Homemade Rustic Pizza
Makes 4 regular sized pizzas
550g plain flour, 1 tbsp (or packet) dried yeast, 1 tsp salt, 1 tsp sugar, 250 ml warm water, olive oil
(some of my favourites…the choice is yours!)
3 tbsp passatta (lightly spread), onion finely sliced, yellow pepper finely sliced, cherry tomatoes, rocket (ruccola), jalepenos, black olives, artichoke, vegan ham or chicken pieces, grated vegan cheese, salt and pepper, oregano
To make the dough combine dry ingredients. Add the yeast to the water and make a well in the middle of the dry ingredients. Pour water/yeast mixture into the well. Knead the mixture with your hands until it is combined (it won’t stick to your fingers). Rub the dough ball with olive oil, place in a bowl and cover tightly with cling film. Leave in a warm place for 1 hour to allow it to rise. Seperate into 4 balls (freeze 2 for a later day if you don’t need them). Flour a clean surface and roll each ball out into a circle or rectangle, depending on your chosen baking tray. Give one to whoever you are dining with for them to decorate (my boyfriend uses about 6 different dairy cheeses sprinkled on in an arty fashion so I leave him be). Make a small crust. Spread a thin layer of passata on the base and scatter the vegetables and toppings of choice over the pizza. Season with salt, pepper and oregano to taste. Bake for 15-20 minutes at 180°c. Garnish with rocket.
Looking for vegan cheese? I love Redwood Foods Cheezly brand especially the Mozzarella Style Super Melting Cheese! It’s a great choice for pizzas (also drizzle olive oil over the top to make it less dry) as it helps create that super cheesiness that pizzas have.