Pizza
Pizza topped with tomato sauce, mushrooms, peppers, olives and melted vegan 'cheese'
LUNCH/DINNERSNACKS
Total
50min
Prep
15min
Cook
35min
Servings:slices
For the Dough:
- 250 mlWarm water
- 1 tbspOlive oil
- 1 tspDry instant yeast
- 2 cupsPlain flour
- 1 tspSalt
For the Toppings:
- 250 grTomato sauce
- 200 grGrated Violife vegan 'cheese'
- 200 grMushrooms
- 1Green or red bell pepper
- 80 grPitted black olives
- 2 tbspOlive oil
- Salt to taste
- Black pepper to taste
- Oregano to taste
- Garlic powder to taste
Pizza
Pizza topped with tomato sauce, mushrooms, peppers, olives and melted vegan 'cheese'
LUNCH/DINNERSNACKS
Total
50min
Prep
15min
Cook
35min
Servings:slices
INGREDIENTS
For the Dough:
- 250 mlWarm water
- 1 tbspOlive oil
- 1 tspDry instant yeast
- 2 cupsPlain flour
- 1 tspSalt
For the Toppings:
- 250 grTomato sauce
- 200 grGrated Violife vegan 'cheese'
- 200 grMushrooms
- 1Green or red bell pepper
- 80 grPitted black olives
- 2 tbspOlive oil
- Salt to taste
- Black pepper to taste
- Oregano to taste
- Garlic powder to taste
INSTRUCTIONS
For the Dough:
- 1In a bowl, combine the warm water, olive oil and yeast. Mix well and cover with a cloth. Leave to rise for at least 1 hour.
- 2After rising, flour a surface and roll the pizza dough out to your desired thickness.
- 3Line a baking tray with parchment paper and transfer the dough to the tray.
For the Toppings:
- 1Thinly slice the mushrooms and set aside.
- 2Thinly slice the pepper and set aside.
- 3Slice the olives into rounds and set aside.
- 4In a frying pan, heat the olive oil. Add the pepper slices and season with salt, garlic powder, black pepper and oregano. Stir until cooked through and remove from the pan. Set aside.
- 5In the same pan, add the mushrooms and season with salt, garlic powder, black pepper and oregano. Stir until they release their juices and are fully cooked. Remove from the heat and set aside.
For Assembly:
- 1Spread a generous layer of tomato sauce over the dough. Season with garlic powder and black pepper.
- 2Distribute the mushrooms, peppers, olive rounds and vegan 'cheese' on top. Finish with oregano.
- 3Bake at 180°C until golden and the 'cheese' has melted.
NOTES
- For a fluffier dough, leave it to rise in the fridge for 24 hours.
- If making the tomato sauce from scratch, it's great to start with a sauté of onion and garlic.