VEGAN PIZZA WITH PEPPER AND ARTICHOKES
PREP TIME 35 MINS + 60 MINS proving COOK TIME 10 MINS SERVES 4
INGREDIENTS
For the dough ● 7g fast action dried yeast ● 2 tbsp olive oil, plus extra for greasing ● 1 tsp sugar ● 500g strong white bread flour, plus extra for dusting ● ½ tsp salt
For the topping ● 8 tbsp passata ● 1 x 285g jar artichokes, drained (halved if large) ● ½ x 190g pack sweet mini peppers, sliced ● 2 tsp sundried tomato paste ● 2 tbsp houmous ● ½ x 290g jar pitted Kalamata olives, drained ● 4 tsp capers, drained and rinsed ● Handful of rocket, to serve ● 4 tsp basil infused olive oil, to serve
METHOD
1 To make the dough: mix the yeast, oil, sugar and 325ml warm water in a jug and set aside for 2 minutes. Put the flour and salt in a large mixing bowl. Make a well and pour in the yeast mixture. Use a wooden spoon to mix together to form a dough.
2 Dust your hands and the work surface with flour. Knead the dough for 10 minutes until smooth and springy. Form into a ball and put in a large oiled bowl then cover with a piece of oiled cling film. Leave to prove in a warm place for 1 hour or until the dough has doubled in size.
3 Preheat the oven to 240°C/Fan 220°C/Gas Mark 7. Place 2 floured baking trays in the oven to heat through. Turn the dough onto a floured surface and knock out any air bubbles, kneading it again briefly. Divide into 4 equal balls and stretch the dough, turning it as you go, until you have 4 rough circles.
4 Spread 2 tbsp passata over each base, then top with the artichokes and peppers. Stir the sundried tomato paste into the houmous then dot over the pizzas. Finish with the olives and capers.
5 Transfer the pizzas to the hot baking trays and bake for 8-10 minutes until the crust is golden. Serve each pizza scattered with rocket leaves and a drizzle of basil oil.