Small-size bowl, Large-size bowl, Large-size saucepan, Rolling pin, Baking sheet, Parchment paper or silicone baking mat
Ingrediënten
For the crust:
¼cup60 ml water, heated to 100°F (38°C)
1¼teaspoonsactive dry yeast
1tablespoon21 g agave nectar
2½cups300 g bread flour, plus more for dusting
1teaspoonfine sea salt
½cup120 g salsa, store-bought or homemade (page 83)
1tablespoonplus ½ teaspoon18 ml canola oil, divided
For the filling:
1teaspooncanola oil
6ounces170 g store-bought soy chorizo or 1 recipe Seitan Chorizo Crumbles (page 209)
2clovesgarlicgrated
¼cup40 g chopped white onion
2teaspoonsground cumin
1cup90 g frozen corn
1cup90 g frozen green peas
1cup240 g salsa, store-bought or homemade (page 81)
Drizzle of hot saucesuch as Tabasco, for serving
Instructies
To make the crust:
In a small-size bowl, combine the water, yeast, and agave.
Let proof for about 10 minutes, until it foams and bubbles.
If it doesn’t foam, start over with fresh yeast.
In a large-size bowl, stir together the flour, salt, salsa, and 1 tablespoon (15 ml) of the oil.
Stir the proofed yeast into the flour mixture.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
Add more flour if the dough is too sticky.
Shape into a ball.
Lightly coat a large-size bowl with the remaining ½ teaspoon oil.
Turn the dough to coat, cover, and let rise for 90 minutes, until doubled in size.
To make the filling:
In a large-size saucepan, heat the oil.
Crumble the soy chorizo into the pan, and add the garlic, onion, and cumin.
Cook over medium heat for about 4 minutes, until lightly browned.
Add the corn, peas, and salsa.
Simmer for 6 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Line a baking sheet with parchment paper or a silicone baking mat, such as Silpat.
Punch down the dough, and roll it out into an 8 × 10-inch (20 × 25-cm) rectangle directly on the parchment or Silpat.
Spread the filling evenly on top; let rest for at least 20 minutes while the oven preheats.
Bake for 24 minutes, or until the edges of the crust are golden brown.
Drizzle with hot sauce, if desired, upon serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of avocado or a simple mixed green salad for a more filling meal.Wine Advice:Pair with a chilled, crisp white wine like a Sauvignon Blanc or a light red like a Pinot Noir for a balanced meal.