Vegan pizza with smoked tofu, radicchio and onion

Ingredients

For 1 serving

• Whole wheat flour85 g
• Active dry yeast2 g
• Smoked tofu80 g
• Radicchio100 g
• Red onion50 g
• Tomato passata60 g
• Extra virgin olive oil2 teaspoons
• Balsamic vinegar1 teaspoon
• Saltto taste

Contains: gluten, soy, sulphites,

In season: November – March

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the wholemeal flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
3. While it rises, wash the radicchio, remove the core and cut it into strips; peel the red onion and slice it thinly; cut the smoked tofu into roughly 1 cm cubes; season the tomato passata with salt.
4. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the passata, radicchio, onion and tofu, and drizzle with the oil.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the radicchio wilted.
6. Finish with a few drops of balsamic vinegar as soon as it comes out.