Ultimate Vegan Pizza

Dough

1. Sieve the flour and salt into a large bowl and make a well (hole) in the middle.
2. In a jug, mix the yeast, sugar, oil and water and leave for a few minutes, then pour into the well.
3. Bring the flour in gradually from the sides and whirl it into the liquid using a fork. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about 3-4 medium pizzas.
7. Use the dough straight away unless storing.
8. Roll out into whatever shape you fancy (circle ish) until the dough is about 1/2 cm thick. It should be springy but not sticky.

Tomato Sauce

1. Heat a tablespoon of olive oil in a pan on a low-medium heat and then add the chopped garlic.
2. Cook for a minute or two until the garlic is light golden in colour.
3. Add the tomatoes, a pinch of salt and leave on a low-med heat for 20-25 minutes.
4. Give it a final stir, breaking up the tomatoes with a spoon.

Assembly

1. Heat oven to 250ºC/480ºF/Gas Mark 9.
2. Spread the passata or pesto onto the freshly rolled (uncooked) dough.
3. Add the cheese first (this prevents the toppings sliding off).
4. Add a combination of toppings.
5. Put in the oven for 7-10 minutes until golden and crisp.