Pizza is absolutely one of my favourite meals. It’s a real comfort food and can be even made healthy when loaded with a variety of veggies!
I like to use a traditional Italian recipe for my pizza dough. The only adjustment is that I make it in my bread machine.
The method I used this time, takes a little more effort but the final result is quite impressive. Perfect for serving to friends on movie nights, football nights, parties or just eating by yourself!
Margherita pizza just became fun! Twists of pizza that make the perfect finger food. Ideal for parties or just snacking!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 3 hours |
| Servings |
servings
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Ingredients
For the pizza dough
- 1 cup Water lukewarm
- 1 1/2 tsp Sea Salt
- 2 tbsp Extra virgin olive oil
- 1 tsp Malt Extract
- 3 cups Bread Flour
- 1 tsp Dry Instant Yeast
For the filling
- 1/2 cup Passata
- 2 tbsp Tomato Paste
- 1/2 tbsp Extra virgin olive oil
- Oregano a pinch
- Salt and Pepper to taste
- 100 g Meltable Vegan Cheese grated
Ingredients
For the pizza dough
For the filling
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Instructions
- Place the pizza dough items in your bread machine in the listed order.
- Set at "dough" setting. Once the kneading has finished, transfer to an oiled bowl and allow to rise for 2 hours.
- Separate your dough into 3 equal portions and form into balls. Dust with flour and allow to rise for 1 hour.
- Using a rolling pin, roll each ball to a 30 cm pizza base. Repeat for all three.
- In the meantime, mix the tomato sauce ingredients and set aside.
- Preheat your oven at 220 °C. Line a tray with baking paper and place the first pizza base. Cover with half the tomato sauce and half the cheese.
- Repeat for the second layer and finish by placing the third pizza base on top.
- Using a small circular object (a small bowl will do) to create a "no-cut" circle that will be the centre of the pizza, cut your pizza into quarters using a sharp knife.
- Now cut each quarter into three wedges. This will leave you with 12 wedges in total.
- Twist each wedge twice.
- Bake for 15 minutes. Enjoy!
Recipe Notes
Jo's Tips
- You can use different proportions of bread flour types to achieve different results. My favourite is 2 cups white bread flour to 1 cup sprouted grain flour.
- When rolling out the pizza bases, use coarse semolina instead of flour for a more rustic and traditional pizza.
- Make this into a delicious cheesy garlic bread starter by using vegan garlic butter instead of the tomato sauce.