Ingredients
For the pizza sauce and toppings:
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Water 150 ml
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Olive oil 40 ml
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Red peppers 150 g
For the pizza base
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Strong Flour 500 g
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Yeast 15 g
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Salt 6 g
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Demerara sugar 5 g
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Water 350 ml
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Olive oil 35 ml
To finish
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Vegan mozzarella 300 g
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orange tomato 200 g
Preparation
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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.
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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.
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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.
