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When you make pizza for yourself, and really start getting the hang of it, it’s impossible to ever settle for a chain pizza pie again. I mean that from the bottom of my heart. It’s a skill that is easy to master and the flavor is 1000 times better, PLUS you get to control your ingredients. All that without mentioning that it will cost you pennies compared to the astronomical price of a pie. Seriously, I don’t understand why pizzas cost so much.
Plus, if you’re vegan, you can definitely make a better pie than the chains anyway! You get to pick what cheeses you want, the specific sauce, and toppings. AND each additional topping isn’t going to cost you $2!! Pile it on!
I kept this pie super simple with vegan cheese, vegan sausage and onions. Normally I make my own sauce, but to make the pie super-special, I used Misteka’s (Soon to be Heka’s) Signature Sauce as the lovely base. It’s spiced with warm Mediterranean / Egyptian spices, super tomatoey, and has chunks of earthy green pepper that can double as a topping. YUM!
Wait… Heka? What the Heka is going on? What’s Heka? To that end, I have a exciting revelation!
I am beyond thrilled to introduce you to Iman, the mastermind behind this beautiful signature sauce! She and I have joined forces, and have begun an official partnership together as Heka Saucery, LLC! She has been selling her signature sauce at her food stall in Clarksville Commons (Koshary by Misteka), and approached me to help her take her sauce to the next level. That means selling this signature tomato sauce not only wholesale to grocers and boutiques, but as an online retailer to the public as well! We are in the beginning stages of bringing this liquid gold to the market, but in the mean time you can always pick some up at her food stall in Clarksville, MD and make this beautiful Southern Mediterranean Pizza Pie for yourself.
Misteka Foods Signature Tomato Sauce is available in 32 ounce containers for $13.85 through Koshary by Misteka’s website, under Sauce and Dressings. Other sauces are available as well. The garlic sauce would be a great drizzle for the Huevos Rancheros! This sauce needs to be refrigerated, so it’s available locally in and around Clarksville, MD.
You can find Koshary by Misteka on the following social channels:
Signature Southern Mediterranean Pizza
- Pizza Peel
- Pizza Stone
- 1 Pre-made Pizza Crust
- 1 Tablespoon Olive Oil extra virgin
- 1 Tablespoon Semolina Flour *
- ½ Cup Signature Tomato Sauce
- 1 Link Beyond Italian Sausage crumbled into pea sized pieces
- ½ Cup Vegan Mozzarella Cheese
- ⅓ Cup Vegan Parmesan Cheese
- ¼ Cup Red Onion thinly sliced
- 1 Scant Handful Fresh Baby Arugula
- If your pizza crust is refrigerated, bring it out of the refrigerator, dust a work surface with 2 Tablespoons of flour to prevent sticking, and knead the dough for about 15 seconds, and form a tight ball. Place a little oil in a small bowl, coat the dough with the oil, cover and let warm for about 2 hours.
- When the dough has warmed and risen slightly, it’s time to preheat the oven and begin. Preheat the oven to 500°F, leaving your pizza stone inside.
- Prepare and measure your ingredients. Dust your pizza peel with about 1 Tablespoon of semolina flour. If you don’t have semolina flour, cornmeal, or even flour will work. The idea is to keep the crust from sticking to the peel. Gently shape your crust into about a 12 inch diameter. First, I flatten it with my palm, then using my fingers, I gently press down and out. If you’re more experienced with dough, you can pick it up from one side, as you massage it with your fingers, and let gravity help you stretch it out as you work your way around the edge of the crust.
- Place the crust on the pizza peel, pick up the peel and gently move it front to back, to make sure the dough is not sticking to the peel. Assemble the pizza by spreading the sauce evenly, then add the mozzarella and parmesan, and then the onions.
- Using the pizza peel, carefully transfer the pizza to the stone in the oven. Working quickly, evenly add the sausage to the pizza. I do it this way, because sometimes more heavy toppings will fall off the pizza during the transfer. Cook for 10 minutes, or until the crust is golden brown and the sausage is cooked.
- Remove from oven, and allow to cool for 5 minutes before slicing and topping with fresh arugula. Enjoy!
- If you don’t have Semolina Flour, you can use cornmeal, or even regular All Purpose flour.
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