Within the check kitchen this week, we had a rare visitor. We pulled out all of the stops to bathe him with a vegan “feast” that rivaled his favourite meals again residence in Switzerland. He loved our 72-hour dough a lot, we determined to call a pizza after him – “The Seba.” Topped with vegan, VioLife mozzarella cheese, thinly sliced purple onions and a drizzle of Italian olive oil, it’s simplicity at it’s most interesting, but a style explosion all the identical!
This mix of components is a well-liked one in Italy and our visitor was excited to attempt it with our dough and metal. The Seba is unquestionably one pizza you need to add to your private home repertoire. Our 72-hour dough is made with natural wheat flour and since it’s fermented over three days, it’s full of taste. The earthiness of the purple onion and the silky soften of the vegan cheese, make this pie extra-special, similar to our visitor!
The Seba
Substances
1 – 72 hour pizza dough
1/2 purple onion, thinly sliced
1/4 cup VioLife Vegan Shredded Mozzarella
cracked black pepper
further virgin olive oil
Instructions
1. Preheat your oven at 500 F with the Baking Metal on the highest rack for one hour.
2. Stretch or roll out your pizza dough right into a cylinder and place on a calmly dusted pizza peel. Give it a shake to guarantee the dough is unfastened.
3. Distribute the VioLife cheese excessive with the thinly sliced purple onions. Give the dough one final jiggle to guarantee its unfastened and launch into your oven.
4. Bake for 4-5 minutes, open oven and rotate 180 levels. Shut oven and proceed to bake for 1 or 2 extra minutes. Take away.
Within the check kitchen this week, we had a rare visitor. We pulled out all of the stops to bathe him with a vegan “feast” that rivaled his favourite meals again residence in Switzerland. He loved our 72-hour dough a lot, we determined to call a pizza after him – “The Seba.” Topped with vegan, VioLife mozzarella cheese, thinly sliced purple onions and a drizzle of Italian olive oil, it’s simplicity at it’s most interesting, but a style explosion all the identical!
This mix of components is a well-liked one in Italy and our visitor was excited to attempt it with our dough and metal. The Seba is unquestionably one pizza you need to add to your private home repertoire. Our 72-hour dough is made with natural wheat flour and since it’s fermented over three days, it’s full of taste. The earthiness of the purple onion and the silky soften of the vegan cheese, make this pie extra-special, similar to our visitor!
The Seba
Substances
1 – 72 hour pizza dough
1/2 purple onion, thinly sliced
1/4 cup VioLife Vegan Shredded Mozzarella
cracked black pepper
further virgin olive oil
Instructions
1. Preheat your oven at 500 F with the Baking Metal on the highest rack for one hour.
2. Stretch or roll out your pizza dough right into a cylinder and place on a calmly dusted pizza peel. Give it a shake to guarantee the dough is unfastened.
3. Distribute the VioLife cheese excessive with the thinly sliced purple onions. Give the dough one final jiggle to guarantee its unfastened and launch into your oven.
4. Bake for 4-5 minutes, open oven and rotate 180 levels. Shut oven and proceed to bake for 1 or 2 extra minutes. Take away.
