Vegan Shepherd Pizza – Summer

5 from 4 votes
Prep Time 40 minutes
Cook Time 25 minutes
Rest Time 1 hour 15 minutes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dough:

  • 200 g Wheat flour, type 405
  • 90 g Water, lukewarm
  • 5 g Mushroom broth, Kraft bouillon
  • 1 tsp Sugar, white, fine
  • 10 g Dry yeast
  • 2 tbsp Olive oil

For covering:

  • 6 medium sized Tomatoes
  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 4 tbsp Tomato juice
  • 1 Hot peppers, red, long, medium hot, (from the glass)
  • 8 Discs Zucchini
  • 1 Hot peppers, red, long, mild, (from the mason jar)
  • 6 Olives, black, pitted
  • 2 Olives, green, filled
  • 0,5 Walnut kernel
  • 1 tbsp Extra virgin olive oil

For seasoning:

  • Oregano
  • Salt
  • Pepper, black, fresh from the mill
  • Rosemary leaves, finely chopped

To garnish:

  • Flaked almonds
  • 1 tbsp Rosemary, fresh, finely chopped
  • 1 Rosemary sprig, fresh


The dough:

  • For the bottom, dissolve the mushroom broth and sugar in lukewarm water. Then stir the dry yeast into the mixture. Mix together with the flour and knead into a crumbly dough. Add 2 tablespoons of sunflower oil and process into a smooth dough in 10-15 minutes. Shape it into a ball and leave it covered in a warm place for 60 minutes.

In the meantime:

  • 3 Wash the tomatoes, remove the stalks, cut across into 6 mm thick slices and discard the cuts. Briefly fry 8 slices with 2 tablespoons of olive oil in the pan and season with pepper, salt and oregano and keep them ready. Wash the remaining tomatoes, remove the stalks, peel them, cut in half lengthways and cut out the green and white stems. Halve each half lengthways, remove the grains and cut the quarters into small cubes.
  • Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Heat 2 tablespoons of the sunflower oil in a sufficiently large pan, add the onion and garlic pieces and fry until the onions are translucent. Deglaze with the tomato juice and stir in the small tomato cubes. Turn off the heat and let it simmer for 5 minutes with the lid on. Season to taste with the spices. Take it off the stove and have it ready.
  • Wash the zucchini, cap at one end and cut across into 6 approx. 5mm thick slices. Fry on both sides in a pan with the remaining oil until light brown spots appear. Drain on paper towels.
  • Grease a 32-pan pan with 1 tablespoon of olive oil. Roll out the dough in a circle to 28 cm, place in the pan and let rise for 15 minutes. Perforate the dough with a fork and fry on one side over a moderate heat with a lid until very light brown. Turn the underside to the top, adding 2 tablespoons of water and 2 tablespoons of oil to the bottom of the pan. Brush the top with the tomato mixture.
  • Place the fried tomatoes and zucchini in a ring on the pizza. Place 4 slices of the raw tomato in the middle. Spread the pepper pieces on the pizza. Add the olives and sprinkle everything with a pinch of the seasoning ingredients. Place the walnut half in the middle and drizzle the olive oil over everything.
  • Garnish with the remaining ingredients. Fry the pizza with the lid on over a moderate heat until the underside is also light brown. Slide out of the pan onto a wooden board, garnish, divide into 8 pieces, serve hot and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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