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For the Pizza Dough
- 1 cup almond milk, or other non-dairy milk, warm
- 11/2 teaspoons salt
- 2 tablespoons sugar
- 21/4 teaspoons (1 packet) active dry yeast
- 1/4 cup olive oil, or avocado oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 3 cups all-purpose flour, loosely packed using the scoop and sweep method
For the Caramelized Onions and Spinach
- 2 tablespoons vegan butter, or oil
- 1 large onion, sliced
- 4 cups loosely packed baby spinach
- Salt, To Taste
- Black pepper, To Taste
For the Bun Filling
- 2/3 cup Muir Glen Tomato Sauce
- 8-10 leaves basil, torn
- 1-2 tablespoons nutritional yeast, optional
To Make the Pizza Dough (24-48 hours ahead of baking)
Add warmed almond milk, salt and sugar to a mixing bowl and whisk together. Next, whisk in yeast. Let sit 10 minutes to make sure the yeast is activated and forming bubbles.
Whisk in oil and spices. Begin mixing in flour 1/2 cup at a time. If using a standing mixer, use the dough hook to knead dough until elastic and no longer sticking to the sides of the bowl, about 5-7 minutes. If kneading by hand, mix in all the flour at once, then flour your hands and turn the dough out onto a well-floured surface to knead for 5-7 minutes.
Form dough into a ball. Place into a well-oiled bowl, cover with plastic wrap, and let rise in the fridge for 24-48 hours.
Remove from the fridge and let sit for second rise about 1 hour before ready to fill and bake the buns.
To Make the Caramelized Onions and Spinach (30 minutes before baking)
Melt vegan butter in frying pan. Add onions and cook on low heat for 20-30 minutes, until soft, sweet and brown. Stir frequently to evenly cook the onions.
Add spinach to caramelized onions, mix and cook 2 more minutes until wilted. Remove from heat and set aside.
To Make the Buns
Preheat oven to 375ºF.
After the dough has completed its second rise, turn onto a well-floured surface. Dust your rolling pin with flour and roll the dough out into a 1/2 inch thick rectangle.
Spread tomato sauce over the dough, leaving a 2-inch border all around without sauce. Evenly distribute caramelized onion and spinach mixture over tomato sauce. Sprinkle with fresh basil.
Roll dough into a log, tucking in the filling as you go so that it does not escape the sides. Pinch the dough together at the seam to seal the rolls. Flip over so that pinched seam is facing down. Cut into 12 even slices and place in greased 9x13-inch pan. Sprinkle nutritional yeast on top, if using.
Bake for 34-38 minutes until the buns are browned on the outside and cooked, yet soft, on the inside. Serve with warm tomato sauce for dipping.