18
Notes
Method:
1
Put the flour, yeast and salt into the Mixing Bowl. Add the olive oil,
fit the Dough Hook Assembly and Bowl Cover.
2
Select setting 4 and gradually add the water.
3
When the dough forms a ball (at about 1 minute) reduce the setting
to 2 and knead for 5 minutes to make a soft dough.
4
Remove the Dough Hook Assembly and cover the Mixing Bowl with
a clean tea towel. Leave the dough to rise for 1 - 1½ hours until
doubled in size.
5
Meanwhile prepare the topping: fry the mushrooms and garlic in 2
tbsp oil until softened, allow to cool, discarding any liquid.
6
Preheat the oven to 210°C/ Gas Mark 7. Line a large baking tray
with non-stick baking paper.
7
Remove the dough from the Mixing Bowl when ready and knead for
about a minute on a lightly floured surface. Using a rolling pin, roll
into a circle of approximately 30cm diameter and place on the
prepared baking tray.
8
Sprinkle the pizza with a little salt and pepper and spread the
passata over the surface to the edge. Sprinkle on the herbs, add
the mushroom slices and top with the grated cheese. Drizzle 1 tbsp
oil over the top then bake for 15-20 minutes or until the crust has
browned and the cheese has melted.
9
Garnish with a sprig of fresh basil and serve immediately.
Dough:
•
225g strong white bread flour
•
7g sachet fast action dried
yeast
•
½ level tsp salt
•
1 tbsp olive oil
•
150ml warm water (30-36°C)
Topping:
•
200g mushrooms, sliced
•
3 tbsp olive oil
•
1 clove garlic, crushed
•
Salt and black pepper
•
4 tbsp tomato passata
•
½ level tsp dried mixed herbs
•
½ level tsp dried oregano
•
75g dairy-free mozzarella,
grated
Vegan Pizza
Preparation time: 10 minutes plus rising time
Cooking time: 20 minutes
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