This is super tasty and only takes 20 mins, no yeast or no proving required – it's super tasty and gives a nice thick crust. You can mix and match the veg to your like but this a great recipe to have in your repertoire! Enjoy its delicious and a great treat!
If using frozen vegan sausages defrost before using.
For the toppings, chop up the vegan sausage into roughly 7 slices per sausage. Peel and slice the red onion into half moons, cut the leek in half lengthwise and into half moons (rinse to remove any sediment) chop the courgette and pepper into small bite size pieces, dice half a red chilli (remove the seeds if you like it less spicy).
Put a large approx 30cm ovenproof frying pan on high heat, once hot add the oil and all the prepared veg and generous pinch of salt and sliced vegan sausages. Cook for 7-10 minutes until the onion and leek are nicely softened and the sausages are nicely charred. Remove the toppings from the pan to a bowl and wipe the frying pan clean.
In a separate bowl mix the sauce ingredients together.
To make your dough mix the ingredients together in another bowl and then knead dough on a lightly floured surface for 5-10 minutes until it forms a nice smooth elastic dough, smooth to the touch. Or in a stand mixer with a dough hook for 4-5 minutes.
By hand flatten , stretch and shape your dough to roughly the size of the frying pan ensuring the dough is nice and thin in the middle. Heat the empty pan over a medium heat and add 1 tsp of oil, then carefully add the dough to the pan, pushing the dough to edges to cover the bottom of the pan. Working quickly, spread the sauce in an even layer over the dough, then scatter your topping over the sauce. Cook over the heat for 4 – 5 minutes just until the base is nicely lightly browned. Then transfer to the preheated oven at 250 degrees C for 10 minutes.
Carefully remove from the oven, the handle will be very hot.
Slide your pizza onto a cutting board slice and enjoy!