Margherita with cheezly vegan cheese.. Excuse the photo, but it was that good that we just had to dig in! 🙂

Ingredients *makes 3 pizza bases*
350g plain flour + some extra for kneading
240ml water
5g fresh yeast
a few pinches of salt
your favourite tomato sauce*
olive oil
vegan cheese

1. for the dough sift the flour and salt in a large bowl
2. melt the yeast in a glass with lukewarm water
3. gently add the water/yeast mixture to the flour little by little until you have a compact dough
4. transfer the dough on a flat pre-floured surface and knead for about 15 mins until you have reached what resembles a quite “fat” dough
5. cut it into three pieces and form three balls
6. cover with a damp cloth and leave to rise for about 4 to 5 hours
7. once the dough has risen spread some flour on your flat surface and flatten it out with a rolling pin (to be proper pizza it should only be done by hand, but it is quite difficult if you don’t make pizza on a regular basis. i tried myself and screwed up the first one, so i did the other two with the pin)
8. cover with a few generous tablespoons of *tomato sauce (i made mine the night before by lightly frying a mix of one diced onion, a carrot and a celery stick with 2 tbsp of olive oil. once the onion is transparent add some salt to help exude water and let go for another few mins. then add 750ml to a litre of passata and bring to a boil, let simmer for about 45 mins with a lid on. then blend everything and you have a very tasty but simple tom sauce)
9. grate some vegan cheese on top of it and drizzle with olive oil (i am not a big fan of vegan cheeses on their own but on pizza i found one that works quite well)
10. bake for about 10/15 mins in a preheated oven at 200 degrees


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