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| 3 Cheese & Mushroom Pizza |
Continuing with the violife cheese theme, I decided to make a three cheese and mushroom pizza. Since being home and therefore having a TV again I've been watching food network in the evenings; in between the shows they have 5 minute snippets of chefs sharing their top tips, I saw one the other day that showed you how to make the ultimate pizza sauce. They said to start with a can of good quality Italian whole plum tomatoes and crush these up with your hands before combining your seasoning. The reason for this being that the seeds of tomatoes have a bitter flavour and if you use a food processor, it will release this, affecting the taste of the sauce; I wasn't sure about trying this but I did anyway and I can say that it makes a huge difference! This sauce tastes so authentic and if you want to make a pizza that's packed with layers of flavour, then you have to try this!
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| 3 Cheese & Mushroom Pizza |
This pizza combines violife pizza cheese, mozzarella style pizza cheese and their parmesan; in my last two posts using the cheeses I was sent I have also reviewed the tastes of them so I'll comment on the mozzarella style one here. The mozzarella pizza cheese was slightly more mellow and creamy than the original and whilst delicious it was not identical to mozzarella, I found it had slightly more flavour than the dairy version, which isn't necessarily a bad thing as the dairy cheese is typically used for the melt factor rather than taste - meaning this violife could be a stand alone cheese and still be delicious! Once the cheese has melted and cooled it stays pretty soft, tasting great on both cold and hot pizza and was thoroughly enjoyable, the melt is more oozy than stringy but it fully covered the pizza with the pieces of grated cheese spreading out evenly! I wouldn't hesitate to recommend this cheese to anyone and it's so great to know that this product exists; although not completely identical to dairy cheese, it is a great alternative and now possible for vegans to enjoy a really cheesy pizza that has such an amazing flavour that you won't feel like you're missing out on anything!
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| Violife Cheese |
This is the ultimate vegan pizza - a crisp crust, beautiful Itlalian tomato sauce, thinly sliced earthy chestnut mushrooms, goeey violife cheese and a sprinkling of strong parmesan - the perfect treat to kick off the weekend! My mum and I went halves on this pizza, but if you want different toppings, split the dough and make 2 personal pizzas to your own liking. If you're really feeling a weekend treat, then make up a batch of these cheesy dough balls to go with it! I used the same dough recipe as my dough balls, but for a version without yogurt, follow the instructions for the dough from this pizza. To find your local stockist of violife cheese, click here.
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| 3 Cheese & Mushroom Pizza |
3 Cheese & Mushroom Pizza | Serves: 2 | Time: 30 mins
You'll need:
- 2 mixing bowls
- Wooden Spoon
- Pizza tray
- Grease-proof paper
- Chopping board
- Knife
- Grater
Ingredients:
Dough:
- 1 cup self raising flour
- 1/2 tsp bicarbonate of soda
- pinch salt
- 1/2 cup dairy free yogurt
- 1-2 tsp oil
Sauce:
- 2-3 whole Italian plum tomatoes + a small amount of the juice (tinned)
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Pinch salt
- Good pinch black pepper
Toppings:
- 2-3 chestnut mushrooms
- 30-40g violife pizza cheese
- 30-40g violife mozzarella pizza cheese
- 20-30g violife parmesan cheese
- Handful fresh basil
Method:
- Pre-heat the oven to 200°C and line a pizza tray with grease-proof paper.
- Combine the flour, bicarbonate of soda and salt in a bowl, then mix together, transfer onto a clean surface and knead together, adding flour until it is no longer sticky (~1/4 cup). Then stretch/roll out onto a baking tray until really thin. Brush 1-2 tsp of oil into the center, up until where you want the crust to be, then place in the oven for 5 minutes to par-bake and remove.
- To make the sauce crush up the tomatoes in a bowl using your hands until the tomatoes are in very small pieces and a sauce is formed, mix in the seasoning and spread over the pizza. Grate the pizza cheese and place over the sauce (saving the parmesan for later) then thinly slice the mushrooms and place these on top, along with the basil leaves. Bake for 10 minutes at 200°C, and then grill for a few minutes afterwards to fully melt the cheese.
- Thinly grate the parmesan cheese over the cooked pizza, then cut into sections, serve up and enjoy!
Cassidy xx
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| 3 Cheese & Mushroom Pizza |
