Ingredients
- 2 ready-made pizza bases (25 cm diameter/ dinner plate sized)
- 200g (1/2 a tin) chopped tomatoes
- 2 tablespoon tomato puree
- 3 teaspoon dried mixed herbs (or to taste)
- 2 teaspoon dried basil (or to taste)
- salt and pepper (to taste)
- Topping:
- 1/2 a red onion, chopped into rings
- 200g mushrooms, sliced
- 20 black olives (or to taste)
- 4 teaspoon capers
- optional 'mozzarella' cheese sauce (recipe below)
Directions
First, blend all tomato sauce ingredients
together. Put in a non-stick pan, and heat until
bubbling. Simmer on a very low heat until ready
to use, stirring occasionally (best to leave it
for at least 20 minutes). If you want it to go
faster don't put a lid on, but then you'll get
spots of tomato all over the stove. The aim is
to reduce the sauce until its thick enough to
spread without dripping over the sides of the
pizza base.
Optional 'mozzarella' sauce (adds time but also
adds juiciness):
120 ml water,
2 tbs. lemon juice,
2 tbs. porridge oats,
1 tbs. tahini,
3 tbs. nutritional yeast,
2 1/2 tsp. corn flour,
1/2 a small onion, finely chopped,
salt (to taste)
This is adapted from a recipe in the 'Uncheese
Cookbook'.
If you want the 'mozzarella'
while the tomatonsauce is bubbling put all the 'mozzarella'ningredients in a blender and whizz themntogether. Leave to stand until ready to use (itnseems to get better with standing).nnPut the oven on to pre-heat (180C).nnChop the onion into rings,and the mushrooms intonslices.nnWhen the tomato sauce is done,spread half onneach pizza base,using the back of a wooden spoonnto smear it right to the edges. Then pour halfnthe 'mozzarella' onto each base,starting in thenmiddle and spiraling outwards. Arrange half thentopping on each pizza. Bake at 180C for 10-15nminutes (it'll go faster on the top shelf of thenoven). The pizza is done when the mushroomsnstart to dry out - the topping doesn't really gonbrown.nnThis isn't as fiddly as it sounds (there are lotsnof gaps where you can leave things and go off andndo something else for ten minutes),and doesnprovide a vegan pizza that has thatnelusive 'juicy' feel to it. The 'mozzarella'ndoesn't taste much like cheese,but its nice ifnyou like the taste of nutritional yeast.nnWith thanks to the 'Uncheese Cookbook' for thenbasis of the 'mozzarella' bit.nnServes: 2nnPreparation time: 40 minsnnn',