Summery White Pizza With Roasted Tomatoes, Artichokes & Basil
SummeryWhitePizza
With Roasted Tomatoes, Artichokes & Basil
Serves 4
Vegan / Dairy Free
There is something quite special about a white pizza, even though the tomato sauce is considered a must for some. But with this recipe, no compromise needs to be made. With our amazing homemade pizza crust, our heavenly cashew cream, and toppings of succulent roasted tomatoes and chargrilled artichokes, we have created the ultimate fresh combination. A pizza made in heaven!
Ingredients
- For the crust -
550g plain flour
125g fine semolina
500ml water
2tsp active dry yeast
1tsp salt
- For the cashew cream -
250g raw cashews, soaked in boiling water for 20 minutes
180ml unsweetened plant based milk (we used soy milk)
Juice of 1 large lemon
1 garlic clove, peeled
1tsp salt
1tsp onion powder
A few leaves fresh basil
- For the roasted tomatoes -
8-9 large vine tomatoes, chopped in chunks
1tbsp olive oil
1tbsp balsamic vinegar
1 clove of garlic, peeled and finely sliced
1tsp died oregano
1tsp onion powder
1tsp salt
Some freshly ground black pepper
A few fresh oregano leaves
- To serve -
140g jar of chargrilled artichoke hearts
Fresh basil leaves
Fresh oregano leaves
Freshly ground black pepper
A few chilli flakes (optional)
Method
Preheat the oven at 200C.
For the pizza crust, place all ingredients in a mixer and, using a dough hook, knead for 10 minutes. The dough should come together and have a soft and elastic texture. If it is too sticky, add a little more flour. If it is too dry, add a little more water. Place the dough in a well oiled bowl, cover and allow to rise for 2-3 hours, until doubled in size.
Meanwhile, prepare the cashew cream. Drain and rinse the cashews and place them in a blender or a food processor, along with the rest of the ingredients. Blend until you have a very very smooth cream. Check the seasoning and set aside.
For the tomatoes, place them in a roasting tray and spread them out so that the pieces are levelled. Drizzle the olive oil and the vinegar over the tomatoes and sprinkle the garlic slices, onion powder, salt, pepper and oregano all over.
Place in the oven and roast for 25 minutes. Set aside.
Once the dough has risen, turn the heat of your oven to the highest setting. If you have a pizza stone, place it in the oven and allow it to preheat for at least 30 minutes. Punch the dough down and place it on a board sprinkled with semolina. Cut the dough into four pieces. Take one to work on and cover the other three. Roll out the dough using a floured rolling pin and stretch it as much as you can, but taking care not to make it so thin that it tears. We like our pizza crust medium, but you can make it thinner or thicker, depending on your personal preference. Place the dough on a peel and slide it onto the stone. Alternatively place it on an oven tray. Bake the crust for 5-10 minutes to your liking. Remove from the oven and repeat with the other three crusts.
To put together, divide the cashew cream onto the four crusts, then spoon the roasted tomatoes, the artichokes, the basil leaves and the oregano leaves on top of each one. Sprinkle some freshly ground black pepper and some chilli flakes and serve warm. Enjoy!
Notes
This is a lovely pizza for the summer, as it is served warm. The pizza crust is baked on its own, then simply topped with the cashew cream and the roasted veggies and served. This way, the crust remains crispy while the toppings are gently warmed through from the heat of the crust, remaining delicious and fresh.
The pizza crust can be prepared ahead of time and placed in the fridge or freezer until needed. Allow it to come at room temperature and rest for a couple of hours before using.
The pizza dough can be kneaded by hand as well. Start by using a spatula or a wooden spoon and when the dough comes together, begin kneading it with floured hands. Continue to knead for 10-15 minutes, before you let it rise.
Lastly, you can of course customise the toppings and use all your own favourites!
