Vegan Cheesy Pizza

Ingredients

• 15g Fresh yeast
• 300ml luke warm water
• 500g 00 flour
• 15g fine sea salt
• 2 tablespoons melted Dairygold Plant-Based B’tter

• 2 400g tins of good quality plum tomatoes
• 3 cloves of garlic
• 1 large chopped onion
• 1 bunch of basil
• and a good glug of olive oil
  
  

  Tomato Sauce Instructions

  Sweat your onions and garlic in olive oil until soft.
  Add your tomatoes and basil, simmer for 15 minutes. Season with some salt and possibly a teaspoon of sugar if the tomatoes are slightly acidic.
  Let it cool down slightly and then blend with a stick blender until smooth but it doesn't have to be overly fine.

Instructions

Mix together the yeast and warm water, whisk until dissolved.

in a large bowl, mix the flour, salt, melted Dairygold Plant-Based B’tter, and yeasty water. Combine and form into a large ball.

Knead the ball on a floured work surface. This is done by pushing the dough backwards and forwards with your two hands, so you are stretching the dough out and bringing it back into a ball. This will take around 10 minutes. It should be smooth and springy when it is ready.

Place your dough ball in a large bowl, flour the top. Cover with oiled cling film. Leave To rise in a warm place.

After 30 minutes to 1 hour, when the ball has doubled in size, it is ready.

Divide the dough into 12 equal balls and then roll each one into a roughly 20 cm disc.

Top your pizza base with your tomato sauce and Dairygold Plant-Based Grated and bake in a preheated oven at 250 degrees celsius for 6 to 8 minutes.

Enjoy