*N.B this is a paid advertorial with Tesco*
I don’t know about you, but every night is pizza night in my house! Or, at least, every night could be pizza night. Are there any days which wouldn’t be made better by the lure and promise of fresh, home-baked pizza…?
I thought so!
Anyway, earlier this month, I was thrilled to be asked by Tesco to create one of their delicious new, vegan recipes.
For those of you are plant-based, vegetarian or just looking to cut back on your meat intake, Tesco are really paving the way – they have just released an incredible range of vegan ready meals called Wicked Kitchen, with dishes such as Nana’s Mushroom Bolognese, BBQ Beans & Mash, BBQ Butternut Mac and BBQ Mushroom Sourdough Pizza. YUM!
They also have a whole host of vegan recipes for you to make at home, including these incredible Vegan Pepper, Olive & Artichoke Pizzas.
For starters, is there anything more delicious than a homemade pizza base? I love homemade pizza, if only to have the smell of fresh bread and tomato fill my home! It’s so welcoming and warming.
I had never tried artichoke on pizza before – I had never even thought to add it! – yet it is utterly delicious, especially pared with the sweet mini peppers and the salty capers and olives. Even my meat-loving partner, Amir, gobbled the lot in seconds!
The real stroke of genius in this recipe for me, though, is the idea of mixing humous with sundried tomato paste to use as a pizza topping in place of cheese. It is AMAZING and really takes this pizza to the next level!
If you are looking for a Friday or Saturday night fakeaway with a plant-based twist, then this is the one for you!
Better still, it’s made using mainly store cupboard ingredients, is fast and easy to prepare (apart from the dough rising) and super cheap. What’s not to love…?
I can promise you that everyone in your family will love this recipe. It was a winner with all of us – kids and meat lovers included! – and has already become a firm favourite.
And, if you are looking for more plant-based inspiration, then check out Tesco for lots more delicious recipes. They have all kinds of vegan inspiration on there!
Enjoy your weekend – and save a slice of pizza for me!
Vegan Pepper, Artichoke & Olive Pizza
- Serves 4
- For the pizza base –
- 1 x 7g sachet fast action dried yeast
- 2 tbsp olive oil, plus extra for greasing
- 1 tsp sugar (I used coconut sugar)
- 500g (roughly 4 cups) strong white bread flour, plus extra for dusting
- 1/2 tsp salt
- For the topping –
- 8 tbsp passata
- 1 x 285g jar artichokes, drained (and sliced if large)
- 3-4 sweet mini peppers, slived
- 2 tsp sundried tomato paste
- 2 tbsp houmous
- 1/2 x 190g jar Kalamata olives, drained
- 4 tsp capers, drained and rinsed
- Handful rocket, to serve
- 4 tsp basil-infused olive oil, to serve
- Mix the yeast, oil, sugar and 325ml warm water in a jug
and set aside for 2 mins. Put the flour and salt in a large mixing bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to mix together, bringing the flour in from the sides of the bowl until it comes together as a dough.
Dust your hands and the work surface with flour. Remove the dough from the bowl and knead for 10 mins until smooth and springy. Form the dough into a ball, put in a large oiled bowl, then cover with a piece of oiled clingfilm. Leave to prove in a warm place for 1 hr or until the dough has doubled in size.
Preheat the oven to gas 9, 240°C, fan 220°C. Place 2 floured baking trays (or pizza stones) in the oven to heat through.
Turn the dough out onto a floured surface and knock out any air bubbles, kneading it again briefly. Divide into 4 equal balls and stretch or roll out each ball, turning it as you go, until you have rough 4 circles.
Spread 2 tbsp passata over each base, then top with the artichokes and peppers. Stir the sundried tomato paste into the houmous then dot over the pizzas. Finish with the olives and capers.
Carefully transfer the pizzas to the hot baking trays and bake for 8-10 mins until the crust is golden. Serve each pizza scattered with rocket leaves and a drizzle of basil oil.