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Pepper and pesto pizza

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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