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.
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.