Vegan pizza

Vegan pizza

Tags :

Category : FOOD


strong white bread flour 250g
fast-action dried yeast 1 tsp
sea salt flakes 1 tsp
caster sugar 1 tsp
olive oil 2 tbsp
garlic 2 cloves, crushed
olive oil 2 tbsp
dried chili flakes a pinch
sweetcorn 195g tin, drained
vegetable stock 50ml
chestnut mushrooms 400g, thickly sliced
smoked paprika 1 tsp
red onion 1, halved and thinly sliced
basil a handful of leaves, chopped


First: Put the flour, yeast, and sea salt in a bowl. Measure out 125ml of warm water then stir in the sugar and 2 tbsp of olive oil. Gradually add this liquid to the flour, mixing until it forms a dough (you might not need all of the liquid). Tip onto a lightly oiled work surface and knead for 10 minutes until smooth

Second: Put the dough in a clean, lightly oiled bowl, cover and leave to prove somewhere warm for 1 hour.

Third: To make the topping, fry the garlic in the olive oil for a few minutes then add the chiliFour flakes and cook for 1 minute. Add the sweetcorn and cook, stirring, until heated through. Tip into a high-powered blender and whizz, adding a little stock, until you have a creamy consistency.

Fourth: Fry the mushrooms in another pan with a splash of olive oil and lots of seasoning, until the liquid has evaporated and they’re starting to crisp. Sprinkle over the paprika, toss and take off the heat.

Fifth: Knock the dough back and divide it in half. Roll and gently pull each piece out into a 26cm pizza base on sheets of baking paper.

Sixth: Heat the oven to 220C/fan 200C/gas 7. Put two heavy baking sheets on shelves near the top of the oven and leave them to heat for at least 10 minutes.

Seventh: To finish the pizzas, spread the sweetcorn cream over the bases, leaving a 2cm border around the edges. Top with the mushrooms and the red onion. Lift each baking paper sheet with the topped pizzas onto the heated baking trays. Cook for 12-15 minutes or until the bases are crisp and stops bubbling. Scatter with basil, drizzle with a little more oil then cut into slices to serve.




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1 Comment


July 13, 2020 at 11:56 pm

Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

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