Cheese Vegan Pizza
Ingredients
- 125 g (4 oz) vegan mozzarella
- cheese, sliced
- 50 g (2 oz) taleggio or fontina vegan cheese 50 g (2 oz) gorgonzola vegan cheese, crumbled
- 4 tablespoons freshly grated parmesan rocket leaves, to serve
- for the pizza dough:
- 250 g (8oz) white bread flour, plus extra for dusting
- 1 teaspoon fast action dried yeast
- 1 teaspoon salt
- pinch of castor sugar
- 150 ml (1/4 pint ) warm water
- 1 tablespoon extra virgin olive oil
- spray oil, for oiling
Preparation
First make the pizza dough
Sift the flour into a bowl and stir in the yeast, salt and sugar
Make a well in the centre, add the measurements water and oil and gradually work into the flour mixture to form a dough
Lightly oil a bowl with spray oil
Turn the dough out on a lightly work surface
Knead for 10 minuets until smooth and elastic
Put in the prepared bowl and covered and leave to rise in a warm place for 1 hour until doubled in size
Put a heavy-based baking sheet on the middle shelf of a preheated oven, 230°c (450°f), gas mark 8, and heat for 5 minuets
Knock the air out of the dough
Divide in half
Roll one half to a 25 cm (10inch) round
Transfer to the heated baking sheet and scatter over the cheeses
Bake for 10-15 minuets until the base is crisp and golden
Serve immediately, topped with rocket leaves
Repeat to make the second pizza
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