Vegan pizza Margherita
Makes 2 large or 4 small pizzas (serves 4)
Easy
Prep:
Cook:
plus rising and proving
Vegans needn't miss out on pizza Margherita. Our recipe combines the classic flavours of this Italian comfort food using plant-based substitutes
Skip to ingredients
Showing items 1 to 3 of 6
For the pizza dough
- 500g strong white bread flourplus extra for dusting
- 1 tsp dried yeast
- 1 tsp caster sugar
- 1 ½ tbsp olive oilplus extra
For the tomato sauce
- 100ml passata
- 1 tbsp fresh basilchopped (or 1/2 tsp dried oregano)
- 1 garlic clovecrushed
For the topping
Nutrition: per serving (4)
- kcal688
- fat20g
- saturates11g
- carbs107g
- sugars4g
- fibre5g
- protein18g
- salt2g
Method
step 1
Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together – this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it’s too dry add a splash of cold water.
step 2
Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
step 3
Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
step 4
Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
step 5
Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top – spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
step 6
Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.
