Calories 283, Fat 9.4g, Saturates 5.2g, Carbohydrates 34g, Sugars 1.7g, Protein 14g, Salt 1.4g
In a large bowl, mix together the dough ingredients until roughly combined. Knead for a few minutes in the bowl until you have a rough ball of dough. Transfer to a lightly oiled worktop and continue to knead until the dough is smooth and stretchy. Coat with a little oil, transfer back to the bowl and cover with a clean tea towel. Leave to rise in a warm place for 1 hour.
In another bowl, mix together all the dry ingredients for the spicy ‘beef’. Add the wet ingredients and rub into the dry with your fingertips to create small crumbles of ‘meat’.
Heat a splash of olive oil in a non-stick frying pan and add the crumbles. Gently fry, breaking the mixture up as you go, for about 10 minutes over a medium heat. Don’t try and cook this too quickly or it will burn before it’s thoroughly cooked.
When the dough has risen, scoop it out of the bowl onto a floured worktop. Push all the air out of the dough with your hands and divide into 2. Shape into 2 pizzas, about 2 inches larger than you want them to be.
Mix the passata with the crushed garlic and some seasoning and spread some on each pizza, leaving a border of 2 inches around the edges. Cut half the block of non-dairy cheese into strips and arrange them on the borders of dough. Roll over the edges of the dough to encase the cheese, tucking the edges under to seal.
Preheat the oven to 200°C (Gas Mark 6, 400°F) and dust 2 baking trays with flour. Carefully place each pizza onto a baking tray.
Grate over the remaining cheese. Sprinkle the ‘beef’, red onion and chilli over the bases and transfer to the oven. Bake for around 1215 minutes, or until golden and bubbling.
Allow the pizzas to stand for a few minutes before slicing and serving.
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