Quick pan-based vegan pizza. Pizza base takes a couple of minutes to mix and about 5 minutes to cook. 30 minute total cook if you make the topping as described, but quicker if you wish to use ready-made shop topping.
110g Shipton Mill organic self-raising flour (113)
1/2 tsp salt
1 tbsp olive oil + 1 tbsp for cooking
3-4 tbsp water
1 small onion, chopped
2 tsp olive oil
1 tsp brown sugar
1/2 tsp balsamic vinegar (optional)
200g tin chopped tomatoes
1-2 tsp mixed herbs
A few thinly sliced mushroom / courgette pieces (optional)
Salt and pepper
1 tbsp vegan grated mozzarella style cheese
Make the topping by frying the onion, in 2 tsp olive oil, until soft. Add 1 tsp brown sugar and 1/2 tsp balsamic vinegar (optional) and cook for a further few minutes.
Add the tomatoes. Add the mushrooms and courgette slices, if used. Add herbs. Season to taste. Cook for about 5 minutes. Leave on low heat whilst making the pizza base.
Mix the flour and salt and stir in 1 tbsp of olive oil and enough water to mix to a fairly soft dough (approx 3 - 4 tbsp). Roll into a 18cm - 20cm round base.
Heat 1 - 2 tbsp olive oil in a large frying pan. Fry on one side of the pizza dough for about 2 mins, until the underside is golden. Turn over to cook the other side for a further 2 mins.
Spread the topping mixture over the base and sprinkle with the cheese.
Place under a hot grill until the cheese is golden and bubbling.
Serve hot, cut in wedges.
It goes well with green salad.
Added by: RAD
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers