Vegan pesto pizza with broccoli, rucola, and cherry tomatoes - lots of fresh flavours, piles of greens, & no weird fake cheese!
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Resting Time 18 hourshours
Total Time 40 minutesminutes
Ingredients
330grams/ 2 1/2 cups spelt flourseparated
250ml/ 1 cup water
80grams/ 1/4 cup starter
1tablespoonolive oil
2teaspoonssea salt
1teaspooncoconut sugar
Toppings
250grams/ 1 cup wild garlic pesto or another pestoa few spoonfuls reserved
100grams/ 1 cup broccoli florets
8cherry tomatoeshalved, plus extra for topping
1tablespoonolive oil
1large handful rucola
Sunflower seeds
Hemp hearts
Instructions
In a large bowl, mix 130 grams / 1 cup of the flour with the water, starter, oil, salt, and sugar. Add the remaining flour 1/2 cup at a time until the dough becomes too difficult to stir with a wooden spoon. Turn out onto a floured surface and knead, adding more flour as needed, for about five minutes or until a smooth dough forms.
Place the dough into a clean, greased bowl and cover with a plate or board. Let it sit at room temperature for 18-24 hours to rise. Once the dough has risen, preheat the oven to 200C / 400F, grease two baking sheets, and sprinkle some cornmeal or flour onto them.
Place the dough onto the prepared baking sheet and use your hands to press and stretch it into a rough oval, a couple of centimetres thick. Let it rest for about half an hour, covered, then spread with the pesto, and top with broccoli, tomatoes, and drizzle with the olive oil. Bake for 25-30 minutes, or until golden. Top with additional cherry tomatoes, rucola, a few dollops of pesto and seeds. Serve hot.