A twist to the traditional margarita pizza by using these beautiful heirloom tomatoes and a spinach gremolata topping, bursting with flavour!
Heirloom Tomato Pizzas with Spinach Gremolata Topping
Pizza Dough - makes 6 small pizzas 10cm dia
- 400 g strong white bread flour
- 160 g wholemeal spelt flour
- 1 tsp fine sea salt
- 7 g fast action dried yeast
- 2 TBSP olive oil
- 240 mls luke warm water
- 100 mls boiled water
- 1.5 cups tomato passata
- 2 TBSP dried mixed herbs
- 6 heirloom tomatoes a mix of any available, washed, sliced thinly
- 2 red onions peeled, sliced thinly
- vegan cheese to serve
- 2 large handfuls spinach
- 2 cloves garlic peeled
- 1 lemon - juice only
- 1 TBSP olive oil
Begin by making the pizza dough by sifting the flours into a large bowl, then adding the salt and yeast.
Next, gradually stir in the water while mixing the flour into a dough. Use a dough mixer for this or your hands. Continue until all of the flour and water is mixed and you form a soft dough. Knead the dough for a few minutes.
Cover the dough, in the bowl with a damp, clean tea towel and leave to rise in a warm place for around 2 hours, or until doubled in size.
Once the dough has risen, it is ready to roll. Cut the dough into 6 equal portions. Flour a clean work surface and use a rolling pin to press/roll the dough into a small round pizza base. Place it on a baking tray which has been floured (the flour will help to prevent sticking during cooking). Continue with each pizza base until you have 6.
Spoon the tomato passata onto the pizza bases in equal measure. Then add a sprinkling of dried mixed herbs, a few slices of tomato and red onion. Place the pizzas into a hot oven to bake for around 15 minutes or until baked and golden.
Remove from the oven and grate with a little vegan cheese and dots of the spinach gremolata on top before serving.
Simply add all of the gremolata ingredients to a food processor and blitz until you reach a grain like consistency.