Bethany's Vegan Kitchen

Using shop bought pizza dough makes this really easy to make. I pre-cooked the vegetables before adding them, as they have a high moisture content so that needed to be cooked off first. Then you just have to add mock meat and dairy free cheese of your choosing

Yield; 2-4 servings Cook time; 40 minutes

You’ll need;

1. One tablespoon of oil
2. Two cloves of garlic, minced
3. Six vine tomatoes, chopped, the ones I used were on the smaller side
4. 200g/7oz white mushrooms, chopped
5. One pepper, deseeded and chopped
6. Half a teaspoon of dried basil and dried oregano
7. 100g/3.5oz dairy free cheese, grated
8. 50g/2oz mock meat, shredded
9. 400g/14oz pizza dough
10. Oil, for brushing

Method;

• Add the oil and garlic into a large frying pan over a medium heat, fry for one minute
• Next add the tomato, mushroom and pepper. Sprinkle over a pinch of salt and black pepper, and allow it to cook until the liquid cooks off
• Take the vegetable mix off the heat and stir through the mock meat, then set it aside
• Unroll the pizza dough (mine was in a rectangle so I just trimmed the excess) and prick one half with a fork a few times
• Mix the grated cheese through the vegetable mixture, once it’s combined add it onto one half of the pizza dough (the side you pricked with a fork)
• Fold the other half of the dough over the filling, press down the edges with a fork, then crimp closed
• Brush the top of the dough with the oil, and bake at 220ºC/200ºC fan assisted/400ºF for 20 minutes, or until golden brown
• Allow it to stand for five minutes before slicing and serving