Pizza with pulled jackfruit
- 200 ml warm water
- 0.5 tsp dried yeast
- 300 grams 00 flour
- 5 grams fine sea salt
- 2 tablespoons honey or sugar
- 2 tins chopped tomatoes
- 1 tsp sugar
- 4 cloves garlic peeled and finely grated
- 1 jar jackfruit
- 100 ml Hellmann's® Vegan
- 2 cloves garlic peeled and finely grated
- 2 tbsp water
- 2 handfuls rocket leaves to serve
- sea salt
To make the dough, dissolve the yeast in warm (but not hot!) water in a large mixing bowl, and wait a little until some foamy bubbles form on the surface. Then whisk in the salt and honey and stir in the flour. Bring the dough together with your hands. The dough will seem a little wet, but don’t worry. Leave it covered for a couple of hours or until it doubles in size.
To make the tomato sauce, put the tomatoes into a sauce pan with the sugar and bring to a simmer, add the garlic and cook over a medium heat until reduced by half. Add some salt and taste - it should be well seasoned. Pull the jack fruit and put it through half of the tomato sauce.
To make the pizzas flour your work surface very generously. Then scoop out the dough onto the surface and knead briefly until it stops sticking to your hands, adding more flour as you go along if needed. Then divide the dough into three equal pieces and let them rest for about 10 minutes under a tea towel to prevent drying out.
For the garlic dressing, mix the mayo with the garlic and water to loosen it a little and season to taste.
Preheat the oven to the maximum temperature with a pizza stone or a large flat baking tray in it. Roll out each piece of dough into a rough circle and then push it out with your hands from the centre and out. You want the central bit of the pizza to be thinner, leaving a thicker edge for the crust. You can also lift the dough by the thicker edges and turn it holding on to the edges with your fingers, helping the centre to stretch further. Then place the dough circle onto a pizza shovel or a chopping board sprinkled generously with flour or semolina. Spread a little tomato sauce over the centre of the pizza gently so as not to rip the dough and then top with the tomatoey jack fruit. Slide into the preheated pizza stone or tray and cook for about 10-15 minutes or until the dough crust looks golden and cooked through.
Serve the pizzas with some garlic dressing drizzled over it, and rocket leaves scattered on top.