Everyday cooking
Margherita Pizza
Vegan comfort food at its best: Margherita Pizza! Delicious combination of homemade marinara sauce with perfectly melted Violife Grated and Prosociano.
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![Cooktime]()
Cooking time25 minutes![Preptime]()
Prep time10 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
- 200 g Violife Mozzarella flavour Grated
- 150 g Violife Prosociano Wedge
- 500 g vegan pizza dough
- 1 tbsp semolina
- fresh basil leaves
FOR THE MARINARA SAUCE:
- 3 tbsp olive oil
- 1 onion, diced
- 1 tbsp tomato puree
- 2 small garlic cloves, diced
- 200 g tinned tomatoes
- 1 teaspoon dried oregano
- salt and fresh pepper
- In a small pot over medium heat, sauté the onion in olive oil for 7-8 minutes. Add tomato puree and garlic and sauté for 1 more minute.
- Then add the tinned tomatoes, oregano and season well. Simmer for 5-8 minutes.
- Roll out your pizza dough on a lightly floured surface with semolina. Top with tomato sauce and Violife Mozzarella flavour grated.
- Bake in a preheated pizza oven for 5-8 minutes. Remove and garnish with fresh basil leaves and grated Violife Prosociano.
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