Green Pizza

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GREEN PIZZA

Makes 2 large or 4 small pizzas

For the dough:

  • 2 cups spelt flour
  • 2/3 cup water
  • 7g sachet fast acting yeast
  • 1 tsp sugar
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • For the topping:
  • 1 ½ cups frozen peas
  • 2 tbsp dairy-free basil pesto
  • 1 tbsp non-dairy butter
  • ½ lemon, zest and juice
  • Sea salt and black pepper, to taste

To serve:

  • 8-12 spears Tenderstem broccoli, lightly steamed with tough ends removed
  • 8-12 spears young asparagus, lightly steamed with tough ends removed
  • 2 tbsp dairy-free parmesan, grated
  • 2 tbsp pine nuts, toasted
  • 2 tbsp extra virgin olive oil, for drizzling

 

  1. Make the dough by mixing the yeast with the water and sugar in a small bowl. Set this aside for a few minutes until foamy.
  2. Sift the spelt flour into a large bowl and make a well in the centre. Add the yeast mixture, oil and salt and mix everything together until you have a ball of dough.
  3. Turn the dough out onto a floured surface and knead it well for 5-10 minutes, or until you have a smooth, elastic ball of dough.
  4. Lightly coat the dough with oil and transfer back to the bowl. Cover loosely with a kitchen cloth and leave in a warm place to rise for 1 hour, or until doubled in size.
  5. Make the pea puree by adding all the ingredients to a blender and mixing until very smooth, taste to check the seasoning and set aside.
  6. Lightly steam the broccoli and asparagus and set aside.
  7. When the dough has risen, preheat your oven to 200C/390F. Knock the air out
    of the dough on a floured surface and knead briefly for another couple of minutes.
  8. Divide the dough into 2 or 4 portions and roll out to rough, thin circles. Place
    the pizzas on a baking sheet and transfer to the oven to bake. Cook for 10-12 minutes or until puffy and cooked through.
  9. When the bases are cooked, remove them from the oven and spread with the pea puree. Top the puree with the broccoli and asparagus spears, some pine
    nuts, a little grated cheese and a drizzle of olive oil. Serve immediately.

TIP: Any leftover, raw dough can be kept, wrapped well in cling film, in the freezer for up to 3 months.

 

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