My biggest baby likes to cook pizza.
Vegan Meat Feast – Artisan Vegan Mozerella, Vegan Brunch Choritzo, Suma Burger Mix Meatballs, Onions, Peppers, Aubergine Sauce
200g refreshed starter
400g strong white flour
Glug of olive oil
Pinch of salt
Knead well, rest 2-4 hours, roll out, top, bake.
Tomato and Aubergine Sauce
When I make aubergine bacon I keep the end slices in the freezer to enrich this sauce.
1 tin tomatoes, chopped
1 onion, chopped
Aubergine – no more by volume than you have onion, chopped
Tablespoon balsamic vinegar
Tablespoon olive oil
Fry the onion and aubergine in the olive oil. When the vegetables are translucent, add the tomatoes and balsamic vinegar. Use an immersion blender to smooth the sauce out and reduce well. Allow to cool, this should make enough for at least three pizzas so freeze the excess.
Top the base and sauce with a few of the following:
Artisan Vegan Mozerella
Mini meatballs made from reconstituted burger mix
Or omit sauce and add:
Thinly sliced potatoes, chilli and rosemary
And cook for approximately twenty-five minutes.