
Vegan Pull-Apart Pizza with Nurishh® Mozzarella
Who knew pizza could get any better? Our Vegan Pull-Apart Pizza with Nurishh Mozzarella has a tasty twist and golden brown crust. Plus, it’s sharable making it an instant favorite for your vegan diners. Recipe courtesy Chef Amy Smith, Miller’s Ale House.
Preparation
Equipment:
Large Baking Sheet, 3" Bowl
For Pizza:
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Preheat oven to 400°F.
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Divide dough into three balls. Coat one ball generously with flour and place on a well-floured countertop.
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Gently flatten the dough into a 6-inch disk. Then stretch the disk into an 8-inch round, working along the edges and giving the disk quarter turns as you stretch.
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Transfer the disk to floured parchment and stretch it into a 10-inch disk. Set aside to rest.
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Repeat with the remaining dough balls.
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Line a baking sheet with parchment paper.
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Beginning with one disk, transfer it to the parchment and spread it with ½ cup marinara. Sprinkle with half of the Nurishh mozzarella and meatless pepperoni.
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Top the disk with another disk and repeat the marinara, Nurishh, and pepperoni.
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Top with the third disk.
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Place a 3-inch bowl upside down in the middle of the pizza layers. Working from the bowl outward, cut the dough into twelve equal parts, leaving the center 3 inches intact.
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Grasp a dough “petal” and gently twist it 360° twice. Twist the next petal twice in the opposite direction. Repeat around the pizza with all the petals.
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In a bowl, combine the olive oil, garlic and parsley. Brush the mixture over the top of the pizza until it is evenly coated.
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Bake for 20 to 25 minutes, until golden brown.
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Serve with the remaining 1 cup warmed marinara for dipping.
Ingredients
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portions
8-12
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serving size
1 Pizza
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day part
Lunch, Dinner
For Pizza:
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2 1/2
lbs pizza dough
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All purpose flour as needed
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1
cup marinara sauce
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2
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20
slices meatless pepperoni
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1/4
cup olive oil
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2
each garlic cloves, minced
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2
tbsp chopped fresh parsley
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1
cup marinara, warmed for serving