Mushroom, Artichoke and Spinach Pizza
Cooking for Children and the Child Inside all of us ... who doesn't love a great Pizza?
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Hello Wonderful Subscriber,
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What did you cook this last week? Did you try anything new and exciting?
Many people have asked for recipes that children may enjoy and, for some, be able to help make too. This is a great pizza recipe as it is gluten-free. This topping was created by Jaldhara and Grace in my foundation cooking course, and it was really sensational. You can easily add or omit the toppings to suit your and your children’s tastes. The beauty of the base recipe is it makes 3 pizzas, and you could easily make individual pizzas if you wanted.
When making the pizza base, you can add only 1 tbsp of sugar for the yeast to work and omit the other 2 tbsp of sugar if you don’t want the pizza too sweet.
Ingredients
300g mushrooms
2 whole artichokes
1 slice lemon
1 cup pitted olives
2 splashes olive oil plus 2 tbsp for marinating the artichoke
1 tsp oregano
4 large leaves of silverbeet
½ red onion diced
½ bunch basil (leaves taken off stems and reserved for the top of the pizza)
½ serve cashew cheese can also use sunflower seeds in case of nut allergy
½ cup toasted pepitas
1 cup basil
4 tbsp lemon juice
Salt
Method
Make the pesto by placing the pepitas with 1 cup of basil in a food processor and pulsing until broken down into a pesto paste. Add the 2 tbsp lemon juice and salt to taste.
Cut the stems of the artichokes and place them along with the artichokes into a saucepan of boiling water. Add the slice of lemon to the water. Boil for 20 minutes.
Meanwhile, fry the mushrooms in a splash of olive oil and a couple of pinches of salt.
Next, fry the onions in a splash of olive oil and a couple of pinches of salt. Add the silverbeet and cook until wilted.
Once the artichoke is cooked, cut it in half, remove the soft heart, and slice. Also, slice up the stems—they are edible and delicious. Marinate the artichoke in 2 tablespoons olive oil, 1 tablespoon lemon juice, salt, pepper, and 1 teaspoon dried oregano.
Make the base as per the instructions http://www.veets.com.au/blog/gluten-free-pizza-anyone
After the initial 20 minutes of baking the base then spread the cheese and pesto on the bottom of the base and pile on the onion, artichokes, olives and mushrooms and place in the oven for a further 20 minutes.
Garnish with the basil leaves.
Enjoy and I Hope you have a delicious week!
With gratitude Veet