Vegane Pizza Margherita

Ingredients

• 0.5 cube fresh yeast
• 1 pinch sugar
• 450 g spelt flour type 1050 (+ 1 tbsp for working)
• 5 tbsp olive oil
• 1 tsp salt
• 300 g chunked tomatoes (canned)
• Pepper
• 200 g cocktail tomatoes
• 300 g vegan mozzarella
• 2 tbsp freshly chopped oregano

Instructions

1. 1.

   Crush the yeast into a bowl, stir in sugar and 200 ml lukewarm water until smooth. Add the flour, 4 tbsp olive oil and salt, then knead everything into a supple dough. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Shape the dough into 4 balls, roll each into a slightly thicker crust of about 22 cm diameter on lightly floured surface, and place on parchment‑lined baking trays (or oiled pizza pans).

3. 3.

   Preheat the oven to 220°C fan.

4. 4.

   Season the chunked tomatoes with salt and pepper and spread them over the dough, leaving the edge free. Wash the cocktail tomatoes and slice them thinly. Slice the vegan mozzarella into thin rounds and lay them atop the tomatoes. Distribute the sliced tomatoes over the cheese, sprinkle oregano and drizzle a little olive oil.

5. 5.

   Bake in the preheated oven for about 20 minutes until golden brown. Serve the Vegane Pizza Margherita.