Ingredients (use vegan versions):
- 2 ready-made pizza bases (25 cm diameter/ dinner plate sized)
- 200g (1/2 a tin) chopped tomatoes
- 2 tablespoon tomato puree
- 3 teaspoon dried mixed herbs (or to taste)
- 2 teaspoon dried basil (or to taste)
- salt and pepper (to taste)
- Topping:
- 1/2 a red onion, chopped into rings
- 200g mushrooms, sliced
- 20 black olives (or to taste)
- 4 teaspoon capers
- optional 'mozzarella' cheese sauce (recipe below)
Directions:
First, blend all tomato sauce ingredients
together. Put in a non-stick pan, and heat until
bubbling. Simmer on a very low heat until ready
to use, stirring occasionally (best to leave it
for at least 20 minutes). If you want it to go
faster don't put a lid on, but then you'll get
spots of tomato all over the stove. The aim is
to reduce the sauce until its thick enough to
spread without dripping over the sides of the
pizza base.
Optional 'mozzarella' sauce (adds time but also
adds juiciness):
120 ml water,
2 tbs. lemon juice,
2 tbs. porridge oats,
1 tbs. tahini,
3 tbs. nutritional yeast,
2 1/2 tsp. corn flour,
1/2 a small onion, finely chopped,
salt (to taste)
This is adapted from a recipe in the 'Uncheese
Cookbook'.
If you want the 'mozzarella', while the tomato
sauce is bubbling put all the 'mozzarella'
ingredients in a blender and whizz them
together. Leave to stand until ready to use (it
seems to get better with standing).
Put the oven on to pre-heat (180C).
Chop the onion into rings, and the mushrooms into
slices.
When the tomato sauce is done, spread half on
each pizza base, using the back of a wooden spoon
to smear it right to the edges. Then pour half
the 'mozzarella' onto each base, starting in the
middle and spiraling outwards. Arrange half the
topping on each pizza. Bake at 180C for 10-15
minutes (it'll go faster on the top shelf of the
oven). The pizza is done when the mushrooms
start to dry out - the topping doesn't really go
brown.
This isn't as fiddly as it sounds (there are lots
of gaps where you can leave things and go off and
do something else for ten minutes), and does
provide a vegan pizza that has that
elusive 'juicy' feel to it. The 'mozzarella'
doesn't taste much like cheese, but its nice if
you like the taste of nutritional yeast.
With thanks to the 'Uncheese Cookbook' for the
basis of the 'mozzarella' bit.
Serves: 2
Preparation time: 40 mins
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