Vegan Margarita pizza with pizza style shreds
15 g fresh yeast
3 dl water
350 g wheat flour
150 g full grain flour
2 tsp. Salt
2 tbsp. olive oil
3 tbsp. tomato paste
200 g Emborg Pizza-style vegan sherds
1 pot of basil
500 g fresh small tomatoes
Mix warm water and yeast for 2 minutes.
Add flour, salt and olive oil and mix well with a dough hook or knead until smooth.
Let the dough rest for 1 hour or in the fridge for 24 hours.
Split the dough in 4 and roll the dough very thin.
Top the pizza with tomato purée and Emborg Pizza-style sherds.
Bake in a hot oven until the edges is brown.
Cut small tomato half.
Top the hot pizza with fresh tomatoes and basil leaves.