BREAKDOWN:

 

Serves 2 people

1,298 calories 

186g carbohydrates 

32g protein

48g fats

 

INGREDIENTS:

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300ml of warm water

1 tsp. of dried yeast

1/2 tsp. of sugar

450g of plain flour 

3/4 tsp. of salt

60ml of olive oil

30g of vegan coconut mozzarella

50g of vegan crumbled feta cheese

1/2 yellow pepper, diced

3-4 mushrooms, sliced

30g of spinach

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FOR THE PESTO:

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2 tbsp. of lemon juice

25g of pine nuts

3 cloves of garlic, minced

a pinch of salt

60g of fresh basil leaves

3 tbsp. of nutritional yeast

2-3 tbsp. of water

 

METHOD:​

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1. In a bowl, combine the lukewarm water, yeast and sugar. After stirring the contents you should notice the yeast activation as bubbles on the surface of the water.

2. In a separate bowl combine the remaining dry ingredients and mix thoroughly. Make sure the salt is thoroughly mixed into the flour before being introduced to water yeast solution. 

3. Add the olive oil to the flour mix and stir once more. 

4. Mix the wet and dry ingredient to form a wet dough. 

5. Place the dough out onto a floured surface and set your timer! You'll need to kneed the mixture for at least 10 minutes. If you're dough is slightly sticky then don't worry, continue to sprinkle flour as you kneed. Once 10 minutes have passed, test your dough by poking it gently with your finger. The dough should slowly bounce back. 

6. Place a small amount of oil at the bottom of a mixing bowl and gently spread it to each edge. Pull the dough into a ball and place it into the oiled bowl using some of the remaining oil to cover the entire dough.

7. Cover the bowl with cling film and leave to prove for at least 1 hour. For best results, leave the dough overnight. 

8. To make the pesto sauce, add the lemon juice, pine nuts, garlic, salt, basil and yeast to a blender and pulse blend. Add small amounts of the water at a time and blend until combined. 

9. Preheat the oven to 220 degrees / gas mark 7.

10. Grease of line a flat pizza tray or baking tray.

11. Once the dough has finished proving, place it out onto a floured surface once more and kneed for an additional 2 minutes. Gently use your hands to stretch your dough to a flat base. Place your flattened base onto your tray and using two fingers, gently poke the dough leaving small circular impressions in the base. Top tip; If you want a thicker base pizza then leave the dough to prove for a further 60 minutes under a linen cloth before adding some toppings. 

12. Place the pesto sauce, cheeses and toppings on the base of your dough ensuring you leave at least half an inch space at the edges for your pizza crust.

13. Place in the oven to cook for 22-25 minutes until the edges of your pizza have crusted and are slightly golden. Enjoy immediately!