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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.


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.


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


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.


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.


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.

Oven Temp.
  • 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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