Recipe: BBQ Pizza

• 10 g dried yeast (less than roughly two 7 g sachets)
• 1 teaspoon sugar
• 3 cups pizza flour, approximately*
• 300 ml lukewarm water
• 2 tablespoons olive oil, plus a little extra for greasing

Pizza Topping

• 4 tablespoons tomato paste
• ½ cup barbecue sauce
• ½ cup grated dairy-free cheese, such as Biocheese (because it melts well)
• 4 vegan hot dogs, sliced at an angle into 1 cm pieces
• 1 red onion, thinly sliced
• ½ cup finely chopped sundried tomatoes
• Chopped or sliced/curled spring onions, to garnish (optional)
• Herbed sour cream, to drizzle (optional)

1. Combine the yeast, sugar and 1 heaped tablespoon of the flour in a small mixing bowl. Stir in the warm water, then cover and leave in a warm place for 15 minutes, until the mixture is foamy.
2. Meanwhile, heat the oven to its highest setting: 250°C conventional, or 230°C fan-forced if possible (or at least 220°C conventional, 200°C fan-forced). Place two pizza trays in the oven to heat up.
3. Put 2 ½ cups of the flour in a large mixing bowl with a pinch of salt. Mix together, making a well in the centre. Slowly add the warm yeast mixture, along with the olive oil. Mix with your hand until a smooth dough forms, adding a little more flour if needed to make the dough less sticky.
4. Grease a large mixing bowl with olive oil. Add the dough and cover with a clean damp tea towel. Set aside in a warm place to rise for 30 minutes, or up to 60 minutes. The dough should at least double in size.
5. Divide the dough into two balls, trying not to knock out too much air. Carefully stretch and flatten each dough ball out to a round pizza shape and place on your hot pizza trays.
6. Transfer the pizza bases to the hot oven and bake without any toppings for 5–7 minutes, depending on how hot your oven is. You want the outside crust to just start to firm. Carefully remove from the oven – the pizza bases will be very hot!
7. Spread each base with the tomato paste, then half the barbecue sauce. Layer the grated cheese, hot dog slices, onion and sundried tomato on each base, then drizzle with the remaining barbecue sauce. (Dairy-free cheese tends to cook a little differently, so always put it as the bottom layer in a pizza for maximum meltiness.)
8. Bake for a further 10–15 minutes, or until the crust is golden brown – keep an eye on the pizzas to ensure they don't burn.
9. Remove from the oven. Scatter with spring onions and drizzle with the herbed sour cream if desired. Cut, serve and enjoy.

Source: VegKit