Don't be put off by the homemade base because it's really really worth it! It's actually very easy and tastes delicious...the best base I've ever had! Choose from your favourite toppings and get creative!
500g strong white bread flour
½ tbsp salt
1x7g sachet/1½ tsp of fast action dried yeast
1 tbsp golden caster sugar
2 tbsp extra virgin olive oil
325ml lukewarm water
Vegan pesto or passata
Melting vegan cheese...my favourite melting varieties are: Violife Pizza Cheese, Bute Island Sheeze Mozerella, Bute Island Greek Style Sheese
1. Sieve the flour and salt into a large bowl and make a well (hole) in the middle. 2. In a jug, mix the yeast, sugar, oil and water and leave for a few minutes, then pour into the well. 3. Bring the flour in gradually from the sides and whirl it into the liquid using a fork. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. 4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. 5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. 6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about 3-4 medium pizzas. 7. Use the dough straight away unless storing. 8. Roll out into whatever shape you fancy (circle ish) until the dough is about 1/2 cm thick. It should be springy but not sticky.
1. Heat oven to 250ºC/480ºF/Gas Mark 9. 2. Spread the passata or pesto onto the freshly rolled (uncooked) dough. 3. Add the cheese first (this prevents the toppings sliding off). 4. Add a combination of toppings. 5. Put in the oven for 7-10 minutes until golden and crisp.