Description
These pizza buns taste just as good as a regular pizza. They have all the same characteristics of a pizza just stuffed into a bun. It’s a super-tasty savory bun, perfect for parties, picnics, or snacking on the go!
Ingredients
Scale
Main:
- 1 cup + 2 teaspoon (250g) – non-dairy milk, warmed at 100°F, I used soy
- 2 teaspoon – active dry yeast
- 4 cups (500g) – bread flour, measured properly and leveled (See here how to do that)
- ½ cup (100g) – granulated sugar
- 1 ½ teaspoon – kosher salt
- ½ teaspoon – garlic powder
- ½ teaspoon – onion powder
- ¼ teaspoon – dried oregano
- ¼ teaspoon – black pepper
- ¼ teaspoon – paprika
- 1 stick (½ cup or 112g) – vegan butter, cubed and softened at room temp
- Marinara sauce for dipping
Filling:
- ½ can (85g) – tomato paste
- ½ pack (85g) – vegan pepperoni, I used Yves
- 2 (190g) – Beyond Sausages, Hot Italian, defrosted
- 1 package – Miyoko’s Vegan Mozz
- ½ teaspoon – dried oregano
- ¼ teaspoon – chili flakes (add more if you want the heat)
- ½ teaspoon – kosher salt
Toppings:
- 2 tablespoons – bread crumbs
- ½ teaspoon – kosher salt
- ½ teaspoon – onion powder
- ¼ teaspoon – paprika
- Pinch of cayenne pepper
- 2 tablespoons – melted butter
Equipment:
- Liquid Measuring Cup: https://amzn.to/3fL6HSc
- Stand Mixer (optional): https://amzn.to/3fM4t4Z
- Damp cloth or plastic wrap
- Large skillet
- Wooden spoon or spatula (for cooking)
- Medium-sized mixing bowl
- Rubber Spatula
- Food Scale: https://amzn.to/3hltQLC
- Bench Scraper or knife
- 2 baking pans
- Parchment paper
- Pastry brush or silicone brush
- Microwave-safe bowl
- Small mixing bowl
- Wire rack
Instructions
Making Dough:
- Remove the butter from the fridge, cut it into cubes, and allow it to sit in room temp until softened. About 20-30 minutes.
- Heat non-dairy milk to 100°F, or until a little more than lukewarm. Add in the active dry yeast and mix until combined, set it aside for 10 minutes to bloom or until foamy. Do not heat the milk any hotter, or you’ll risk killing the yeast.
- In the bowl of the stand mixer, add in the bread flour, sugar, salt, garlic powder, onion powder, oregano, black pepper, and paprika. Mix to combine.
- Make a well into the dry ingredients, and pour in the yeast and milk mixture. Attach the bowl to the stand mixer, and using the dough hook, start mixing the ingredients on the lowest speed, about 3-5 minutes.
- While the dough continues to knead, add the softened butter one cube at a time until it is fully kneaded in. Increase the mixer speed to 2 and continue to knead the dough for 10 minutes. It should be smooth and elastic, and when you poke it, it bounces back.
- When the dough is ready, transfer it to a work surface (you do not need to add flour to the work surface, the dough is not that sticky), and shape it into a round taut ball. Gather the ends of the dough to the middle, and pinch them together. Flip it over with the seam side down and use your hands to move it around in a circle. Tucking the dough underneath itself, pull their tops taut. Place the shaped dough into a large lightly oiled bowl (or just use the same stand mixer bowl). Cover with a damp cloth or plastic and allow it to rise in a warm spot for 1-2 hours, or until doubled in size.
Filling:
- While you wait for the dough to rise, cut the pepperoni into quarters and remove the casing from the beyond sausages. Heat up a little bit of oil on a large skillet over medium heat. Cook the Beyond sausage filling, and break it apart in the pan. Cook until crispy and golden. Remove from the pan and set aside. Next, cook the pepperoni until golden around the edges. Allow both to cool.
- In a medium-sized mixing bowl, combine the Miyoko’s Mozz, tomato paste, oregano, chili flakes, salt, cooked sausage and pepperoni. Cover, and place in the fridge until ready to use.
Assembly & Baking:
- Prepare 2 baking pans by lining it with parchment paper and set aside.
- When your dough is done rising (it should have doubled in size. If not, allow it to rise until it has visibly doubled in size), punch down the dough, and divide it into 18 equal-sized pieces. You can eyeball this, or use a food scale for more accuracy.
- Working with one dough ball at a time, while covering the rest with a damp cloth, flatten the dough with a rolling pin, about 3 inches in diameter. Flip it over, so that the smooth side is down and the rough side is up. With your fingers flatten and stretch the edges of the dough about ½ inch more so that you have thinner edges and a thicker center.
- Scoop out about a tablespoon of the filling and place it in the center of the dough, make sure to leave about a ½ inch border of dough bare. (This will help the dough seal together.) Pull up sides of dough to cover the filling and pinch seams together. Flip it over so that the seam side is down, and use your hands to move it around in a circle to encourage the dough to tuck into itself. This will help make sure the seam is sealed.
- Place the buns on the prepared baking pans, leaving about 2 inches in between, and cover with a damp cloth. Let it rise for another 30 minutes.
- While you wait, preheat the oven to 350°F. In a small bowl, combine the bread crumbs, salt, onion powder, paprika, and cayenne pepper. Then, in a small microwaveable bowl, heat up and melt the butter. Set both aside.
- When the dough is ready, use a silicone brush to brush the tops of each bun with butter. Then sprinkle a little bit of bread crumb mixture. Place one baking pan in the oven at a time and bake for 25 minutes until golden brown.
- Remove the buns from the oven, allow to cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling down. Serve with some marinara sauce and enjoy!
Notes
- These will keep in the fridge for a week, reheat in the microwave for about 20 seconds.
Keywords: vegan, recipe, appetizers, snack, pizza, bread, party
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