Pea, Asparagus, Pesto and ‘Mozzarella’ Pizza

Servings: Makes: 2 Pizzas

Ingredients

For the pizza dough

360ml
Warm Water
500g
00 flour

For the mozzarella

For the topping

Method

1

To make the pizza dough, add the dried yeast and caster sugar to the warm water and leave to sit for 10 minutes.

2

Then add the flour and salt to a bowl. Slowly pour in the warm water mix, while stirring, until a dough is formed. Turn the dough out onto a lightly floured surface and knead for 10 minutes until it’s smooth and stretchy. Place the dough into a bowl, cover and leave in a warm place for 1 hour to prove.

3

Whilst the dough is proving, make the mozzarella by adding all of the ingredients to a blender and blending until smooth. Add this mixture to a pan over a medium heat and stir continually until the mixture thickens. Once thick, divide it into four balls and place in the fridge to chill and set.

4

Preheat the oven to 200°C/400°F/Gas 6. Once the dough has proved, transfer it to a floured surface and knead for 1 minute. Split the dough in half and roll each piece out, to create two roughly 6mm-thick bases.

5

Spread 2 tablespoons of pesto over each base and top with the asparagus, peas on and torn pieces of the mozzarella. Bake in the oven to bake for 12-15 minutes, then sprinkle with pea shoots, to serve.

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