Vegan Margarita Pizza

Ingredients: For the test: 500 grams of flour 1 teaspoon yeast 1 teaspoon caster sugar 1.5 tablespoons of olive oil For the sauce: 2 peeled tomatoes, chopped in a blender 1 tablespoon chopped fresh basil 1 clove garlic, finely chopped For filling: 200 g of vegan cheese (preferably mozzarella), grated 2 tomatoes, thinly sliced Fresh basil and rosemary

Recipe:

1. Pour the flour, yeast and sugar into a large bowl.

2. Mix 150 ml of cold water and 150 ml of boiling water. Add the butter and 1 teaspoon salt in warm water, then pour it into the flour.

3. Mix well with a spoon, then start kneading the mixture in a bowl until a soft and slightly sticky dough forms. If it is too dry, add some cold water.

4. Sprinkle flour over the counter and knead the dough for 10 minutes. Put it back in the bowl and cover with a film smeared with a few drops of olive oil. Clean the dough in a warm place for 1 hour.

5. Preheat oven to 200 degrees.

6. When the dough rises, knead it again until it becomes elastic. It should become elastic and less sticky. Set it aside while cooking the sauce.

7. Put the ingredients for the tomato sauce in a bowl, season with salt, pepper and a pinch of sugar, mix well and set aside.

8. Divide the dough into 2 pieces, form balls and thinly roll each piece. Make sure that the dough is well sprinkled with flour. Sprinkle another baking tray with flour, place the dough on top, spread 4-5 tablespoons of tomato sauce on it. Add chopped tomatoes and grated vegan cheese.

9. Sprinkle the pizza with olive oil and bake in the oven for 10-12 minutes or until the base rises and the vegan cheese melts and becomes golden. Repeat with the remaining dough and filling.

10. Serve pizza with fresh basil leaves and rosemary, sprinkle with vegan mozzarella immediately after baking.