Vivatta

Ingredients

For the Pizza Dough:
- 500g strong white bread flour, plus extra for dusting
- 1 tsp dried yeast
- 1 tsp caster sugar
- 1 ½ tbsp olive oil, plus extra
For the Tomato Sauce:
- 100ml passata
- 1 tbsp fresh basil, chopped (or ½ tsp dried oregano)
- 1 garlic clove, crushed
For the Topping:
- 200g vegan mozzarella-style cheese, grated
- 2 tomatoes, thinly sliced
- Fresh basil or oregano leaves, chilli oil, and vegan parmesan (optional)

Prepare the Dough:
- Combine flour, yeast, and sugar in a large bowl. Mix 150ml cold water with 150ml boiling water in a jug to create warm water. Add olive oil and 1 tsp salt to the water, then pour over the flour mixture. Stir well, then knead into a soft, slightly sticky dough.
- Knead on a floured surface for 10 minutes. Place dough back in the bowl, cover with greased cling film, and let rise in a warm place for 1 hour or until doubled in size.
Prepare the Sauce:
- Combine passata, basil (or oregano), and crushed garlic in a bowl. Season with salt, pepper, and sugar if desired. Mix well and set aside.
Shape and Assemble the Pizzas:
- Preheat oven to 220°C/200°C fan/gas mark 9. Heat a baking sheet or pizza stone on the top shelf.
- Punch down the risen dough, knead briefly, then divide into 2 or 4 pieces. Shape each into a thin base with a rolling pin or hands, dusting with flour to prevent sticking.
- Place a base on a floured baking sheet, spread 4-5 tbsp tomato sauce over it, then top with sliced tomatoes and grated vegan mozzarella. Drizzle with olive oil.
Bake and Serve:
- Bake on the preheated tray for 10-12 minutes or until the base is puffed and golden, and the cheese is melted and bubbling.
- Repeat for the remaining dough and toppings. Serve with fresh basil, chilli oil, and vegan parmesan if desired.