Instructions

PIZZA DOUGH

1. Preheat oven at 200C.
2.  Proofer to be set at 30C, and humidity at 80%.
3.  In a planetary mixer’s bowl, add flour, salt, sugar, yeast, bread improver and soya
   milk. Using a dough hook, knead the dough from slow speed to medium speed until
   slightly elastic.
4.  Add the butter into the dough and continue to knead until well combined.
5.  Continue to knead the dough until window pane forms.
6.  Rest the dough for 10 mins in the chiller.
7.  Divide and shape the dough according to desired size. Allow to rest. Gently press
   into shape when required.
8.  Proof the dough until double in size.
9.  Once the dough is proofed, spread spinach cream on to the pizza.
10.  Dice tofu and place some on the top of the pizza.
11.  Bake pizzas at 200C for about 15 – 20 mins, fan speed 6.

SPINACH CREAM FILLING

1. Rinse spinach to wash off all soil and dirt.
2.  In a pot with boiling water, blanch spinach for about 5 mins.
3.  Remove the spinach from the boiling water and immerge into iced water.
4.  Immediately drain remaining water from the spinach, and place them in a jug.
5.  Add cream to the spinach, then hand blend until a smooth paste.