Today I’m sharing a pizza recipe with you. I believe this is my first savoury recipe post but it was so yummy I had to share! I had a mooch around on teh webs for yeast free pizza base recipes and then cobbled this thing together and I have to say, it turned out rather nice indeed. So, let’s get on with it shall we?
Serves 2 on it’s own or 4 with a side (I like corn cobs and baked beans with my pizza).
You will need:
For the Sauce:
1 tin of chopped tomatoes
salt and pepper to taste
dried herbs of your preference (I used basil and oregano)
a pinch of bicarbonate of soda
For the Base:
190g of wholemeal flour
65g of cornmeal
60ml of olive oil (I used extra virgin olive oil as it’s more flavoursome)
120ml of water
salt and pepper to taste
For the Topping:
Whatever you fancy, some of my favourites are red onion, olives, jalapenos, red bell pepper, capers, chunks of garlic and sweetcorn niblets.
a pack of vegan cheese (I used Redwoods Super Melting Mozzarella)
You will also need a large cookie tray lined with baking paper and a rolling pin.
Pre-heat the oven to 200’c
What to do:
1) Empty the can of tomatoes into a medium saucepan along with the other sauce ingredients. Bring to the boil, turn down the heat and then simmer for at least 30 minutes so it becomes concentrated.
2) Meanwhile, add all of the base ingredients into a large bowl and mix with your hands until they come together to form a ball. Add the water a bit at a time. You may need a little less or a little more than stated.
3) Turn the dough out onto a floured worktop and knead for 3-4 minutes. Roll out into the required size and transfer to the baking tray (by laying the baking paper on top of the dough, then rolling the underside over your rolling pin until the dough is on top. Then you can just pick up the paper and lay onto the tray).
4) Press the dough out at the edges and make sure it’s spread evenly on your sheet. Prick with a fork all over and place in the oven for 10 minutes to part-bake.
5) This is the perfect time to chop any veggies you want on your pizza and pre-grate your cheese if you like. Make sure to keep an eye on that sauce!
6) Remove the base from the oven and spread the tomato sauce all over. Top your pizza any way you like (I put the veggies on and the smother them in the vegan cheese).
7) Put back in the oven for 10 minutes and then finish off under the grill to crisp up the cheese if you like. And you’re done.
This was all surprisingly quick to put together and very easy. I’ll be making more and playing around with the recipe (vegan stuffed cheese crust anyone?). I’m also thinking this dough would make great home made savoury pop-tarts. I may well have a go at that next week!
Well, that’s all for now. Thank you kindly for reading.