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For the pizza sauce and toppings:

For the pizza base

  • Strong Flour 500.0 g
  • Yeast 15.0 g
  • Salt 6.0 g
  • Demerara sugar 5.0 g
  • Water 350.0 ml
  • Olive oil 35.0 ml

To finish

  • Vegan mozzarella 300.0 g
  • orange tomato 200.0 g
  1. For the pizza sauce and toppings:

    • Mix the KNORR Tomato and Basil concentrated sauce with water.
    • Dice the red pepper and mix with 'The Vegetarian Butcher' NoMince, olive oil and KNORR professional paprika puree.
    • Roast in oven for 5 minutes at 180c.
  2. For the pizza base

    • In tepid water dissolve yeast and demerara sugar.
    • Add the above to 475g strong flour and salt. Mix to form dough.
    • Knead for approximately 5 minutes till the dough is smooth and elastic.
    • Place in bowl, drizzle over olive oil and leave covered in warm area to prove and double in size.
    • Knock back dough, cut into 10 portions.
    • Using rest of strong flour, roll and stretch each dough puck to cover a 20cm pizza tray.
  3. To finish

    • Heat Oven to 215c
    • Spread a thin layer of the pizza sauce over the bases.
    • Top with mince and red pepper mix.
    • Diced orange tomato and grated vegan mozzarella.
    • Cook for approximately 7-10mins.