Vegan pizza with sautéed spinach and habanero peppers is a yummy and healthy recipe that delights with its vivacious colors and top flavor.
The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania.
Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries.
It has become one of the most popular foods in the world and a common fast food item in Europe, North America and Australasia.
A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita.
Of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag — red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen, although later research cast doubt on this legend.
Chef Nikos Nezeritis prepares a vegan pizza preserving all the deliciousness of the ingredients by using pure raw materials.
Ingredients
For the dough
- 900 gr flour
- 12 gr fresh yeast
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 500 gr lukewarm water
- 80 gr olive oil
For the filling of vegan pizza
- 3 fresh onions
- 1 kg fresh spinach
- Half leek
- Half bunch of fennel
- 10 leaves of fresh mint
- 2 small tomatoes
- 3 habanero peppers (these are hot)
- 1 small onion
- 100 gr sliced olives
- Olive oil and Salt
Cooking instructions
Place the lukewarm water, yeast and sugar in a bowl and mix them.
Wait 5 minutes for the yeast to activate. Αdd salt, olive oil, flour and mix until the dough won’t stick to your hands.
Let it rest and divide it into two balls and let them rest. Roll out the dough by using corn flour and place an empty pan in the oven, which we have turned on to 230 degrees.
When the oven reaches temperature, place the open dough inside, carefully with the assistance of a cutting board, bake until vegan pizza takes on a nice color. Put the olive oil in a large pan and saute the leek, green onions, spinach (wash it well), fennel and thyme. When these are sautéed and absorb their liquids, close it and transfer it to a blender. Salt and mash well.
Spread the spinach mixture on the baked base and garnish with onion slices, tomatoes, peppers, olive slices and habanero peppers.
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