Vegan Turkish pizza
You won't even think that this delicious Turkish pizza is vegan!
Ingredients
- Ready made pizza dough but you could make your own!
- 1 red onion chopped
- 1-2 red chili
- 4 cloves of garlic
- 1 small aubergine (or half a large one)
- 3 tsp sea salt
- olive oil
- 220 g vegan mince
- 1 small tin of tomato puree
- 240 ml water
Spices
- 1 tsp smoked paprika
- 1 tsp allspice
- 1 tsp cumin
- 2 tsp cinnamon
- 1 tsp basil
- 1 tsp thyme
- fresh parsley chopped
- juice of half a lemon
- 2 tsp chili flakes
Mint-yoghurt sauce
- fresh mint leaves to taste
- small clove of garlic crushed
- 1 tub yoghurt non-dairy to keep it vegan!
- 1 tsp paprika
- salt & pepper
Garnish
- pomegranate seeds
- cherry tomatoes
- pistachio nuts
- rocket
- fresh herbs: mint, parsley,...
Instructions
- Sauté the onion, garlic, chili and aubergine with some oil in a large saucepan over medium heat for 4-5 minutes. Add some salt in this step to draw out the moisture and help caramelisation.
- Add the vegan mince and the spices to the pan, cook for another 4-5 minutes. Make sure to stir so nothing burns.
- Deglaze the pan with water and the tomato puree. Add all the spices and lemon juice.
- Cook for another five minutes, then turn off the heat. Start pre-heating the oven now to 220°C.
- Roll out your dough and spread the sauce on top in a thick layer.
- Bake in the pre-heated oven for 15 minutes (check the packaging of you pizza dough. Or just keep an eye on it until it's a soft/crispy as you like it!)
- Mix together the ingredients for the sauce in a bowl.
- Take the pizza out of the oven, and drizzle it with lots of the mint-yoghurt sauce. Top with pomegranate seeds, halved or quartered cherry tomatoes, pistachios, rocket, and fresh herbs.
Notes
If you have some leftover Muhammara (roasted red bell pepper and walnut dip), that also goes great as a topping.
Recipe adapted from Avantgardevegan, one of my favourites of his!