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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Ditch the takeaway menu and have a go at making this delicious vegan pizza, topped with mashed avocado, artichokes, olives and red chilli.
1 Make the base: put the flour, yeast, sugar, salt and olives in a large bowl and mix together. Pour in 1/2 cup and 1 tablespoon of lukewarm water and bring the dough together, then knead for 10–15 min until the dough springs back. If you have a stand mixer, use a dough hook and knead the dough for 10 min until it is elastic and springs back to touch. Put into a lightly greased bowl and leave to rise for 1 hr until doubled in size.
2 Meanwhile, make the sauce. Put all the ingredients, reserving a few basil leaves, in a processor and pulse to bring them together. You still want some texture, so avoid over-blending. Transfer to a bowl, cover and keep in the fridge until needed.
3 Heat the oven to 220°C/fan 200°C/gas 7. Line a baking tray with baking paper. Knock back the dough and divide into 2 equal pieces. On a lightly floured surface, roll out each piece to a 1–2mm thick round, then put on to the lined baking tray. Spray each round with a little oil, then bake for 15–20 min until the base is crisp and a little golden.
4 Leave to cool, then dollop on the avocado sauce. Top with the artichoke quarters, spring onions, olives, chilli and reserved basil leaves to serve.
Make it ahead: Make the dough up to 12 hr ahead. Once kneaded, put in a large, lightly greased mixing bowl, cover with clingfilm and transfer to the fridge. Bring the dough up to room temperature (this takes about 1 hr), then knock back and continue with step 3.
Make them smaller: You could make 4 medium or even 8 small pizzas rather than 2 large ones – simply divide the dough into smaller pieces and distribute the toppings evenly. Allow ½ a large pizza, 1 medium pizza, or 2 small pizzas per person.
Calories 360 cal
Kilojoules 1506 kJ
Total fat 9.3 g
Saturated fat 1.8 g
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