Our Favourite Recipes
Pea, Asparagus & Pesto Pizza
This verdant vegan/vegetarian pizza recipe is all about the details. Take the time to make a proper slow-rise pizza dough and prep your toppings, then revel in the vibrant flavours, underpinned by the herby fragrance of our Vegan Basil Pesto
Pescatarian
Vegetarian
Buon Appetito
Ingredients
For the dough:
- 300g strong white bread flour
- Pinch of salt
- 1 tsp. easy-blend dried yeast
- 1 tbsp. olive oil
For the topping:
- 190g jar Sacla' Vegan Basil Pesto
- 200g frozen peas
- Bunch of asparagus, sliced length-ways and blanched for 2 minutes
- 125g Mozzarella or Vegan Mozzarella
- Generous drizzle of extra virgin olive oil
- Large handful of rocket
- Pinch of chilli flakes
Method
- To make the dough (or use pre-made if you prefer): put the flour, salt, and yeast in a food mixer. Using the dough hook, mix to combine, then slowly add the olive oil, beating as you go. Slowly add the water, until a smooth springy dough is formed. Keep beating - it should begin to slap around the edge of the bowl
- Turn the dough out onto a lightly floured board and knead for about 5 minutes until soft and springy. Put in a bowl, lightly oiled with olive oil, cover with cling film and leave somewhere warm to rise for a couple of hours
- Knock the air out of it, divide into 2 balls, knead gently then sit the balls on a baking sheet and cover with cling film. Leave somewhere warm for a further 30 minutes, to rise further
- To make the pizza: preheat the oven to its hottest temperature
- On a lightly floured board, roll and stretch the dough out to make 2 pizza bases about 25 cm round. Place them on a pizza baking sheet
- Spread the dough with Pesto, then top with asparagus and peas, scatter over the Mozzarella and drizzle over a little of the extra virgin olive oil
- Put in the oven and cook for about 10-12 minutes until the crust is golden brown
- Remove and drizzle with a little more oil, sprinkle over the chilli flakes and top with rocket to serve
