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Tuesday, 28 November 2017

The best pesto pizza | Ft Sacla


Trust me, once you see how easy it is to make a tasty pizza dough, you'll be wanting pizza's all the time!
This is a delicious rustic pizza topped with pesto.
The pesto I decided to use is the Sacla free from tomato & basil pesto.
Sacla have a free from range of pestos which are vegan and free from wheat, gluten and dairy.
 These pestos are award winning, I can tell why...they're delicious! *insert drool face*
As soon as I saw these pesto's, I thought PIZZA because...who doesn't haha!
The pizza base is one of the best I have ever had. It's based on a rustic thin crust, which is crispy on the crust and has a lovely softer centre.
I grated some vegan dairy-free cheese on top for even more added flavour and it compliments the pesto beautifully.

This pizza is a MUST make.

Preparation- 2 hours
Cooking time- 10-15 minutes
Makes- 6 pizzas
Level- Medium

Ingredients for the base
-565g of white bread flour
-1/4 teaspoon of salt
-400ml of warm water
-2 teaspoons of yeast
-2 tablespoons of olive oil

Toppings for the tomato pizza
-Sacla no.10 tomato pesto
-Sundried tomatoes
-Fresh rocket leaves
-Garlic granules
-Vegan cheese

Toppings for the basil pizza
-Sacla no. 9 basil pesto (for basil pizza)
-Fresh basil
-Black pepper
-Vegan cheese

To make the base
Step 1- Place the flour and salt into a bowl and mix.

Step 2- In a separate bowl, add in the water and sprinkle over the yeast.
Allow to sit for 10-15 minutes for the yeast to activate. You'll know the yeast is ready when it's frothy.
Step 3- Add the oil into the yeast & water mixture and stir.

Step 4- Make a well in the flour and slowly pour in the yeast mixture.
Step 5- Knead the mixture until smooth and elastic.
I use my stand mixer fitted with the dough hook.
If you are kneading with your hands, turn out onto a floured surface, remembering not to add too much flour as the dough will become tough.
Step 5- Cut the dough into 6 equal sizes and place onto an oiled board or baking tray.
Cover with a damp towel and place into a warm area to allow the dough to rise.
Allow to rise for around 2 hours.

After 2 hours, preheat your oven to 200 degrees c.

Step 6- Once the dough has risen, add some flour onto your surface and stretch out the dough until your desired thickness. I like my pizza thin.
The dough will feel elastic & pliable. 
Step 7- Spread some of the pesto onto the pizzas and top with desired toppings.
I topped off my basil pizza with fresh basil leaves, vegan cheese and black pepper, and the tomato pizza with tomato pesto, sun-dried tomato, fresh rocket leaves and garlic granules.
Step 8- Pop the pizzas into the oven and cook for around 10-15 minutes.

Once cooked, serve with a drizzle of chilli or garlic oil (optional).
Best enjoyed straight from the oven, fresh, day of making.


Shop the whole Sacla vegan range here

Sacla are available in Tesco, Whole Foods, Ocado, Health Food Retailers. 
 A huge thankyou to Sacla for collabing on this recipe with me!

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Holly Jade

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