Mamma Mia! Just call me Pri-Nonna 😉 Whoever said you can’t have 💣 vegan pizza hasn’t had mine. This is my rendition of one of my favorite pies from my local pizzeria in Staten Island – Goodfellas. They have a “Sally Pie” which is layered potato, onion, rosemary, fresh mozz & a garlic cream sauce, but I actually think it’s not on the menu anymore! I’m an OG, so I know they’re original items. In any case, I love that pie so, I veganified it!

You can 100% make this with story bought dough, but honestly, it’s so much more satisfying to make everything from scratch, so why not?!

Into videos? You can watch the recipe video here!

ROSEMARY CHILI DOUGH:

• 1 package dry active yeast
• 1 tsp sugar
• 1/4 cup warm water
• 1 1/2 cup all purpose flour
• 1 tbsp extra virgin olive oil – I used Filippo Berio
• 1 sprig fresh rosemary
• 1/2 tsp red chili flakes
• 1/2 tsp kosher salt
• another 1/4 cup warm water

BÉCHAMEL:

• 1 tbsp plant butter – I used Flora Plant
• 2 tbsp all purpose flour
• 1 cup oat milk – I used Oatly
• 1 sprig rosemary
• 1/4 freshly ground nutmeg
• pinch black pepper
• pinch kosher salt

TOPPINGS:

• 3-4 slices vegan mozzarella – I used Follow Your Heart
• 3-4 slices vegan provolone – I used Follow Your Heart 
• 3 baby potatoes
• 1/2 red onion
• 2-3 cloves garlic
• 1 sprig rosemary
• 1/4 tsp red chili flakes
• black pepper
• 2 tsp extra virgin olive oil
• fresh basil leaves for garnishing

1. DOUGH: In the bowl of a stand mixer, add in the yeast, sugar, and warm water. Whisk and cover with a kitchen towel to allow to bloom for 10 minutes. While the yeast is bloomed, pull rosemary away from stem, add to a mortar & pestle, along with kosher salt and red chili flakes. Break down until coarsely ground. Uncover and fit the dough hook attachment to your stand mixer. Add in the flour, spice mixture, olive oil and mix on low. Once it starts to combine, add in the second 1/4 cup of warm water and mix for another 30-60 seconds until just combined. Remove onto a floured surface and using the heel of your palm, knead for 3-4 minutes until it comes together in a smooth ball. Oil the same mixing bowl with some more evoo, roll the dough around in it. Cover and place in a warm, dark place. TIP: preheat your oven on 110 for 5-10 minutes, shutoff and place the covered bowl in the oven. Let rise for 90 minutes or until dough has doubled in size.

2. BÉCHAMEL: In a small pot over medium-low heat, add in butter. Once melted and bubbling, add in the 2 tbsp of flour and whisk until combined and lightly golden in color. Reduce heat to low and pour in oat milk. Whisk until everything is combined and there are no visible lumps of flour. Once the mixture starts slowly bubbling – after about 2-3 minutes, add in the whole sprig of rosemary, freshly ground nutmeg, salt and pepper. Mix using a wooden spoon until combined. Once sauce has thickened, after about another 3-4 minutes, dip the spoon and run your finger across the back. If the sauce doesn’t bleed, then it’s ready. Remove from the heat and cover until ready to use.

3. TOPPINGS: Using a mandoline, thinly slice the red onions, potato, and garlic.

4. MAKE A PIZZA: Line a large sheet pan with parchment paper and place in the middle rack in the oven. Preheat oven at 475. Flour your surface and rolling pin. Once the dough has doubled in size, give it a punch to release the air bubbles.

Place on your floured surface and use your hands to start stretching it out. Then using the floured rolling pin, gently roll it out until desired thickness and shape. Leave it thicker for a fluffier crust. Then flour a pizza paddle and dust it with some cornmeal – this will help make a crispy crust. Gently place your dough on top of the paddle.

Spread the bechamel generously all over. Then add on the slices of cheese, then red onion, potato and garlic all over. Pull a few sprigs off of a rosemary stem and place on top all over. Sprinkle on red crushed pepper, black pepper and a drizzle of evoo.

5. BAKE: Gently slide the pizza onto the hot sheet pan and bake for about 15 minutes until crust is crisp and slightly golden.

Broil for 2 minutes at end to get a little color on the cheese. Remove and immediately drizzle with more evoo and tear on some basil. Cut and serve immediately! Enjoy!