For 2 Pizzas
1 bunch basil
100g walnuts or pine nuts, coarsely chopped
8 tbsp olive oil
black pepper, freshly ground
200g vegan alternative to mozzarella
1 can pizza tomatoes, in pieces (á 400 g)
200g cherry tomatoes
1 handful of black olives
- Crumble fresh yeast in a bowl and stir with sugar and lukewarm soy drink until smooth. Cover the bowl with a clean kitchen towel and let the dough rise for 20 minutes at room temperature.
- Put the flour into a mixing bowl and mix in the salt. Add olive oil and dough - mix ingredients coarsely. Pour in lukewarm water and knead with an electric mixer for a few minutes until smooth. (Add as much water as needed for the dough to not stick on the hands or on the sides of the bowl). Cover the bowl with a kitchen towel and let the dough rise for one hour at room temperature.
- Prepare pesto in the meantime: Wash the basil and shake dry. Put some leaves for decoration aside, chop the remaining leaves coarsely and put them together with the coarsely chopped nuts or pine nuts and olive oil into the blender, puree everything to a creamy pesto. Season with salt and freshly ground pepper. Wash and halve the cherry tomatoes. Dice half of the vegan alternative to mozzarella into 1cm cubes, cut the rest into slices.
- Halve dough into two equal pieces and roll out thinly on a floured surface. Place the cubes of the vegan mozzarella alternative on the edges, fold dough around them and press firmly.
- Spread canned tomatoes and a few spoons full of the basil pesto on the dough. Spread remaining slices of the vegan alternative to mozzarella on the pizza and top with halved cherry tomatoes and olives. Bake pizzas in preheated oven for about 30-40 minutes at 180 °C/ 350 °F. Garnish with remaining fresh basil leaves before serving.
Our tip for you:
Our Cheese Crust Pizza will taste very hearty if you add the vegan alternative to carpaccio.
A recipe by Sophie Mathisz