4.2 oz plant-based butter, divided (1/4 cup melted, 1/4 cups softened)
3 tbsp olive oil for coating
FOR THE TOPPINGS:
8 oz Violife Just Like Mozzarella shreds
5 oz Violife Epic Mature cheddar flavor Block, grated
5.29 oz Violife Just Like Parmesan Wedge, grated
1 tin of pizza tomato sauce
basil leaves to garnish
You will need two 7.8inch round cake pans.
To make the crust, combine the flour, semolina, salt, sugar, and yeast in a large electric mixer bowl. Add the water and the melted plant-based butter and mix on low speed. Knead until a soft dough forms, for about 10 minutes.
Remove the dough from the bowl and place in another greased bowl, cover with cling film and place in a warm place for 1 hour or until double in size. When the dough has risen place on a lightly floured surface and use a rolling pin to roll it out into a rectangle. Use a brush to spread the remaining softened butter onto the pastry. Roll the pastry up and slice in half, making two balls with the dough.
Place in separate greased bowls and set aside to rise in the fridge for another hour. Use a rolling pin to roll out the dough into 2 circles, roughly 24cm diameter. Place into the greased cake pans and make sure the dough comes up over the edges. Trim the excess dough off the edges with a small knife.
Preheat oven to 356°F.
Top each pizza with the Violife Just Like Mozzarella shreds and the grated Violife Epic Mature Cheddar flavor block. The more Violife you use the yummier it will be! Then add the tomato sauce, using a spoon to smoothen it over the Violife mixture and top with grated Violife Just Like Parmesan Wedge.
Curl the excess dough in order to form a crust. Brush with some olive oil and place in the oven for 20-25 minutes, until the crust is nice and golden.