Quorn Vegan Diavola Pizza
By Chef Ricardo Arias
For 2 People
25 Mins
Vegan Recipe
Allergens: Gluten
Utensils & Essentials
Chopping board,
pizza stone (recommended) or baking, tray, olive oil.
Ingredients:
- 2 pre-made doughballs
- 100g vegan mozzarella
- 200g Italian tomato sauce
- 50g semolina for dusting
- 60g Quorn vegan pepperoni
- 30g red onion
- 2 tsp chilli flakes
Toppings:
Preparation
Remove the pre-prepared dough balls from the fridge 3 hours before cooking, allowing them to warm to room temperature.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
We wrap our dough in cling film to keep it fresh. Use a little flour on your hands and the dough to separate it easily from the film.
How to make
Quorn Vegan Diavola Pizza
Preheat your oven to its maximum temperature, recommended between 270 and 300°C. The hotter, the better!
Take the 2 pre-prepared dough balls and stretch each one into an individual base by pressing with your fingers and pushing the dough out to the edges. Keep rotating, then very carefully stretch the dough over the backs of your hands into a pizza base shape of approximately 11 to 12 inches in size. If you find this authentic Italian method difficult, do feel free to use a rolling pin.IMPORTANT: if using gluten-free doughballs, please follow the stretching instructions on the other QR code provided, then proceed as follows.
When your pizza base is ready, spread the tomato sauce evenly over the top, leaving a border of dough at the edges for the crust.
Add the vegan mozzarella and a drizzle of extra virgin olive oil, then evenly scatter the toppings across the pizza.
Transfer to a pizza stone or baking tray with parchment paper and cook for 6 to 7 minutes. Please be aware, cook time will vary depending on oven temperature, so check the pizza frequently to avoid burning. If you are using an Ooni or equivalent oven, cook for approx 60 seconds.
Your perfectly prepared pizza is ready to enjoy!
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
Learn from the best: watch this video to learn this recipe from the chef who created it and pick up tips and skills you won't find anywhere else
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