Super 5 Green Vegan Walnut & Pesto Pizza
- 375 g plain wholemeal flour
- 2 tsp salt
- 1 pkt dried yeast
- 2 tbsp olive oil
- 250 mls lukewarm water
- 1 large head broccoli blanched in hot water for 2 mins
- 3 handfuls walnuts
- 3 tbsp olive oil
- 4 handfuls spinach
- 2 cloves garlic
- 1 cup nutritional yeast flakes
- 1 courgette
- 1 cup frozen peas
- 2 handfuls watercress
- 2 tbsp balsamic vinegar
- pinch sea salt
Place flour, salt & yeast in a bowl. Stir.
Add oil. Slowly add water whilst stirring.
Once combined, with clean hands, knead the mixture for a few mins until you create a smooth ball.
Place a damp towel on top of the bowl and leave at room temp for 1-2hrs until approx. Double in size.
Once risen, divide mixture into 4. Roll out each section until flat. Blind bake for 15mins at 180 degrees.
Place the blanched broccoli florets into a food processor and pulse until broken down.
Add the walnuts, olive oil, garlic, nutritional yeast flakes and pulse again to combine. Add a splash of water if needed.
Remove the pizza bases from the oven and spoon on 1 quarter of the broccoli mixture onto each base. Use the back of a spoon to smooth out.
Add 1 quarter of the peas and a few courgette shavings to each pizza.
Bake in the oven for 10-15mins.
Remove from the oven, add the watercress, balsamic vinegar and salt.