Ingredients - 2/3
650g flour (or strong white flour)
7g sachet easy-blend yeast
2 tsp salt
25ml olive oil
50ml warm milk - I used oat milk
325ml warm water
1 jar of pesto - I used Sacla vegan pesto
2 tbsp Yum and yay flax seeds
1 red pepper
1 green pepper
1 yellow pepper
400g passata
400g Vegan cheese
Method
Make the dough: mix the flour, yeast, ground flax seeds and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
Preheat the oven to its highest setting.
Divide the dough into 2 balls and roll out on floured surface
Spread a little passata (or homemade tomato sauce) over each pizza base and top with peppers and cheese.
Bake the pizzas in the oven for 10-12 minutes until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.
Top with pesto
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