VEGAN MINI PIZZAS

Hope you guys survived Xmas unscathed? We’ve had a nice, chilled Xmas time that featured some (not a crazy amount of) cooking, some gingerbread making (lots of batches and all of them ended up in our stomachs despite my intention to make them for my elderly neighbour…we are bad!!), some family and friends time, some running and some quality Netflix time too. All in all, it’s been nice and not too stressful, which we were both trying to avoid.
Tina has been overjoyed at having Duncan at home and the pair of them are just plain adorable together. Her favourite part of the day is when we both chill in front of our new favourite show and she gets to sleep on Duncan’s outstretched legs – something that Duncan cunningly refers to as ‘being catted’ and it’s suddenly my job to make us tea, bring stuff, clear away stuff, you get the gist! Cheeky little sods!

VEGAN MINI PIZZAS


INGREDIENTS

  • 500 g / 4 cups high-gluten all-purpose or bread flour, plus extra for dusting
  • 10 g / 1½ tsp salt
  • 1 tsp instant dried yeast
  • 4 tbsp / ¼ cup olive oil
  • 300 ml / 1¼ cups ice-cold water
  • semolina flour, to prevent dough sticking
Instruction
  • Mix the flour, salt and yeast in a large mixing bowl.
  • Pour in the olive oil and water. Stir everything together with a large wooden spoon. Bring the mixture together with your hands – you may need to add a touch more water if the dough is too dry.
  • When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
  • Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand (see photo below). Reform the dough, turn it 90 degrees and start again. Repeat this for 10-15 minutes, until the dough is elastic and smooth.