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🍕 Vegan Pizza Margherita

733 kcal · 30 min · 4 servings

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 chunky tomatoes (can)
• pepper
• 200 g cocktail tomatoes
• 300 g vegan mozzarella
• 2 tbsp freshly chopped oregano

Instructions

1. 1. Crumble the yeast into a bowl.
2. 2. Stir the yeast with the sugar and 200 ml of lukewarm water until smooth.
3. 3. Add the flour, 4 tbsp of olive oil, and salt to the dough.
4. 4. Knead everything into a smooth dough.
5. 5. Let the dough rise, covered, in a warm place for about 1 hour.
6. 6. Shape the dough into 4 balls.
7. 7. Roll out the dough balls on a little flour into round flatbreads of approx. 22 cm in diameter.
8. 8. Leave the edge of the pizzas slightly thicker than the center.
9. 9. Place the pizza bases on baking sheets lined with baking paper.
10. 10. Preheat the oven to 220°C fan-forced.
11. 11. Season the chunky tomatoes with salt and pepper.
12. 12. Spread the chunky tomatoes over the pizza bases.
13. 13. Leave the edge of the pizzas free when spreading.
14. 14. Wash the cherry tomatoes.
15. 15. Slice the cherry tomatoes.
16. 16. Slice the vegan mozzarella thinly.
17. 17. Place the mozzarella slices on the chunky tomatoes.
18. 18. Distribute the tomato slices on top.
19. 19. Sprinkle oregano over it.
20. 20. Drizzle the pizza with a little olive oil.
21. 21. Bake the pizza in the preheated oven for approx. 20 minutes until golden brown.
22. 22. Serve the vegan Pizza Margherita.

Nutrition per serving

• kcal: 733
• Protein: 30 g · Fett/Fat: 31 g · Carbs: 84 g