Meatless

I read a statistic that 36% of people order pepperoni on their pizza, making it the #1 pizza topping in the US! Now that Field Roast has introduced their plant-based pepperoni with flavor just like traditional pepperoni, I think a lot more people will be adding *pepperoni to their pizza! #FieldRoastPartner

These delicious pies were topped with tomato sauce, Field Roast Pepperoni , Field Roast Mexican Blend Chao Shreds, green olives, pickled jalapeños, roasted red peppers, and finished with Maldon salt.

The pepperoni is flavoured with cracked fennel, black pepper, garlic, paprika, adding a lovely texture and taste to the pizza. While the Chao Shreds are rich in bold, comforting, melt-in-your-mouth flavour.

This is simply a tasty pizza!

Ingredients

• 1 package Field Roast Classic Pizzeria Plant-Based Pepperoni (5oz/141g)
• 1 package Field Roast Chao Mexican Style Blend Shreds (7oz/200g)
• 24 oz/700g Traditional Pizza Dough (store bought, thawed if frozen)
• 1 cup Tomato Sauce (see below)
• ¼ cup Roasted Red Peppers, diced
• ¼ cup Olives, pitted and sliced into circles
• ¼ cup Pickled Jalapeños, rings
• Maldon Sea Salt

Tomato Sauce

• 1 cup Passata
• ½ teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon pepper

Tools

• Flour for working the dough
• A pizza peel or back of a large metal sheet pan
• Pizza oven, grill, or pizza stone & oven

Preparation

Remove dough from the fridge 60 minutes before you plan to use it and allow it to come to room temperature. 

Mix all tomato sauce ingredients in a bowl and set aside.

If using a pizza oven, preheat it to between 850°F – 900°F (450°C – 480°C). Cook time – about 90 seconds.

If using a grill, preheat it to approximately 450°F (232°C), leaving approximately half the grill for indirect cooking. Cook time 10-14 minutes.

If using an oven, place a pizza stone on the lowest rack of your cold oven and preheat to 450°F. The stone will require 15-20 minutes longer to come to temperature than your oven. Cook time 10-14 minutes.

When the cooking source has preheated, place the dough on a floured work surface and divide the into 2 equal balls (12oz/350g).

Work the first dough ball with your hands to stretch into approximately an 11” (28cm) circle or use a rolling pin to roll out an 11” circle (neither method must be perfect!) The dough should not be sticky so continue to dust with flour while you stretch it out. (See Cook’s Tip before proceeding)

Place the stretched dough on a pizza peel (or back of a sheet pan that has been dusted with flour). Work quickly now to place the toppings on the pizza. Also, do not overload the pizza or it will stick to the peel (sheet pan).

Begin with a layer of tomato sauce, a layer Chao Shreds, the Plant-Based Pepperoni, red pepper, olives, jalapeños, and finish with a little more Chao Shreds.

To cook

Pizza oven – slide the pizza into the hot oven as far away from the live flame as possible. As the edges begin to rise, rotate the pizza ¼ turn. Continue to turn every 10 to 20 seconds until the pizza crust is cooked through and the toppings are hot. Total cook time approximately 90 seconds.

Grill – carefully brush a little oil over the hot grill grates. Slide the pizza onto the hot grill over direct heat. Close the lid and cook for 2 – 3 minutes until bottom and edges begin to brown. Remove pizza and slide the pizza over to the indirect heat portion of the grill, close the lid and cook until the crust is cooked through, and toppings are hot (rotating the pizza 2 or 3 times as it cooks). Total cook time 10–14 minutes.

Oven – slide the pizza onto the hot pizza stone. Cook the pizza until the crust is cooked through and the toppings are hot, carefully rotating the pizza/stone 3 to 4 times while it cooks. Total cook time 10-14 minutes.

Note

In our house we share the pizzas as they come out of the hot oven. If you wish to serve two pizzas at the same time, remove the first pizza just before it is done. When the second pizza is done, put the first pizza back in the cooking source and reheat slightly. (15 seconds in a pizza oven, 60-90 seconds on the grill or in the oven.)

Serve and enjoy!

Cook’s Tip:

If cooking the pizza on a grill or in the oven, it is often easier to bake the dough prior to adding toppings. To do this, add the dough to the hot grill of stone (oven) and cook for approximately 3-4 minutes until the dough begins to rise and brown on the edges. Remove the dough to the peel (or sheet pan). Let the dough cool for a few minutes before topping and finishing the cooking process.

• Prep: 25 min
• Cook: 10 min
• Total: 35 minutes
• Serves: 4

Disclosure: I have participated in a paid partnership with Field Roast. Opinions in this post are my own.

Hope you enjoy my Field Roast Pizza with Plant-Based Pepperoni recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)