Raspberry Crumble Pizza
By Julie Hasson Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013
Serves 2-4 Time: 25 minutes
If you can imagine a dreamy dessert being a love child between a cookie bar and pizza, this would be it.
Makes 2 8” to 9” pizzas
3/4 cup unbleached all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons (1/4 cup) vegan, non-hydrogenated margarine, softened
1/2 batch Easy-Peasy Pizza Dough
About 1/2 cup raspberry jam
Confectioners’ (powdered) sugar, for garnish
1. Preheat oven to 450 degrees.
2. To make the crumble, mix together the flour, oats, brown sugar, and cinnamon in a small bowl. Using your fingertips, mix softened margarine into the flour mixture, squeezing until a nice crumbly mixture forms.
3. Using half a recipe of the Easy-Peasy Pizza Dough on a lightly floured surface, stretch or roll out your dough into two 8 to 9-inch rounds. The dough for this recipe is rolled a little thicker, to hold up to the berry filling.
Don’t worry if your dough tears. Simply patch it back together with your fingers. Lightly dust with additional flour if dough is too sticky. Try not to use too much, or your crust will be very dry. This is a fairly wet and sticky dough.
Spread the jam evenly on the pizza, leaving a 1/4-inch border around the edge. Sprinkle the crumble evenly over the filling.
4. Carefully transfer the pizza to the pizza stone, if using. Otherwise, place the pizza on a parchment-lined baking sheet and place in the preheated oven. Repeat with remaining pizza. Bake for about 10 to 15 minutes, then check it. You want the crumble topping and crust to be nicely browned.
Let the pizza cool for about 5 minutes before slicing and serving. This is a rich pizza, so cut into smaller slices than you customarily would for savory pizza. Dust with the confectioner’s sugar and serve.
Tip: This pizza is best eaten the day that it is made.
Easy-Peasy Pizza Dough
Makes 2 large (14- to 15-inch) or 4 personal thin-crust pizzas Prep and Rise time 2 to 3 hours
Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013
I have been making a version of this no-knead pizza crust for more than 20 years. It never lets me down! It can keep in the refrigerator for up to five days, so it can be made on the weekend and kept for quick weeknight dinners.
3 cups unbleached all-purpose flour
1 teaspoon fine sea salt
2 teaspoons instant yeast, at room temperature
1 1/4 cups warm water (110 to 120 degrees)
2 tablespoons extra virgin olive oil
2 tablespoons agave nectar or 2 tablespoons firmly packed light brown sugar
1. In a large bowl, combine the flour and salt, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil and agave nectar or brown sugar. Stir with a fork until everything is well combined and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.
2. Cover the bowl with plastic wrap or a fitted lid and set aside in a warm place to rise for at least 2 to 3 hours (or up to 6 hours). At this point, you can refrigerate it, covered, for up to 5 days, or divide the dough into two or four pieces and freeze them in a sealed plastic bag (with room for dough expansion) for up to 2 weeks. Let the frozen dough thaw overnight in the refrigerator before shaping.
3. Shape and bake the pizza according to the recipe instructions.