A thin, blistered pizza with a puffy crust, topped simply with tomato, mozzarella, basil and olive oil. This vegan version swaps in cashews. Ready in about 30 minutes.
Prep 20 min Cook 10 min Serves 2 Medium
Ingredients
🍅Tomato Puree1/2 cup
🧂Salta pinch
🌾Pizza Dough2 balls (about 250 g each)
🌿Fresh Basila few leaves
🫙Olive Oil1 tbsp
🫙Cashewsplant-based cheese or cashew cheese
Instructions
1
For this vegan version, use cashews for mozzarella cheese wherever the steps mention them.
2
Bring the dough to room temperature and heat the oven (with a pizza stone or steel) as hot as it goes for 45 minutes.
3
Stretch each ball by hand into a thin round, leaving a thicker rim.
4
Spread a thin layer of salted tomato, then add mozzarella.
5
Bake 6–10 minutes until the crust is puffed and charred in spots.
6
Finish with basil and olive oil.
Chef's tip
Don't overload the toppings; a light hand keeps the centre from going soggy.
