Vegan pizza with an olive crust and avocado and butter bean topping
Ditch the takeaway menu and have a go at making this delicious vegan pizza, topped with mashed avocado, artichokes, olives and red chilli.
Serves: 4
Time to make: 1 hr , plus proving
Hands-on time: 40 mins
Ingredients
- For the base
- 1¾ cups plain flour, plus extra to dust
- 7g sachet fast-action dried yeast
- ½ teaspoon castor sugar
- ¼ teaspoon fine salt
- ¼ cup black olives, drained and sliced
- olive spray oil
- For the sauce
- 400g can butter beans, drained
- 1 ripe avocado
- 1 bunch fresh basil
- 1 garlic clove, crushed
- juice of 1 lemon
- For the topping
- ⅔ cup artichokes from a pack, drained and quartered
- 2 spring onions, finely chopped
- ¼ cup black olives, sliced
- 1 red chilli, finely sliced
Instructions
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.
HFG tip
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.
Nutrition Info (per serve)
-
Calories 360cal
-
Kilojoules 1506kJ
-
Protein 11g
-
Total fat 9.3g
-
–Saturated fat 1.8g
-
Carbohydrates 52g
-
–Sugars 2.3g
-
Dietary fibre 10g
-
Sodium 473mg
-
Calcium 95mg
-
Iron 3.1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Lottie Covell
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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