Walnut & Basil Pesto Pizza with Roasted Pepper & Artichoke Hearts

Sometimes I’m unfaithful to my darling Almond Butter. I love her to bits, but occasionally I sneak off to meet up with Pesto and we make the most sinfully scrumptious meals, Gnocchi alla Genovese being my absolute favourite, but I could honestly smear this delectable paste onto just about anything. When I was still in high school my favourite lunch used to be a brown bread baguette with pesto cream cheese and cress. Hmmm. Maybe I shall recreate that one in the future… 

In the meantime, I have been spreading it on my pizza. It’s been a while since I’ve made pizza and I was looking to do something more special than just the regular tomato sauce and vegan cheese. (I’ve discovered an excellent new brand, by the way, called Vegusto; they have the most amazing melty cheese that tastes better than the real stuff. Beware, it’s highly addictive and will most likely not make it onto your pizza because you’ll eat it straight from the package.) So Pesto, Bell Pepper and Artichoke Heart all got together to have a party on my pizza base, and let me tell you, it was a blast. 

Makes one 20cm pizza

Prep time: 10 minutes
Cooking time: 15 minutes

1 packet of pizza flour (available in supermarkets)
125ml warm water
1/2 red bell pepper, finely sliced
1/2 can artichoke hearts
1 serving of pesto (see below)
nutritional yeast for sprinkling

Preheat the oven to 180ºC. Prep all your ingredients and set aside. 
In a bowl combine the pizza flour and warm water with your hands, or use an electric mixer to keep your hands clean. Spray some oil on a clean surface. Flatten the dough onto the oiled surface with your hands, then roll it out with a rolling pin until is quite thin and has a diameter of 20cm. Transfer the pizza base onto a lined baking tray. 
Spread the pesto over the base, top with the vegetables and bake in the oven for 15 minutes. 

Walnut Basil Pesto

Prep time: 15 minutes total

1 big handful of fresh basil leaves
75g walnuts, soaked in water for 10 minutes
1 + 1/2 tbsp nutritional yeast
75ml olive oil

Process all ingredients in a blender or food process until it has the texture of a slightly grainy paste. Store in a jar in the fridge or use immediately. 

The Cookie Fairy

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