Pea, Asparagus, Pesto and ‘Mozzarella’ Pizza

Servings: Makes: 2 Pizzas


For the pizza dough

Warm Water
00 flour

For the mozzarella

For the topping



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


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.


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.


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.


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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