- 1 package dry yeast (about 2 and 1/4 teaspoons)
- 3/4 cup warm water (between 100 and 110 degrees)
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 2 cups all-purpose flour, divided
- Cooking spray
- 1 teaspoon cornmeal
- 1 and 1/2 cups peeled and chopped mango
- 1 tablespoon fresh-squeezed lime juice
- 1 and 1/2 cups shredded vegan Monterey Jack (such as Vegan Gourmet)
- 1/4 cup chopped fresh cilantro
- 2 finely chopped and seeded jalapeno peppers
2. Lightly spoon the flour into dry measuring cups and level with a knife. Add 1 and 3/4 cups of the flour to the yeast mixture, stirring to form a dough. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic (it should feel like the flesh on the inside of your arm). Add the remaining 1/4 cup flour as needed while you knead, 1 tablespoon at a time, to prevent the dough from sticking to your hands. Here's a handy how-to on kneading.
3. Place the dough in a large bowl coated with cooking spray, turning so the top is coated as well. Cover and let rise for 45 minutes. A closed, unheated oven is a great spot for rising dough, since it will be warm and free from drafts.
4. Punch the dough down and turn out onto a baking sheet sprinkled with the cornmeal. Roll or pat into a 14x10-inch rectangle.
Note: I found patting to be a much easier tactic in this step.
5. Lightly coat the dough with cooking spray. Combine the Monterey Jack with the cilantro in a small bowl, and sprinkle evenly over the dough. Top evenly with the chopped jalapeno. Bake at 500 degrees for 8 minutes.
5. While the pizza bakes, combine the mango and lime juice in a small bowl; top the pizza with the mango mixture once out of the oven. Cut into 16 squares with a pizza cutter. I hope you can see in this photo just how lusciously gooey and melted the cheese is, just out of the oven.
8 servings (2 slices), Calories 236
A perfect pizza dough, topped with wonderfully gooey cheese and sweet mango. Surprisingly, the pizza was a touch bland; leave the seeds in the jalapeno for more heat, or add a touch of herbs or spices to the cheese-and-cilantro mixture. I also would add the mango before the pizza bakes next time, so it becomes warm and lightly caramelized .
I preferred this pizza even better when sprinkled with chopped Lightlife ham:
Or chopped and cooked Gardein chicken on top:
Both add an extra, savory layer to the flavor.