This spectacular recipe was created by @gingervegan for @vegankind using our Pizza Dough. We loved it - great to see so much flavour on there!
1 pack Sweetpea Pantry Pizza Dough Mix
2 large flat mushrooms
1 tin chickpeas
2 tbsp miso
2tbsp tomato paste
2 tbsp maple syrup
1/2 tbsp liquid smoke
2 cloves garlic
1 tbsp oil plus more for cooking
1 tbsp soy sauce
2 tbsp smoked paprika
1 tsp garlic granules
1/2 tsp salt
Passata, red onion, olives etc for extra toppings.
Cut the aubergine into 1cm thick rounds. Slice mushrooms.
In a small bowl combine the miso, tomato paste, maple syrup, liquid smoke, crushed garlic, oil, soy sauce and mix well.
Heat a frying pan to medium high.
Brush each side of the aubergine slices with the sauce and fry in the pan with a little olive oil until brown on both sides. Set aside.
Use the same pan to cook the mushrooms with a little oil if needed. When nearly cooked add the rest of the sauce stirring for another minute. Set aside.
In a clean pan heat 1 tbsp oil on a high heat, add the drained chickpeas to the pan. Cook stirring until they start to make popping sounds, then add the smoked paprika, garlic granules and salt. Cook for another minute stirring continuously. Remove from heat and set aside.
Make your pizza dough as per the pack instructions. Roll into 2 bases and place onto floured trays. Spread each pizza with pasta, add cheese if using then arrange your mushrooms, aubergine, slices of red onion and olives over the top. Top with the chickpeas. Bake in a pre-heated over at 220C for about 10-12 minutes.
Delicious! - thanks @gingervegan for the original recipe.