Make the dough

• Dissolve the yeast and sugar in the warm water and let it sit until foamy.
• Mix in the flour, salt and olive oil, then knead until smooth and elastic.
• Cover and let the dough rise until doubled in size.

Prepare the fillings

• Mix the tomato passata with the oregano for the pizza sauce.
• Melt the vegan butter with the minced garlic and chopped parsley.
• Toss the cherry tomatoes, bell pepper, olives and red onion together.

Shape and fill the bread

• Roll the dough into a large rectangle and spread with the tomato sauce, pesto and grated vegan mozzarella.
• Scatter the vegetables and spinach over the top.
• Cut the dough into squares and stack them in a greased baking dish.

Bake

• Brush the top with the garlic parsley butter.
• Bake until golden and cooked through.

Serve

• Let the bread cool slightly, then pull apart and serve warm.