Vegan Hoisin-Style Pizza

For the pizza dough:

400g strong white bread flour

90g strong wholewheat bread flour

10g semolina flour

1 sachet fast-action yeast

½ caster sugar

1 tsp salt

325ml lukewarm water

2 tbsp olive oil (plus a little extra for oiling the bowl)

For the hoisin-style sauce:

250g passata

3-4 tbsp soy sauce

2 tbsp sweet chilli sauce

½ tsp Chinese five spice

1 clove grated garlic

2cm grated fresh ginger

Chilli flakes (optional)

For the toppings:

100g soya pieces

1 pak choi

½ courgette

1 aubergine

½ red onion

½ fresh red chilli

1 tbsp olive oil

1 tbsp soy sauce

1 tbsp white sesame seeds (optional)

1 tbsp black sesame seeds (optional)

Makes: 2 x 12-inch pizzas

Preparation time: 2 hours 30 mins

Cooking time: 8 – 10 mins per pizza

Total time: 2 hours 50 mins


  1. For the dough, add the flours, yeast, sugar and salt to a large bowl and mix well.
  2. Add the water and oil and mix until completely combined. If you have a stand mixer, use the dough-hook attachment on a low speed.
  3. Turn out onto a lightly floured surface and knead for 8-10 minutes. If using a stand mixer, turn up to medium/high speed and allow to knead for 5 mins.
  4. Transfer to a lightly oiled bowl making sure you lightly coat the ball of dough in oil as well.
  5. Cover bowl with a tea-towel and leave to rise in a warm place for about 2 hours, or until the dough has doubled in size.
  6. Meanwhile, bring a medium-sized saucepan of water to the boil and add the soya pieces. Allow to simmer for 5 mins.
  7. Drain the soya pieces and leave to cool before using your hands to squeeze out the remaining liquid. Set aside.
  8. Add all the hoisin-style sauce ingredients to a small bowl and mix well.
  9. Add the soya pieces to the sauce and leave to marinate while the dough continues to prove.
  10. Cut the courgette and aubergine into 1cm cubes and toss in the oil and soy sauce.
  11. Transfer to a baking sheet and roast for 20 mins at 180 Celsius. Set aside.
  12. Cut off the base of the pak choi so the leaves separate from each-other. Slice each leaf lengthwise and steam for 5 mins. Set aside.
  13. Thinly slice red onion and fresh chilli. Set aside.
  14. When the dough has doubled in size, turn out onto a lightly floured surface and cut in half.
  15. Shape each half into a ball, lightly flour the top of each, cover with a tea-towel and let sit for another 15 mins.
  16. Pre-heat the oven to or 250 Celsius, making sure the baking tray you are going to use is inside the oven, so it heats up as well.
  17. Using your fingertips, press each ball of dough into a circle approximately 12-inches across, making sure you form a crust at the edge.
  18. Remove the pre-heated baking tray from the oven and carefully transfer the pizza base onto it – it’s best to cook one pizza at a time!
  19. Pour over half the sauce and soya pieces and spread evenly using the back of a spoon. Add half of the rest of your toppings.
  20. Bake for 8 – 10 mins, keeping an eye on it to ensure it doesn’t burn.
  21. Remove from the oven and repeat steps 19 and 20 with your second pizza.
  22. Brush both crusts with a small amount of olive oil and sprinkle over the sesame seeds.


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