National Vegetarian Week is drawing to a close, so to celebrate I thought I’d make a delicious, meat-free pizza. There’s no better way of celebrating anything than with pizza, right?
This vegan-friendly Mushroom, Artichoke and Pesto Pizza is made in collaboration with my favourite supplement company, Solgar, and has become one of our favourite week day meals.
The pizza is made with a wholegrain spelt crust and is topped with homemade pesto, then layered with mushrooms, Jerusalem artichokes (great for gut health) and rocket. All in all, about as healthy and as nourishing as pizza can get!
It is also the perfect creation to serve up alongside one of my favourite supplements of Solgar’s. The Omnium supplement is a complete multivitamin and mineral complex and is rich in both antioxidants and phytonutrients.
The supplement is perfect for anyone who lives a stressful, urban life (me included!), thanks to its antioxidant profile which helps to render free radicals harmless. Happily, it’s also vegan-friendly and is packed with nutrients to support a veggie or vegan diet – think energy releasing B-vitamins, which only naturally occur from meat.
Anyway, this pizza is a great Friday night alternative alternative – and I hope you love it as much as we did!
Artichoke & Mushroom Pesto Pizzas
- Serves 4-6
- For the pizza base –
- 1 x 7g sachet fast action dried yeast
- 2 tbsp olive oil, plus extra for greasing
- 1 tsp coconut sugar
- 4 cups spelt flour (I used wholemeal)
- 1/2 tsp salt
- For the pesto –
- 2 large handfuls basil (or more, to taste)
- 1/4 cup cashew nuts, soaked in water 4-6 hours
- 1/3 cup olive oil
- 2 cloves minced garlic
- 2 tbsp Nutritional Yeast (can use 4 tbsp Parmesan for non-vegan)
- Salt and pepper, to taste
- Lemon juice, to taste
- OR use shop-bought pesto
- For the toppings –
- 1/2 jar Jerusalem artichoke slices
- 100g sliced mushrooms
- Large handful fresh rocket
- Vegan cheese (optional)
Start by making your pizza base. Whisk together the yeast, oil, sugar and 1 1/3 cups of warm water in a jug and allow to rest for a couple of minutes. In the meantime, stir together the flour and salt in a large bowl. Make a well in the centre and pour in the yeast liquid. Stir together, bringing the flour in from the sides of the bowl until it forms a dough.
Sprinkle a work surface with flour. Knead the dough until smooth and elastic (I did this for about ten minutes), adding more flour if needed – you don’t want sticky dough! Shape dough into a ball, then place in a large oiled bowl. Cover with a damp tea towel, then leave in a warm place for an hour, or until the dough has doubled in size.
3. In the meantime, make your pesto by blending together the ingredients until you reach the texture you desire. Taste and adjust seasoning / lemon juice accordingly. Set aside.
4. As you are doing this, preheat the oven to 210C. Line a baking tray, then arrange the courgette and peppers on top. Drizzle lightly with oil and season with Ross & Ross Rub or salt and pepper and chilli flakes. Place in the oven to bake for 12 minutes, or until beginning to caramelise around the edges. Remove from the oven and set aside.
5. Now, preheat your oven to 240C. Place two lined trays in the oven to warm.
6. Once your dough has doubled in size, place it onto a floured surface and knead again quickly. Divide into two balls (this makes two large pizzas – you can go smaller if you wish!) and use a rolling pin to roll out each, forming rough pizza shapes.
7. Spread your pesto each base, then top with the artichokes and grate some cheese on top, if using. Arrange the pizzas onto the hot baking trays and bake for around 10-12 mins, or until the crust is golden and the cheese is bubbling. As your pizza cooks, heat some oil in a pan and fry your mushrooms until cooked through. Toss the cooked mushrooms on top of your pizzas, then scatter over the rocket. Cut into slices and eat warm.