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Vegan pizza with peppers, artichokes and olives recipe

Vegan pizza with peppers, artichokes and olives recipe

15 ratings

Sponsored by Birra Moretti

No one can resist a tasty slice of pizza, especially when it's homemade from scratch and served straight from the oven. This easy vegan pizza recipe features a simple bread dough base and delicious veggie toppings including creamy houmous and salty capers, although mix and match the toppings as you like. See method

  • Serves 4
  • Takes 45 mins plus proving
  • 654 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

For the dough

  • 7g fast action dried yeast
  • 2 tbsp olive oil, plus extra for greasing
  • 1 tsp sugar
  • 500g strong white bread flour, plus extra for dusting
  • ½ tsp salt

For the topping

  • 8 tbsp passata
  • 1 x 285g jar artichokes, drained (halved if large)
  • ½ x 190g pack sweet mini peppers, sliced
  • 2 tsp sundried tomato paste
  • 2 tbsp houmous
  • ½ x 290g jar pitted Kalamata olives, drained
  • 4 tsp capers, drained and rinsed
  • handful rocket, to serve
  • 4 tsp olive oil, to serve

Perfect with:

  • Birra Moretti Premium Lager Beer Can 10x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

Perfect with:

  • Birra Moretti Premium Lager Beer Can 10x330ml
    A well-balanced lager, perfect with Italian cuisine
  • Birra Moretti Zero Alcohol Free Beer 4 x 330ml
    A non-alcoholic beer with hoppy and citrus notes

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    If you haven't got any white bread, try using brown instead

    Each serving contains

    • Energy

      2755kj
      654kcal       33%

    • Fat

      21g 30%

    • Saturates

      3g 14%

    • Sugars

      6g 7%

    • Salt

      2.2g 37%

    of the reference intake
    Carbohydrate 105.5g Protein 14.5g Fibre 8.8g

    Method

    1. To make the dough, mix the yeast, oil, sugar and 325ml warm water in a jug and set aside for 2 mins. Put the flour and salt in a large mixing bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to mix together, bringing the flour in from the sides of the bowl until it comes together as a dough.
    2. Dust your hands and the work surface with flour. Remove the dough from the bowl and knead for 10 mins until smooth and springy. Form the dough into a ball and put in a large oiled bowl then cover with a piece of oiled clingfilm to prevent it from sticking. Leave to prove in a warm place for 1 hr or until the dough has doubled in size.
    3. Preheat the oven to gas 7, 240°C, fan 220°C. Place 2 floured baking trays (or pizza stones, if you have them) in the oven to heat through.
    4. Turn the dough out of the bowl onto a floured surface and knock out any air bubbles, kneading it again briefly. Divide into 4 equal balls and stretch or roll out the dough, turning it as you go, until you have 4 rough circles.
    5. Spread 2 tbsp passata over each base, then top with the artichokes and peppers. Stir the sundried tomato paste into the houmous then dot over the pizzas. Finish with the olives and capers.
    6. Carefully transfer the pizzas to the hot baking trays and bake for 8-10 mins until the crust is golden. Serve each pizza scattered with rocket leaves and a drizzle of oil.

    Tip: Make sure your work surface is well floured before rolling out the dough to stop it sticking.

    See more Italian recipes

    Drinkaware

    Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.

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