Quick & easy veggie pizza with Quorn pepperoni 🍕 | Homemade dough

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This recipe shows you how to make a quick and easy vegetarian pizza from scratch. Feel free to use your favourite toppings or create a vegan version instead.

Serves: 2 (this recipe uses a 35.5cm/14’’ diameter pizza tray)

Ingredients:

For the base

180g strong white bread flour (plus extra for kneading and dusting)
110ml warm water (approx. 60ml cold water + 50ml boiling water)
½ dried fast-action bread yeast
½ tsp table salt
1 tbsp olive oil

For the tomato sauce

100g tomato passata
1 small garlic clove, crushed
dash smoked paprika
1 tsp Italian mix herbs, dried
salt and freshly ground pepper, to taste

For the topping

3 – 4 closed cup white mushrooms, thinly sliced
1 red onion, peeled and sliced into thin rings
½ bell pepper (any colour), cut into thin strips
40g pitted black olives, sliced
15 Quorn vegetarian pepperoni slices
100g grated hard or semi-hard cheese (I’ve used mature cheddar)
125g ball mozzarella, sliced
dried Italian mix herbs or oregano, to sprinkle
salt and freshly ground pepper, to taste

rocket leaves, chilli oil (optional)
Method:

1. Cut a piece of baking paper the size of your pizza tray. If not using non-stick parchment paper spray some vegetable oil to prevent the dough from sticking to the paper.

2. To make the base: Put the flour into a large mixing bowl and stir in the yeast. Add the salt and mix well. Put some extra flour in another bowl as this will be necessary when kneading and rolling out the dough.

3. Put on the kettle and in the meantime, fill a glass measuring jug with approximately 70ml of cold water. When ready, add 40ml of boiling water. You may check the water temperature with a kitchen thermometer, which should be between 48 - 51°C.

4. Add olive oil and water to the flour and mix well with your fingers open until a soft dough starts to form. At this point the dough will stick to your hand and to the bowl; to prevent this, rub some flour on your fingers and dust some more, as necessary, so that the dough doesn’t stick so much. Use your knuckles to knead the dough, and work by throwing, folding and stretching it repeatedly for about 8 minutes. By this time, your hands should be clean of flour and bits of dough and the dough should hold together and feel soft and smooth in texture.

5. Shape the dough into a ball, sprinkle some flour into the bowl and wrapped it around with a clean lint-free cotton tablecloth or large tea towel, and set aside.

6. Meanwhile prepare the tomato sauce: mix the passata, crushed garlic, paprika, dried herbs and seasoning. Set aside at room temperature.

7. Roll out the dough: Lightly dust a working surface with flour and roughly knead the dough for a few minutes to remove any excess of air. Using a rolling pin dusted in flour, roll out the dough, working from the middle outward to flatten it until you have a thin pizza base. Lift the dough onto the baking sheet and slide the pizza tray underneath it.

8. In the meantime, preheat the oven to 240C/220 Fan/Gas 8.

9. Create your pizza: Spread the tomato sauce over the base with the back of a spoon. Scatter the onion, pepper, mushrooms, olives, Quorn pepperoni and season with salt and freshly ground pepper. Top with grated cheese and dried Italian herbs or oregano.

10. Bake the pizza for about 8 minutes in the middle on the oven. After this time, remove the tray from the oven and add the mozzarella cheese. Bake for a further 2 – 3 minutes on the top shelf until the mozzarella has melted.

11. Garnish the pizza with rocket leaves and a drizzle chilli oil, if using.
Recipe inspired by: https://www.bbcgoodfood.com/recipes/pizza-margherita-4-easy-steps
#pizza #vegetarian #Quorn

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