Made from a fine crisp dough topped with cheese and herbs, Panizzas make a delicious snack.
Vegan Panizza with Sweet BBQ Courgettes Recipe
Made from a fine crisp dough topped with cheese and herbs, Panizzas make a delicious snack.
Ingredients
For the Panizza
| 280g | Gram Flour |
| 1 Litre | Water |
| 1 tbsp | Extra Virgin Olive Oil |
| 1 tbsp | Organic Dried Oregano |
| 2 tsp | Organic Onion Flakes |
| 3 tsp | Himalayan Salt |
| 1 tsp | Cracked Black Pepper |
| Oil for frying |
For the Toppings
| Foraged Pesto/ Pesto,/ Red Sauce/ Tomato Puree/ Hummus | |
| Vegan Cheese/ Cheddar/ Cracked Nuts + Nutritional Yeast | |
| Fresh Tomatoes/ Tinned Sweetcorn/ Frozen Peas, defrosted |
For the Courgettes
| 4 | Courgettes, cut into strips, avoiding central seeded core |
| 2 tsp | Smoked Paprika |
| 2 tsp | Ground Cumin |
| 1 Tbsp + 1tsp | Coconut Sugar/ Brown Sugar |
| ½ tsp | Salt |
| 2 tbsp | Oil |
| 1 tbsp | Cider Vinegar |
Method
- To make the base, bring the water, oil, herbs, salt & pepper to the boil then reduce to a simmer. Sift in the flour and mix vigorously with a whisk until smooth. Reduce the heat to medium and beat for 10 minutes with a wooden spoon until thick.
- Transfer to a clingfilm lined tray and set aside to cool.
- Meanwhile preheat the oven 180C. Mix the courgette strips will all the other ingredients and spoon onto 2 foil lined trays, spaced out. Bake for 15-20 minutes until sticky and glazed.
- Once the gram flour mix is cool, use a cookie cutter to cut out the desired size of pizza base.
- Heat 1cm oil in a frying pan and fry over a medium heat for 4-5 minutes each side until golden and crispy on the outside but soft in the centre.
- Drain and top with your desired toppings. Serve with the courgettes.
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