Vegan Margarita pizza with pizza style shreds

Vegan Margarita pizza with pizza style shreds

Ready in 90 min Ready in 90 min
Serves 4 Serves 4

15 g fresh yeast

3 dl water

350 g wheat flour

150 g full grain flour

2 tsp. Salt

2 tbsp. olive oil

 

Filling:

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.