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Super 5 Green Vegan Walnut & Pesto Pizza

The Balanced Kitchen
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

Base

  • 375 g plain wholemeal flour
  • 2 tsp salt
  • 1 pkt dried yeast
  • 2 tbsp olive oil
  • 250 mls lukewarm water

Topping

  • 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

Instructions
 

Base

  • 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.

Topping

  • 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.
  • Serve immediately.
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