Vegan wholemeal pizza with seitan, peppers and onion

Ingredients

For 1 serving

• Whole wheat flour80 g
• Active dry yeast2 g
• Seitan100 g
• Bell peppers120 g
• Onion50 g
• Tomato passata80 g
• Extra virgin olive oil2 teaspoons
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, soy,

In season: June – September

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, cut the seitan into strips; wash the peppers, remove seeds and membranes and slice them; peel and slice the onion. Heat the oil in a frying pan over high heat and stir-fry everything for 5 minutes with a pinch of salt, until the vegetables are just soft and the seitan golden.
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 salted tomato passata, dried oregano and the seitan stir-fry.
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 base crisp.