Charcoal Pizza with Grilled Vegetables
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This charcoal pizza is more than just a dish—it’s a culinary experience that plays with visual and flavor contrasts. With its intense black crust and vibrant grilled vegetables, it surprises both the eyes and the palate. Bold yet delicious, this creation reimagines the classic pizza as a modern work of art, perfect for impressing your guests.
Activated charcoal, used here to give the dough its striking black color, is not only visually impressive but also beneficial. Known for its detoxifying properties, it can help soothe digestive discomfort and absorb certain toxins. Rest assured, there are no health risks when consumed in reasonable amounts in recipes like this one. In this case, its role is primarily aesthetic and culinary, bringing a unique dimension to an already surprising dish.
When it comes to the toppings, the choice of vegetables is key to creating a balance of flavors and textures. Red, yellow, and green bell peppers bring a mild sweetness and vibrant colors. Grilled cherry tomatoes add a juicy, tangy touch. Feel free to adapt the recipe to the season—zucchini, mushrooms, or even eggplant pair beautifully with this bold crust. The key is to grill the vegetables just enough to bring out their flavors while keeping a slight crunch.
With this recipe, Maison Marmite invites you to discover a new side of pizza. The black charcoal dough highlights the vibrancy of the grilled vegetables, and the optional plant-based cheese adds an irresistibly melty touch. Whether it’s for a convivial evening or an original solo meal, this pizza proves that culinary creativity knows no bounds. Let yourself be tempted by this bold mix of simplicity and innovation!
Charcoal Pizza with Grilled Vegetables
Ingredients
For the dough:
- 250 g of flour (wheat, spelt, or a gluten-free blend if needed.)
- 1 teaspoon of activated charcoal powder (available in health food stores.)
- 150 ml of warm water.
- 1 teaspoon of dry yeast.
- 1 teaspoon of sugar.
- 2 tablespoons of olive oil.
- 1/2 teaspoon of salt.
For the topping:
- Light tomato sauce or a plant-based cream (like cashew cream or almond cream.)
- Colorful vegetables: red yellow, and green bell peppers, cherry tomatoes halved.
- Plant-based shredded cheese (optional)
- Arugula or baby spinach for freshness.
- Optional extras: Thinly sliced red onions, black olives, or a few nuts for crunch.
Instructions
Prepare the dough:
- Mix the dry yeast with sugar and warm water (approximately 35 to 40°C - 95 to 104°F). Let it sit for 10 minutes until it becomes foamy.
- In a large bowl, combine the flour, activated charcoal, and salt.
- Add the yeast mixture and olive oil, then knead the dough until smooth and elastic.
- Cover the dough with a clean towel and let it rest in a warm place for 1 hour, or until it doubles in size.
Assemble the pizza:
- Preheat the oven to 220°C (430°F) with fan assistance if possible.
- Slice the bell peppers and other vegetables thinly.
- Roll out the dough onto a baking sheet lined with parchment paper.
- Spread the tomato sauce or your chosen base evenly over the dough.
- Arrange the grilled vegetables decoratively on top of the pizza.
Bake the pizza:
- Bake the pizza in the oven for about 12-15 minutes, until the edges of the crust start to crisp.
- Remove the pizza from the oven, sprinkle with plant-based shredded cheese (if using), and return it to the oven for an additional 3 minutes to melt the cheese.
Final touches:
- Once out of the oven, top the pizza with fresh arugula or baby spinach for a burst of freshness.
- Drizzle with olive oil and, if desired, sprinkle with sesame seeds or chopped nuts for added texture.
A recipe proposed by Maison Marmite
