Recipe
Because we believe pizza is a basic human right, and your kind dietary choices should not prevent you from enjoying this treasured cuisine.
You will need
Serves 2
Pizza dough
- 7 g dried yeast (1 sachet)
- 1 teaspoon sugar
- 150 g (1 cup) wholemeal flour
- 225 g (1 1/2 cups) plain flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Toppings
- 3 tablespoons pizza sauce
- 1/2 red onion, finely sliced
- 1 cup cherry tomatoes, finely sliced
- 1/2 jar chargrilled marinated eggplant
- 4 button mushrooms, finely sliced
- 1/3 cup pitted Kalamata olives
- 1 cup vegan cheese, grated
- Basil leaves, to serve
Directions
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Step 1
Preheat oven to 200°C if fan-forced (220°C conventional).
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Step 2
In a small bowl, dissolve yeast and sugar in 1 cup of warm water.
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Step 3
Mix together flours, olive oil and salt. Stir in the yeast mixture and mix well to form a dough.
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Step 4
Turn out onto a floured surface and knead for 1-2 minutes. Leave to rest for 5 minutes.
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Step 5
Divide dough into two and roll each portion of dough on a floured surface to around 1 cm in thickness. Transfer to a large tray or pizza stone.
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Step 6
Spread pizza sauce over base using the back of a spoon, leaving about 2 cm around edge. Top with onion, tomato, eggplant, mushrooms, olives and sprinkle over cheese (or try our stretchy, gooey, melty mozzarella!). Bake for 15 minutes or until crust is golden brown.
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Step 7
Sprinkle with basil leaves and serve.
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