Antipasto Pizza (vegan)

This is the first pizza I've had since finding out I'm lactose intolerant and it was delicious.

Pizza Dough (makes 2 pizzas)
375g plain flour (00 flour works the best)
1/2 tsp salt
1 packet of dry yeast (7g)
2 tblsp olive oil
1 C warm water (maybe more)

Topping
Tomato paste (I used one with garlic & Herbs)
Olives
Marinated artichoke hearts
Sundries tomatoes
Roast capsicum (peppers)
Cheezley Mozarella Style* see note
Dried oregano
Fresh baby basil leaves

To make the dough: Mix flour, salt and yeast together. Gradually add olive oil and water and knead, if the dough looks dry add a little more water. Knead for 1 minute then cover the bowl with plastic wrap and leave in a warm place for approx 1 hour to rise. It should double in size.

Then knead well again, if the dough is sticky add some more flour. Split the mixture in 2 and roll out dough and place on 2 pizza pans.

Heat oven to 220C / 430F. Spread your pizzas with tomato paste and top with antipasto ingredients as you wish. Slice the cheezly into thin rounds and place on pizza. Sprinkle with dried oregano.

Bake for 15-20 mins or until golden. Decorate with basil leaves, slice and serve. Enjoy.

*note: I was pleasantly surprise with the Cheezly Mozarella, I wouldn't recommend eating it cold but it added that luxury to a pizza that is missed when it's cheese-less, it also melted really well. Here's a link if you want more info http://www.theveganstore.com.au/products/Cheezly-Super-Melting-Mozarella-Style-200g.html