Margherita pizza (VEGAN)

                                                            Margherita pizza vegan


                                                                                           makes two serves 3

                                                                                            takes forty minutes 


                                                                                                              

                                         step one

                                        

  • Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 8 mins until smooth. Cover with a tea towel and set aside.

    • STEP 2 making the sauce

      mix the passata, basil and crushed garlic together, then season to taste and leave to stand.

      • STEP 3 rolling out the dough

        Give it a quick knead, then split into two balls. On a floured board, roll out the dough into large round bases, about 28cm across, using a rolling pin/hands. The dough needs to be very thin as it will rise in the oven. Lift the bases onto two floured baking sheets.

        • STEP 4 Toping and baking

           heat the oven to 240C/220C gas/fan  7. Put another baking sheet or an upturned baking tray in the oven. Smooth sauce over bases. Cover with cheese and tomatoes, drip with olive oil and season. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

  • Ingredients 

  • the base

300g strong bread flour

1 tsp of instant yeast

1 tbsp of olive oil

For tomato sauce

100ml passata

Handful of basil 

For the topping

125g of mozzarella balls sliced 


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