Vegan Pizza Production Manual

Updated at July 27th, 2024

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Table of Contents

Need an easy printout? Recipe Overview Production Process

You can find the printer-friendly, condensed version of this article here.

Recipe Overview

Component	Avg Weight/Qty	Shelf Life	Storage Type
Parbaked Pizza Shell	1 ea (900 g)	2 days	Refrigerator
Bianco Dinapoli Pizza Sauce	320 g	1 week once opened	Refrigerator
Roasted Squash	120 g	1 week after preparation	Refrigerator
Roasted Eggplant	80 g	1 week after preparation	Refrigerator
Roasted Portabella Mushroom	80 g	1 week after preparation	Refrigerator
Roasted Bok Choy	50 g	1 week after preparation	Refrigerator
Roasted Yellow Bell Pepper	80 g	1 week after preparation	Refrigerator
Extra Virgin Olive Oil	5 g	Indefinitely, or refer to product expiry date	Dry
Maldon Sea Salt	5 g	Indefinitely	Dry
Black Pepper	5 g	Indefinitely	Dry
Final Product	1540 g	4 hours	Room temperature

Cut squash into roughly 1-2 mm thick half-wheels.
Toss in olive oil.
Bake at 500°F for roughly 5 minutes, or until lightly browned on the edges (refer to photo).

Cut eggplant into roughly 1-2 mm thick half-wheels.
Toss in olive oil. You may have to use more than usual, as the eggplant tends to soak up more oil.
Bake at 500°F for roughly 5 minutes, or until lightly browned on the edges (refer to photo).

Slice mushrooms thinly into roughly 2 mm thick strips.
Toss mushrooms in olive oil or another suitable cooking oil.
Bake in a convection oven at 500°F for at least 7 minutes to allow most of the moisture to be cooked out of the mushrooms.

Cut bok choy into roughly 1 in pieces.
Toss in olive oil.
Bake at 500°F for roughly 5 minutes, or until lightly browned on the edges (refer to photo).

Cut yellow or orange bell pepper into roughly 0.5 cm thick strips.
Toss in olive oil.
Bake at 500°F for roughly 5 minutes, or until lightly browned on the edges (refer to photo).

Set the oven to the appropriate parameters for topped pizza (this differs from oven to oven).
Bake for roughly 8 minutes initially (this may differ depending on equipment), and from that point on, check the pizza closely to ensure that the ingredients do not burn.
Check the final product photo above as a reference for doneness.
Remove the pizza immediately from the pan and onto a cooling rack.
Add Roasted Bok Choy.
Drizzle extra virgin olive oil in a wide zig-zag pattern across the surface of the pizza.
Sprinkle Maldon Sea Salt evenly across the surface of the pizza.
Sprinkle freshly cracked black pepper evenly across the surface of the pizza.
Once the pizza has cooled for roughly 5 minutes, use a pair of offset kitchen shears to cut the pizza into six even slices. Please take extra care to ensure that each slice is roughly of the same weight.

pizza plant-based