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Jerusulam Artichoke, Wild Mushroom & Pine Nut Pizza

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This is one of my absolute go-to vegan pizza recipes. It has an incredibly tasty artichoke puree base and combined with the mushroom topping tastes out of this world. You don’t even miss the lack of cheese.

1

Roughly chop the peeled artichokes and add to a saucepan with the almond milk and season. Simmer for around 15 minutes or until the artichokes have softened and most of the liquid has gone.

2

Transfer to a blender, whizz to a smooth puree and check the seasoning.

3

Pre heat a pan in hot Roccbox and add a splash of oil. Add the mushrooms to the pan, in batches if necessary, and cook for a few minutes, shaking regularly. Season the mushrooms and set to one side.

4

To build the pizza, open a Neapolitan dough ball into a pizza skin, top with a few spoonfuls of the puree and spread over the base. Add a quarter of the wild mushrooms and bake in Roccbox for 60-90 seconds.

5

As soon as the pizza comes out of the oven finish with a few basil leaves, a sprinkle of toasted pine nuts and a generous lug of extra virgin olive oil.

Serves
4-8
Oven Temp.
450°C
Ingredients
  • 400g Mixed Wild Mushrooms
  • 80g Toasted Pine Nuts
  • Basil Leaves
  • 4 Neapolitan Dough Balls
For the Jerusalem Artichoke Puree;
  • 250g Jerusalem Artichokes, peeled weight
  • 200ml Almond Milk
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