Today is first day of Vegan Mofo(Month of Food October) aka Pizza mania month on this blog. The score is 1. Lets see if we can get to 30. #HeckYeahVeganPizza all month! I think hubbs is going to not eat pizza in November after this ;)If you have a request for a fave pizza. Drop me a comment!
I don’t know why I never added Mangoes to my Pizza. Super ripe mango scoops, some spicy chili, some evoo on a super easy super pillowy Crust.. Heaven!
I picked up a good load of Hatch Chiles and made some stews, some roasted chile pesto and was wondering what else to do with them. I happened to have a ripe mango sitting on the counter and decided to mix them up.
I decided to make a white fluffy basic crust with a mild garlic flavor for the base. And everything together is yummilicious!
I am going to try a new crust with each pizza post this month too. so lets see how that goes..
The mofo and home hunt gods might have to fight it out for my time 😉
Proof the yeast with sugar and warm water.
Add the flours, salt, garlic powder, evoo. Add salt to the flours and not directly to the yeast mixture.
Mix it up with a large spoon and continue mixing or knead for 1-2 minutes. Spray water on top and cover the bowl with a heavy damp towel.
Let sit for 1.5 hours or until doubled.
Add a few Tablespoons of flour on top, oil hands and gather the dough.
Gather the dough and knead for a minute until not sticky.
Make a flat ball and pull lightly from the center out to the edges. Pat and pull onto the parchment to desired size. or roll it using some more flour.
I kept mine about 1/2 inch thick. Since the dough is not kneaded for long, it will not be very smooth. It will still bake out rustic and airy. For smoother and easy to roll out dough, knead the dough for 5 -6 minutes.
Top with ripe mango scoops, hatch chile and spring onions.
Bake in preheated 410 degrees F for for 14 minutes.
Broil on low for 1/2 minute.
Take out, top with fresh chopped cilantro and serve.
there are some extra hatch chiles under the mangoes:).
Mango and Hatch Chile Pizza with White Garlic Pizza Crust
Soy, dairy, egg, corn, nut free . Makes a 12-14 inch pizza
1/2 cup warm water
2 teaspoons raw sugar
1 teaspoon active yeast
1 cup bread flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 Tablespoon evoo (extra virgin olive oil)
bread flour for rolling and working the dough
1-2 Tablespoons evoo
1 ripe mango, cut into scoops
1 hatch chile sliced
(See step pictures above) Warm 1/2 cup of water. Add sugar and yeast and mix.
Let sit for 10 minutes until frothy.
Add the flour, salt, garlic powder, evoo and using a large spoon mix it all(1 minute).
Cover with damp towel and let sit for 1.5 hours or until doubled.
Sprinkle 2-3 tablespoons bread flour on the dough. Oil your hands and gather the risen dough.
Knead for a minute. Add more flour if needed.
Make a flat ball and pull lightly from the center out to the edges. 1-2 inches.
Place on parchment lined sheet and keep pulling till desired size.
(Or alternatively you can roll it out using a rolling pin on a well floured surface. The dough is not a well kneaded and hence not a well gluten formed dough, so it doesnt roll out easily. It will still bake out rustic and airy. Knead for 5-6 minutes to form a smoother dough, and then roll it.)
Brush evoo liberally on top.
Place mango scoops and hatch chile slices.
Add chopped green onions and black pepper.
Bake in preheated 410 degrees F for 14 minutes.
Broil on Lo for half a minute to brown the crust a bit.
Take out, top with fresh chopped cilantro and serve!
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This Pizza is being shared at Slightly Indulgent Tuesdays.