 2 tbsp fried garlic
• 1 tsp dried mixed herbs
• 1/2 tsp salt
• 1/2 tsp sugar
• 5 tbsp extra virgin olive oil
• 3/4 cup warm water

Roasted Pumpkin filling

• 500 g pumpkin/peela kaddu diced
• 1 cup walnut halves
• 1 large onion sliced
• 3 tbsp extra virgin olive oil
• 1 tsp dried herbs
• 1 tsp red chili flakes
• 1/2 tsp jaggery powder
• Salt to taste
• 1 tbsp fried garlic bits

Other filling

• 1/2 in jar sun-dried tomatoesoil
• 100 g vegan mozzarella
• Few sprigs fresh basil
• 1 tbsp fried garlic bits

Instructions

 

Pizza dough

• Add all ingredients to the bowl of a stand mixer or a large bowl and knead to a smooth elastic dough.
• Transfer the dough to a lightly oiled bowl, cover with clingwrap or a kitchen towel and leave to rise until double, an hour or two.

Roasted Pumpkin filling

• Toss everything but the fried garlic together to mix well.
• Bake at 180C for 30 minutes, stirring once or twice until the pumpkin is fork tender.
• Stir in the fried garlic. Cool filling.

Assemble

• Preheat the oven to 190C.
• Divide into 2. Roll one half into a 12" round circle. Leaving an 1.5" border, add the filling beginning with oven roasted pumpkin, walnuts and onions, then sun dried tomatoes, vegan mozzarella and fresh basil. Fold the edges over to make the sides, pressing gently into place. Sprinkle over fried garlic bits.
• Transfer to a cast iron skillet or baking tin.
• Bake for 30 minutes until light golden brown and puffy.
• Rest for 15-20 minutes, then slice and serve.