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Discover mouthwatering plant-based recipes perfect for any occasion! From hearty mains to tantalizing desserts, elevate your culinary experience with our diverse collection of occasional plant-based dishes.
Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
A global average meal today has a carbon footprint of 1,6 kg CO2e. To meet the Paris Agreement goals, we need to change our eating habits and reduce the average carbon footprint per meal to 0,4 kg CO2e. Replacing dairy products with plant-based alternatives is a good way to reduce your carbon footprint.
Combine the top 3 ingredients in a mixing bowl with a whisk. Cover and leave at room temperature for 6-8 hours.
Add the remaining ingredients for the base and mix with a dough hook, until the gluten is well developed, for approximately 5 minutes. Divide the dough and shape into 8 balls and put onto a tray dusted with semolina flour.
Allow to prove at room temperature (covered) for 1 hour, then transfer to the fridge overnight.
Topping & Finishing:
Allow the dough to double in bulk at room temperature before use (allow up to 3 hours and keep covered).
Press out each ball on a well-floured surface into a circle, and then hand stretch, to an 8-10” pizza base and place on a non-stick baking tray.
Cook spinach and chestnut mushrooms in Flora Plant B+tter Unsalted.
Top each base with some cooked mushrooms, spinach, and Violife Mozzarella Flavour Grated leaving ¾” around the edge.
Using a little water, moisten the edge of each pizza, and then fold over.
Bake in the oven at 220°C, for approximately 6
minutes, until golden brown.
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Cooking time6 minutes
Preparation time30 minutes
Servings8 portions
