Valentine’s Day: a day of cards, poems, romance, busy florists and chocolatiers, flustered men and women in potentially-uncomfortable-but-drop-dead-gorgeous lingerie… and pizza.

As the preparation of the pizza base takes around 2.5 hours, if you are stuck for time you can buy a pizza base and cut it into the shape of a heart.

PIZZA BASE

INGREDIENTS

250g strong white flour
130ml water
1.5g rapid rise yeast
½ tsp salt
(This makes two
medium-sized pizzas.)

METHOD

  1. Preheat the oven to 200°C.
  2. Place the flour, yeast and salt into a bowl and mix well.
    Make a hole in the flour and gently add the water, using your fingers work the mixture until it is all blended.
  3. Place the dough on a well-floured countertop or table and knead for 10-15 mins. (Perhaps YouTube how to do this if you are unsure.)
  4. Grease inside a bowl and place the dough in it. Cover with cling film and leave it to prove (rise) for 1.5 hours.
  5. Take it out of the bowl, knead it again and let it prove for a further 30 mins.
  6. Divide the dough into two. Flour your countertop and start to roll out the dough until it is nice and thin. Keep it well-floured so that it doesn’t stick to the counter. Once you have the base at the desired depth cut in into the shape of a heart. Pop your base into the freezer first to let it harden a little if you are finding cutting the shape difficult.
  7. Repeat step 8 for the other half of the dough.

 

PIZZA TOPPINGS

INGREDIENTS

12 tbsp passata
2 sundried tomatoes
1 handful fresh basil
½ red onion
2tbsp pine nuts
2 cubes defrosted frozen spinach
½ yellow pepper diced
8 cup mushrooms
1tbsp vegan parmesan cheese
(recipe on my Instagram page)

METHOD

  1. Place the passata, sundried tomatoes and fresh basil in the blender and blend.
  2. Scoop the now blended tomato sauce onto the pizza and spread evenly.
  3. Place all the other ingredients on top and sprinkle some vegan parmesan cheese.
  4. Transfer your pizza onto a pizza cooking tray (or pizza stone) and cook for 10-12 minutes. (Keep an eye on it!)

 

RECIPE BY The Gibraltar Vegan instagram.com/thegibraltarvegan