Ingredients
SERVES: 6
PIZZA BASE
TOPPINGS
Method
- Combine the warm water, yeast, and sugar in a small bowl and leave to bloom for 5–10 minutes.
- Next, place the yeast mixture into the bowl of a stand mixer, then add the flour, salt, and 2 tbsp of the olive oil. Mix on low using a dough hook for 7 minutes. The dough should be soft and elastic. When you push your finger onto the surface, the indent should slowly spring back. If it doesn’t, knead it for a few more minutes (you can also do the kneading by hand).
- Place the dough in a lightly oiled bowl and cover with cling wrap or a tea towel. Leave in a warm, draught-free spot for 1½ hours.
- After 1 hour, preheat the oven to 240°C, and place a pizza stone or baking tray in the oven to heat.
- When the dough has doubled in size, uncover it and punch it down to remove any air pockets. Then turn out onto a lightly floured surface.
- Knead the dough lightly and then divide into 6 even balls. Using your fingers, push each piece of dough out into an elongated oval shape with organic, uneven edges. (You can also make larger pizzas if you prefer.)
- Brush each pizza base with the remaining olive oil, then sprinkle with a touch of sea salt. Bake in the oven for 12 minutes.
- When ready, remove the pizza bases from the oven. While hot, dress each pizza with the pear slices, a scattering of the toasted walnuts, and chunks of the vegan blue cheese. Finish with a drizzle of olive oil and a sprinkle of fresh thyme to serve.
TIP: Strong flour is also labelled as bread flour or baker’s flour. If you can’t find this, plain flour will be fine.
Recipe created by Naomi Sherman for Dilectio
