Sheese Pizza

Name: Sheese Pizza
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: Italian
Ingredients: For the 12” pizza base:; 400g self-raising flour; 100g vegan margarine; 280ml soya milk; 2 tbsp salad herbs; fine sea salt and ground black pepper to season; For the topping:; 350g tinned chopped tomatoes; 1½ red onion, cut into strips; 1 garlic clove, crushed or chopped finely; 140g Strong or Medium Cheddar Sheese, grated; 55g pickled peppers in assorted colours; 75g tinned button mushrooms, drained; 75g Mozzarella Sheese, grated straight out of the fridge; 75g Original Creamy Sheese; black pitted olives, to taste; 5 tbsp olive oil; salad herbs, to decorate; paprika, for sprinkling; fine sea salt and ground black pepper, to taste; To serve (optional); salad eg sprouted beans, rocket, lolla rossa and oak leaf lettuce; basil and broad leafed parsley leaves; avocado; chilli-infused olive oil; lime wedges, for squeezing

Serves: 2

Ready in: 30 to 60 mins

Vegan Friendly

Is there anything better than homemade pizza? Topped with vegan-friendly Cheddar, Mozzrella and Creamy Sheese, this dairy-free pizza is perfect for a night in. Top with all of your favourite veggies and perhaps some chilli-infused oil for extra flavour.

Ingredients
Method

Ingredients:

For the 12” pizza base:

400g self-raising flour
100g vegan margarine
280ml soya milk
2 tbsp salad herbs
fine sea salt and ground black pepper to season

For the topping:

350g tinned chopped tomatoes
1½ red onion, cut into strips
1 garlic clove, crushed or chopped finely
140g Strong or Medium Cheddar Sheese, grated
55g pickled peppers in assorted colours
75g tinned button mushrooms, drained
75g Mozzarella Sheese, grated straight out of the fridge
75g Original Creamy Sheese
black pitted olives, to taste
5 tbsp olive oil
salad herbs, to decorate
paprika, for sprinkling
fine sea salt and ground black pepper, to taste

To serve (optional)

salad eg sprouted beans, rocket, lolla rossa and oak leaf lettuce
basil and broad leafed parsley leaves
avocado
chilli-infused olive oil
lime wedges, for squeezing

method:

First, make the sauce: sweat the onions in some olive oil with the crushed garlic. Add the tomatoes and simmer for three minutes. Thicken the sauce with the grated Strong Cheddar Sheese and simmer for two minutes. Season to taste. Let the sauce cool.
Making the base: sieve the flour in a bowl and add the vegetable margarine. Rub the margarine and flour together. Slowly add the soya milk, salt, pepper and salad herbs. Mix well and make a dough. Roll out the dough and lay it in a greased pizza tin. Brush the edges of the pizza base with olive oil and prick the base with a fork several times. Let the base rest for 10-15 minutes if you want deep-pan, or go straight to step 3 if you want a thin crust.
Preheat the oven to 220C/430F/Gas 7 while you put the pizza together. Spread the Original Creamy Sheese onto the base, 2cm from the edge. Cover the Creamy Sheese with the tomato sauce. Decorate with peppers, mushrooms, olives, salad herbs and grated Mozzarella Sheese. Finally, drizzle olive oil over the pizza and sprinkle paprika over the top. Season to taste.
Bake the pizza for about 18-20 minutes until the dough is crisp and the topping is cooked. Finish off under the grill to get that real crispy golden finish.
Serve with a tossed mixed salad of sprouted beans, rocket, lolla rossa and oak leaf lettuce, some handfuls of basil, and a little broad leafed parsley. Chop some avocado over the top too, if you like, and drizzle with chilli-infused olive oil over everything. Finally, squeeze a lime over the salad – and if you are sharing the pizza with friends try some cracked pepper potato wedges on the side.

Print Recipe www.buteisland.com