Pesto Pizza with homemade pizza dough by @lazycatkitchen. .
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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
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
Mix the flour, salt and yeast in a large mixing bowl. Pour in the lukewarm water and olive oil. Stir everything together with a large wooden spoon.
When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. Reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes
When the dough is shiny and smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover the bowl with a tea towel.
Leave this in a warm place for between one and two hours (until it has doubled in size).
Toast the walnuts for the pesto in a dry pan on a low heat. Stir them very frequently as they burn easily.
Place washed and dried basil leaves in a food processor or herb chopper and process until roughly shredded. You could also make pesto in a pestle and mortar but it requires a fair amount of elbow grease.
Add toasted nuts and process some more.
Rest of the directions below in comments!
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