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HOW TO DO IT
1 Making
the sauce: sweat the onions in some olive oil with the crushed
garlic. Add the tomatoes and simmer for 3 min. Thicken the sauce
with the grated Strong Cheddar Sheese and simmer for two min.
Season to taste. Let the sauce cool.
2
Making the base: sieve the flour in a bowl and add the
vegetable margarine. Rub the margarine and flour together.
Slowly add the soya milk, salt, pepper and salad herbs. Mix well
and make a dough. Roll out and lay the dough in a greased pizza
tin. Brush the edges of the pizza base with olive oil and prick
the base with a fork several times. Let the base rest for 10-15
min if you want deep-pan, or go straight to 3 if you want a thin crust.
3
Putting the pizza together: spread the Original creamy Sheese
onto the
base 2cm from the edge. Cover the Creamy Sheese with the tomato
sauce. Decorate with peppers, mushrooms, olives, salad herbs and
grated Mozzarella Sheese. Finally, drizzle olive oil over the
pizza and sprinkle paprika over the Sheese. Season to taste.
4
Place the pizza in a hot oven 220C/430F. Bake for about 18-20min
until the dough is crisp and the topping is cooked. Finish off
under the grill (or broiler) to get that real crispy golden
finish.
Serve with a tossed mixed salad of sprouted beans, rocket, lolla
rosso & oak leaf lettuce, some handfuls of basil and broad
leafed parsley - chop some avocado over the top - lightly
drizzle a little chilli infused olive oil over everything.
Finally, squeeze a lime over the salad - and if you are sharing
the pizza with friends - try some cracked pepper potato wedges
on the side.
CLOSE WINDOW
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