Vegan Spinach Artichoke Pizza
Ingredients
Artichoke White Sauce
-
1
cup
canned and drained artichoke hearts
-
½
cup
cooked and rinsed chickpeas
-
½
cup
raw cashews, soaked for at least 2 hours and drained
-
2
tablespoons
lemon juice
-
2
tablespoons
olive oil
-
2
cloves
garlic, peeled
-
2
teaspoons
capers
-
1
teaspoon
light miso
-
⅛
teaspoon
chili flakes
-
to taste
sea salt and ground black pepper
-
6
tablespoons
water
Pizza
-
1
lb
prepared pizza dough at room temperature
-
3
cups
baby spinach, lightly packed
-
1
teaspoon
olive oil
-
½
teaspoon
lemon juice
-
to taste
sea salt and ground black pepper
-
1
small
shallot, peeled and sliced thin
-
1
cup
canned and drained artichoke hearts, cut into quarters
-
to taste
vegan 'parmesan'
-
to taste
chili flakes/chili oil
Instructions
- Preheat the oven to 500°F with a pizza stone on the bottom rack for 30 minutes.
- In a blender, combine the artichoke hearts, chickpeas, cashews, lemon juice, olive oil, garlic, capers, miso, chili flakes, salt, pepper, and water to make the artichoke white sauce. Blend until smooth.
- Dust a working surface and pizza peel with flour, then stretch the pizza dough into a 12-inch circle.
- Toss the spinach with olive oil, lemon juice, salt, and pepper in a bowl.
- Spread half of the artichoke white sauce on the dough, then layer with the dressed spinach, additional sauce, shallots, and quartered artichokes.
- Drizzle olive oil over the top and season with salt and pepper.
- Transfer the pizza to the hot stone in the oven and bake for 7 minutes.
- Rotate the pizza and bake for an additional 5 minutes until the crust is browned and the spinach is wilted.
- Remove from the oven, top with chili flakes and vegan parmesan if desired, slice, and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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