500 g strong white bread flour plus extra for dusting
300 g lukewarm water
5 g dried yeast
5 g sugar
5 g salt
20 g olive oil
FOR THE TOMATO SAUCE:
100 ml passata
1 tbsp fresh basil chopped
FOR THE TOPPING:
200 g Violife grated original
2 tomatoes thinly sliced
1 red onion thinly sliced
1 green pepper thinly sliced
fresh basil leaves
Place all the ingredients for the dough in an electric mixer bowl and knead for 5 minutes. Place a tea towel over the bowl and set aside in a warm place until double in size, approximately for 1 hour.
Halve the dough with a knife on a lightly floured surface and use a rolling pin to roll the dough into a circular shape, roughly 30cm diameter.
Place the Violife Creamy in a large bowl and whisk thoroughly until soft and creamy.
Use a spatula to place into a piping bag. Pipe the Violife Creamy around the dough, about 2cm inwards towards the center of the circle. Fold the dough over and secure by pressing down with your fingers all along the pizza.
Top the pizza with the tomato passata, the Violife Grated and the fresh basil leaves. Then add the veggies onto each pizza.
Bake in a preheated oven at 200°C for 20-25 minutes, until the crust is golden and the grated Violife has melted nicely.