Main
Stuffed Crust Pizza
Stuffed Crust Pizza secrets revealed! Fun to make, 100% vegan and delicious recipe with Violife Creamy & Violife Grated. Discover the pizza expert in you!
![prep time]()
Cooking time45 minutes![preparation time]()
Prep time1 hour![servings]()
Servings4 portions
FOR THE DOUGH:
- 200 g Violife creamy original
- 500 g strong white bread flour plus extra for dusting
- 300 g lukewarm water
- 5 g dried yeast
- 5 g sugar
- 5 g salt
- 20 g olive oil
FOR THE TOMATO SAUCE:
- 100 ml passata
- 1 tbsp fresh basil chopped
FOR THE TOPPING:
- 200 g Violife grated original
- 2 tomatoes thinly sliced
- 1 red onion thinly sliced
- 1 green pepper thinly sliced
- fresh basil leaves
- Place all the ingredients for the dough in an electric mixer bowl and knead for 5 minutes. Place a tea towel over the bowl and set aside in a warm place until double in size, approximately for 1 hour.
- Halve the dough with a knife on a lightly floured surface and use a rolling pin to roll the dough into a circular shape, roughly 30cm diameter.
- Place the Violife Creamy in a large bowl and whisk thoroughly until soft and creamy.
- Use a spatula to place into a piping bag. Pipe the Violife Creamy around the dough, about 2cm inwards towards the center of the circle. Fold the dough over and secure by pressing down with your fingers all along the pizza.
- Top the pizza with the tomato passata, the Violife Grated and the fresh basil leaves. Then add the veggies onto each pizza.
- Bake in a preheated oven at 200°C for 20-25 minutes, until the crust is golden and the grated Violife has melted nicely.
- Garnish with basil leaves and serve.
