The best pesto pizza | Ft Sacla

Vegan

Trust me, once you see how easy it is to make a tasty pizza dough, you'll be wanting pizza's all the time!

This is a delicious rustic pizza topped with pesto.

The pesto I decided to use is the Sacla free from tomato & basil pesto.

Sacla have a free from range of pestos which are vegan and free from wheat, gluten and dairy.

 These pestos are award winning, I can tell why...they're delicious! *insert drool face*

As soon as I saw these pesto's, I thought PIZZA because...who doesn't haha!

The pizza base is one of the best I have ever had. It's based on a rustic thin crust, which is crispy on the crust and has a lovely softer centre.

I grated some vegan dairy-free cheese on top for even more added flavour and it compliments the pesto beautifully.

This pizza is a MUST make.

Bellissimo!

Preparation- 2 hours

Cooking time- 10-15 minutes

Makes- 6 pizzas

Level- Medium

...

Ingredients for the base

-565g of white bread flour
-1/4 teaspoon of salt

-400ml of warm water

-2 teaspoons of yeast

-2 tablespoons of olive oil

Toppings for the tomato pizza
-Sacla no.10 tomato pesto
-Sundried tomatoes
-Fresh rocket leaves
-Garlic granules
-Vegan cheese

Toppings for the basil pizza
-Sacla no. 9 basil pesto (for basil pizza)

-Fresh basil
-Black pepper
-Vegan cheese

...

To make the base

Step 1- Place the flour and salt into a bowl and mix.

Step 2- In a separate bowl, add in the water and sprinkle over the yeast.

Allow to sit for 10-15 minutes for the yeast to activate. You'll know the yeast is ready when it's frothy.

Step 3- Add the oil into the yeast & water mixture and stir.

Step 4- Make a well in the flour and slowly pour in the yeast mixture.

Step 5- Knead the mixture until smooth and elastic.

I use my stand mixer fitted with the dough hook.

If you are kneading with your hands, turn out onto a floured surface, remembering not to add too much flour as the dough will become tough.

Step 5- Cut the dough into 6 equal sizes and place onto an oiled board or baking tray.

Cover with a damp towel and place into a warm area to allow the dough to rise.

Allow to rise for around 2 hours.

After 2 hours, preheat your oven to 200 degrees c.

Step 6- Once the dough has risen, add some flour onto your surface and stretch out the dough until your desired thickness. I like my pizza thin.
The dough will feel elastic & pliable. 

Step 7- Spread some of the pesto onto the pizzas and top with desired toppings.
I topped off my basil pizza with fresh basil leaves, vegan cheese and black pepper, and the tomato pizza with tomato pesto, sun-dried tomato, fresh rocket leaves and garlic granules.

Step 8- Pop the pizzas into the oven and cook for around 10-15 minutes.

Once cooked, serve with a drizzle of chilli or garlic oil (optional).
Best enjoyed straight from the oven, fresh, day of making.

...

Shop the whole Sacla vegan range here
http://www.sacla.co.uk/products/free-from/


Sacla are available in Tesco, Whole Foods, Ocado, Health Food Retailers. 
 A huge thankyou to Sacla for collabing on this recipe with me!

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Holly Jade

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