125 g (4 oz) vegan mozzarella
50 g (2 oz) taleggio or fontina vegan cheese 50 g (2 oz) Gorgonzola vegan cheese, crumbled
4 tablespoons freshly grated Parmesan rocket leaves, to serve
For the pizza dough:
250 g (8oz) white bread flour, plus extra for dusting
1 teaspoon fast action dried yeast
1 teaspoon salt
Pinch of castor sugar
150 ml (1/4 pint ) warm water
1 tablespoon extra virgin olive oil
Spray oil, for oiling
First make the pizza dough. Sift the flour into a bowl and stir in the yeast, salt and sugar. Make a well in the centre, add the measurements water and oil and gradually work into the flour mixture to form a dough.
Lightly oil a bowl with spray oil. Turn the dough out on a lightly work surface. Knead for 10 minuets until smooth and elastic. Put in the prepared bowl and covered and leave to rise in a warm place for 1 hour until doubled in size.
Put a heavy-based baking sheet on the middle shelf of a preheated oven, 230°c (450°f), Gas mark 8, and heat for 5 minuets. Knock the air out of the dough. Divide in half. Roll one half to a 25 cm (10inch) round. Transfer to the heated baking sheet and scatter over the cheeses. Bake for 10-15 minuets until the base is crisp and golden. Serve immediately, topped with rocket leaves. Repeat to make the second pizza.