The Vegetarian Butcher Pizza- Smoked Mince & Red Pepper
Plant based pizza showcasing 'The Vegetarian Butcher' NoMince.
Vegan
Italian
Vegetarian
Plant Based
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher Pizza- Smoked Mince & Red Pepper
−
+
£1.66
For the pizza sauce and toppings:
Water
/ml
150.0 ml
0%
KNORR Tomato & Basil Concentrated Sauce 1.1L
/ml
300.0 ml
0%
Olive oil
/ml
40.0 ml
0%
Red peppers
/g
150.0 g
0%
For the pizza base
Strong Flour
/g
500.0 g
0%
Yeast
/g
15.0 g
0%
Salt
/g
6.0 g
0%
Demerara sugar
/g
5.0 g
0%
Water
/ml
350.0 ml
0%
Olive oil
/ml
35.0 ml
0%
To finish
Vegan mozzarella
/g
300.0 g
0%
orange tomato
/g
200.0 g
0%
/
For the pizza sauce and toppings:
-
Water 150.0 ml
-
Olive oil 40.0 ml
-
Red peppers 150.0 g
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
Preparation
-
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.
-
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.
-
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.
