Pizza

Makes: 2 large pizzas
Oven Temperature: 220ºC/435ºF/Gas 7
Cooking Time: 30 minutes + 90 minutes for the dough


Base Ingredients
225 ml hand hot water
1 teaspoon olive oil
375g strong or plain flour (3 cups)
1/4 to 1/2 tsp salt
7g (1/2 oz) sachet dried yeast
1 teaspoon sugar
Sauce Ingredients
Light olive oil
1 onion, finely chopped
1 clove of garlic, crushed
1 tin of chopped tomatoes
1 tsp tomato purée
pinch of sugar
1/2 tsp vecon stock paste or 1/2 crumbled stock cube
A couple of sprigs of oregano
Toppings
Vegan melty cheese and anything else you fancy! Here are some suggestions:

Italian: chopped peppers, black olives, artichokes, sun-dried tomatoes
Verdana: Leek, peas and asparagus
Mushroom: Mushroom, sweetcorn, red pepper
Hawaiian: Pineapple and vegan ham/bacon

Instructions – dough by hand
1) Put flour, salt, sugar and yeast in a large bowl. Pour on enough water to give a soft but not too sticky dough. Add a bit more flour if it’s too sticky. Knead lightly for a minute or two, and leave in a warm place for about 20 minutes.
2) Knead the dough again for a couple of minutes, and leave for a further 20 minutes.
3) Divide the dough into two balls. Roll out to form two pizza bases at least 25cm in diameter. Flatten them onto oiled baking trays.

Instructions – breadmaker
1) Put the dough ingredients into the breadmaker in the order suggested in your breadmaker manual.
2) Select the ‘dough’ cycle and press ‘start’! Easy.
3) Divide the dough into two balls. Roll out to form two pizza bases at least 25cm in diameter. Flatten them onto oiled baking trays.


Sauce/Topping Instructions
1) Heat the oil and fry the onion over a medium heat for about 5 minutes until softened.
2) Add the garlic, tomatoes, tomato purée, sugar and stock paste/stock cube.
3) Simmer for about 10 minutes until thickened.
4) Spread sauce over the bases and add toppings.
5) Cook for about 30 minutes at 220ºC/435ºF.

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