Pizza Fungi

This pizza is fast, foolproof and delicious. You can make more of the dough and freeze the pizza bases between layers of baking paper, so you’ve always got a ‘frozen’ pizza to hand.

Makes 2 thin-crust pizzas

plain flour
1 tsp Fast Action dried yeast
1 tbsp olive oil
200ml tepid water
¼ tsp salt
100ml tomato sauce
50g grated vegan mozzarella
sliced mushrooms
wilted spinach, chopped
black pepper

  1. Put the flour, salt and yeast into a bowl, and mix together. Add the olive oil, stirring, and slowly pour in the tepid water, mixing together with a wooden spoon. Stir till it comes together- it should be soft but not sticky, so add a bit more flour or water as needed.
  2. Knead for five minutes, until you have a soft, smooth ball of dough. Cover and leave to rest for ten minutes.
  3. Heat the oven to 210°c/200°c fan. If you have a pizza stone, dust with flour, or if using a baking tray, grease lightly and place in the oven to heat.
  4. Divide dough in two, and roll out. Lay on the heated stone/tray, and quickly spread tomato sauce over it. Scatter the grated cheese over and add your toppings. Finish with a drizzle of olive oil and black pepper.
  5. Cook for 15 mins, or until the dough is crisp and the cheese melted. Slide onto a board and cut into slices.

All-purpose tomato sauce

Makes 500-600ml

This sauce works with all these recipes — and is great on pasta, too.

3 x garlic cloves, minced
½ tbsp. olive oil
800g passata
a few basil leaves
½ tsp sugar
salt & black pepper

  1. heat the olive oil in a frying pan, over a low heat. Add the garlic and cook for 4-5 minutes, till softened.
  2. Add the tomatoes, and stir. Tear in the basil leaves, and add the sugar, stirring.
  3. Season with salt and lots of pepper. Simmer for ten minutes or until thickened.

 

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