Plant-Based Mushroom and Truffled Zucchini Pizza | VegNews

Ingredients

• 4 cups ‘00’ flour or strong white flour, sifted, plus extra for dusting
• 1 sachet instant active dried yeast
• ⅛ teaspoon sea salt
• 1½ cups warm water
• 4 tablespoons olive oil, plus extra for greasing
• For the toppings:
• 8 tablespoons tomato purée
• 2 ounces portabello mushrooms, finely sliced
• 4 zucchinis, sliced into ribbons
• ⅛ teaspoon chili flakes
• ¼ cup
• truffle oil
• 1 handful basil leaves, to garnish
• A few oregano leaves, to garnish