Ingredients
Method
- Prepare the Yeast: In a small bowl, combine warm water, maple syrup, and yeast. Let it sit for ten minutes until a frothy foam forms on the surface.
- Mix the Dough: Combine the flour and sea salt in your large mixing bowl. Slowly pour in the yeast mixture and olive oil. Bring the ingredients together until a shaggy mass forms.
- Knead with Love: Transfer the dough to a floured surface. Knead for approximately eight minutes until smooth and elastic.
- First Rise: Lightly oil your bowl and place the dough inside. Cover it with a damp cloth and let it rise for ninety minutes.
- Shape the Heart: Punch the dough down, divide it, roll one portion into a circle, and shape it into a heart.
- Prepare the Sauce: Crush the San Marzano tomatoes and mix them with minced garlic, torn basil leaves, and a pinch of salt.
- Assemble the Toppings: Spread sauce over the heart-shaped base, add vegan mozzarella, rainbow peppers, and onions.
- Bake to Perfection: Bake on a preheated stone at 500°F (260°C) for 8 to 12 minutes until golden-brown.
- Final Garnish: Top with fresh arugula and balsamic glaze.
Notes
Preheat your oven for at least forty-five minutes to achieve maximum heat for the best crust. Store leftovers in an airtight container for up to three days, and reheating in a skillet keeps the texture crispy.