Vegan Pizza Margherita
- 2 tsp Dry Yeast
- 60 g All-purpose Flour
- 60 g Whole-wheat Flour
- 2 tsp Sugar
- 2.5 dl hot Water
- 1 tsp Salt
- 2 tbsp Olive Oil
- 2 tbsp Pizza Sauce
- 2 pinches Oregano
- 150 g Emborg Mozzarella-style Block
- 1 handful Tomatoes
- Basil Leaves
Home-made pizza is always a safe choice. Try this delicious and crisp veggie Pizza Margherita with plant-based Cheese. You and your stomach won’t regret it!
Combine the dry yeast and water in a medium bowl. Add the sugar to the bowl and set aside for 5 minutes.
Add the all-purpose flour and whole-wheat flour, then stir the mixture well. Drizzle with the olive oil and add the salt, then knead with your hands to a soft dough.
Cover the dough with a damp cloth and set it aside for 30 minutes.
Preheat the oven to 220°C.
Cut the tomatoes in half.
Remove the dough from the bowl and place it on a clean countertop sprinkled with flour. Roll out the dough to a fitting round size. Place the pizza on a baking tray lined with baking paper.
Spread the pizza sauce over the pizza, then sprinkle oregano on top followed by the shredded Emborg Plant-based Mozzarella-style Block cheese.
Bake the pizza in the oven for 20 minutes. When the pizza crust starts to crisp and turn golden brown, remove the pizza from the oven.
Put the pizza on a serving plate and top it off with fresh tomatoes and basil leaves.
Tip: Add more flavour to the pizza with slices of bell pepper, mushrooms or onions, or even Emborg Plant-based Mince.