Pizza Robusta con Seitan

Ciao a tutti! We made a pizza today and didn’t have a particular name for it, so we invented one: Pizza Robusta con Seitan, which literally would be “robust pizza with Seitan”! We put everything onto this pizza, so it seemed appropriate.

Here is what we did for the ingredients:

300 grams or 2-2 1/2 cups wheat/rye flour mix (for one pizza in pan size 9X11)
100 grams (about 5 ounces) tomato paste
1 tablespoon capers
1-2 cloves garlic
1 onion (small-medium)
2 potatoes
2 carrots
1 zucchini
2 broccoli stems (on pizza they work nice, otherwise they are too hard to eat steamed)
6-7 black olives, pitted and sliced
50 grams or 1 cup frozen peas
1/4 head of cauliflower or 1 cup
130 grams/4-5 ounces Seitan
olive oil
salt (as needed)

We started by making the crust. We used 100 grams rye flour and 200 grams whole wheat flour. We added a teaspoon of salt, olive oil and warm water. The consistency with this flour will be more dense and take more kneading power. Also, it does not roll out as easily as white flour. The taste is a more hearty taste, though and is better for the health than processed white flour.


Add a bit of olive oil before adding the sauce. That way the dough will remain a bit softer. For the sauce we used tomato paste. Add equal amounts of water with the paste into a bowl and thoroughly mix. Then spread onto the pizza crust.


We also added capers and garlic for extra taste. Then begin by adding a bit of oregano, salt if you want salt and then the vegetables. For this pizza we added the sliced onions first, then potatoes, carrots, zucchini and cauliflower.


We put this into the pre-heated oven at 350 degrees F (about 180 degrees C). When it was just about cooked, about 5-8 minutes before being done, we took it out and added the peas and the spinach. Then we put a bit more olive oil on top.


Buon Appetito!

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