Vegan Artichoke Pesto Pizza Bianca
Ingredients
Artichoke pesto
- 1 cup of jarred artichoke halves
- 1/4 cup of the liquid from the artichoke jar
- 1/2 cup of basil leaves
- 2 tsp of cilantro paste or handful of cilantro leaves
- 3/4 tsp of pink salt
- 2 tsp of garlic paste
- 2 Tbsp of toasted pine nuts
- Juice of half lemon
- 1/2 tsp of paprika
Pizza crust
- 2.5 cups flour
- 2 1/4 tsp of active yeast
- 1 Tbsp of coconut sugar
- 3/4 teaspoon salt
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 tsp of dried Italian seasoning
- 1 Tbsp of vegetable stock seasoning (optional)
- 2 Tbsp olive oil
- 1 cup of warm water
Preparation
Artichoke pesto
Blend all pesto ingredients together in a food processor
Pizza crust
Add yeast to warm water and stir in sugar, then leave in a warm place for 10 minutes or until foamy
Combine all remaining crust ingredients in a large bowl
Add olive oil and the yeast mixture, adjust consistency with more flour if too runny or water if too doughy, then cover and let rise for at least one hour
Roll out the dough
Pizza assembly and baking
Preheat the oven to 350F
Spread a layer of artichoke pesto on the dough
Layer on vegan mozzarella and other toppings
Spread vegan butter on the crust for a golden finish
Bake for 20 minutes
