Vegan Potato and Red Onion Pizza

To make the dough: combine flour, yeast and salt in a large bowl. Make a small well in the middle and add the lukewarm water and olive oil. Using your hands, mix until incorporated, then transfer to a flour surface.

Knead the dough for 10 minutes, until it’s springy, soft and stretchy. Place the dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and set aside in a warm place to rise, for an hour (or until it has doubled in size - the time this takes depends on how warm the room is).

Once the dough has risen, remove it from the bowl and knead it for 2-3 minutes. Form it into a ball and transfer it back to the bowl to rest in a warm place while you prepare your toppings (recipe below) or - for at least 20 minutes. 

Roll the ball of dough out with a rolling pin, stretching it with your hands occasionally if necessary. Transfer to an oil-rubbed baking tray. 

To make the toppings: preheat your oven to 190C. Transfer the sliced red onion to a small baking tray, drizzle with olive oil and a pinch of salt, and roast for 10-12 minutes, until starting to crisp around the edges. Set them aside until you’re topping the pizza.

Then prep the potatoes, which like the onion get cooked at two stages: first with initial boil and then once topped on the pizza. The first ensures they’re cooked through and the second ensures crispiness - so don’t jump straight to topping the pizza with raw veg.

When you’re ready to assemble the pizza, preheat the oven to 230˚C. Oil a large flat baking tray and add the pizza base to it. Drizzle it with olive oil then coat in the plant based mozzarella shreds, followed by the thyme leaves.

Add the cooked potatoes and red onion, sprinkle with the remaining salt, breadcrumbs and chilli flakes and roast for 10-12 minutes - until the edges of the potato and pizza crust are golden. Remove from the oven and drizzle with olive oil.