Ilchester® Vegan Melting Mature Tomato Pizza

Super simple and super melting!



For the base
• 280g white bread flour
• 1 sachet of instant yeast
• 1 teaspoon of salt
• 1 teaspoon of olive oil
• 185ml lukewarm water

For the rest
• 200g passata
• 1 teaspoon of dried oregano
• 2 garlic cloves (crushed)
• 3 large tomatoes (sliced)
• 80g Ilchester® Vegan Melting Mature
• Fresh basil to serve (optional)



Begin by combining the flour, instant yeast and salt in a bowl. Make a well in the centre and pour in the water and oil.

Combine and then knead on a lightly floured surface for a couple of minutes before placing a tea towel over the dough and allowing to rise slightly for 20 minutes.

Meanwhile combine the passata with the crushed garlic and oregano.

Grate the cheeze and preheat the oven to 200c.

Next split the dough into two and using a rolling pin roll out each ball of dough into your desired pizza shape.

Place both pizza bases on separate trays and then cover them with passata leaving a gap around the edges.

Sprinkle over the grated cheeze and place the sliced tomatoes on top how you wish.

Then place both pizzas into the oven for 18-20 minutes.

Serve with some extra grated cheeze and fresh basil. Enjoy!