Spring cheeseless pizza

Cheeseless pizza is light and ideal for spring. Loaded with veggies, pesto and cashew ricotta, it’s ideal for vegans or omnivores looking to eat lighter.

PIZZA DOUGH:
250 g / 2 cups strong / bread flour
250 g / 2 cups all-purpose flour
10 g / 1½ tsp salt
7 g sachet fast-action dried yeast
320 ml / 1 1/3 cups water (lukewarm)
1 tbsp olive oil

PESTO (makes enough for 8-10 pizzas):
¼ cup walnuts
60 g / 2 oz basil leaves
1-2 garlic cloves, pressed
about 120 – 180 ml / ½-¾ cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp nutritional yeast (optional)
a few pinches of salt, adjust to taste
pepper, adjust to taste

TOPPINGS:
small bunch of asparagus
¼ cup green peas, frozen or fresh
1-2 tbsp pine nuts, raw
2 small courgettes, sliced thinly on a mandolin
1 sweet Romano pepper, sliced thinly
20 cherry tomatoes, halved
1-2 tbsp capers
a few dollops of vegan ricotta (optional)
½-1 tsp pul biber (chilli flakes)
salt & pepper

View the full recipe at Lazy Cat Kitchen →