Vegan Kale Pesto Pizza with Spiced Chickpeas, Courgette & Rocket
- 500 mls luke warm water
- 2 tsp active dried yeast
- 500 g strong white bread flour or half and half wholemeal
- 1/2 tsp sea salt
- 3 tbsp olive oil
Kale Pesto Topping
- 10 leaves kale stalks removed, washed
- 1 large heaped tbsp brown rice miso paste
- 2 large handfuls walnuts
- 3 tbsp nutritional yeast flakes
- 1 juice lemon
- 4 tbsp olive oil
- 1/2 cup water
- 1 pinch salt
- 1 tin chickpeas rinsed, drained
- 1 tbsp ground cumin
- 1 tbsp ground Turmeric
- 1 pinch ground black pepper
- 3 small red onions skin removed, chopped into 1/8 pieces lengthways
- 3 handfuls rocket leaves
- 2 medium courgettes sliced thinly
- 3 leaves red cabbage grated finely
- balsamic vinegar to taste
Add the water and dried active yeast to a jug and leave to stand for a few minutes to activate.
Place the flour and salt in a large bowl.
After a few minutes, add the olive oil to the water and yeast mixture.
Make a well in the middle of the flour/salt. Slowly pour the water mixture into the middle and stir to combine until you have added all the water.
Turn the dough out of the bowl onto a clean surface and knead with your hands until you form a smooth ball of dough. This will take about 6-10 minutes.
Place the ball of dough back in the bowl and cover the bowl with a damp, clean tea towel. Leave the dough to rise for 1-2 hours until it has doubled in size.
Prepare the toppings.
Simply add the chickpeas to a bowl, stir in the spices and ground black pepper and leave to one side until you are ready to add to the pizza for cooking.
Rolling out the pizza dough
Once the pizza dough has risen, split it into 3 equal sizes.
Use a rolling pin to roll the dough into a 12" thin pizza base.
Place the pizza base onto a baking tray. Placing it on the baking tray before you add the toppings will make it much easier than if you add the toppings first!
Add the toppings
Spoon 1/3 of the kale pesto onto the pizza base and use the back of a spoon to spread it out evenly.
Place 1/3 of the courgette slices, red onion and chickpeas onto the pizza.
Bake the pizza on a medium heat (160 degrees C) for 15 minutes. The pizza base and toppings should all start to crust nicely.
Remove from the oven and add the rocket leaves, grated purple cabbage and balsamic vinegar.
Repeat the above for the remaining 2 pizzas.
Serve warm or allow to cool as it tastes good either way!
You need to plan ahead with the dough for this recipe! Start making at least 1 hour in advance of needing the pizza.