Ingredients
Artichoke White Sauce (makes extra)
- 1 cup canned and drained artichoke hearts (6-7 hearts)
- ½ cup cooked and rinsed chickpeas
- ½ cup raw cashews, soaked for at least 2 hours and drained
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, peeled
- 2 teaspoons capers
- 1 teaspoon light miso
- ⅛ teaspoon chili flakes
- Sea salt and ground black pepper, to taste
- 6 tablespoons water
Pizza
- 1 lb prepared pizza dough at room temperature
- 3 cups baby spinach, lightly packed
- 1 teaspoon olive oil, plus extra for drizzling
- ½ teaspoon lemon juice
- Sea salt and ground black pepper, to taste
- 1 small shallot, peeled and sliced thin
- 1 cup canned and drained artichoke hearts (6-7 hearts), cut into quarters
- Vegan “parmesan” cheese substitute
- Chili flakes or chili oil, for garnish
Instructions
- Prepare the Artichoke White Sauce: In a blender or food processor, combine the drained artichoke hearts, cooked chickpeas, soaked and drained cashews, lemon juice, olive oil, garlic cloves, capers, light miso, chili flakes, sea salt, and black pepper. Add 6 tablespoons of water to aid blending. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste and set aside.
- Preheat the Oven: Preheat your oven to 475°F (245°C) to ensure a hot environment for crispy, well-cooked pizza crust.
- Prepare the Pizza Dough: Roll out the 1 lb of prepared pizza dough on a lightly floured surface to your preferred thickness. Transfer the rolled dough onto a pizza stone, baking sheet, or pizza pan.
- Toss the Spinach: In a bowl, toss the baby spinach with 1 teaspoon olive oil, ½ teaspoon lemon juice, and season with salt and pepper. This will slightly wilt the spinach and add brightness.
- Assemble the Pizza: Spread a generous layer of the artichoke white sauce evenly over the rolled-out pizza dough, leaving a small border around the edges. Scatter the dressed baby spinach evenly on top. Distribute the thinly sliced shallots and quartered artichoke hearts over the pizza. Sprinkle with vegan parmesan cheese substitute to taste.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and crisp and the toppings are heated through.
- Finish and Serve: Remove the pizza from the oven and let it cool for a couple of minutes. Drizzle with extra olive oil or chili oil and sprinkle additional chili flakes if desired for some heat. Slice and serve warm.
Notes
- Soaking the cashews is important for achieving a creamy, smooth sauce texture.
- You can substitute cooked chickpeas with white beans if preferred for a different flavor profile.
- Use a pizza stone if available to achieve a crispier crust.
- Vegan parmesan can be store-bought or made by blending nutritional yeast with cashews and a pinch of salt.
- Adjust chili flakes according to your spice tolerance for a milder or spicier pizza.
- Leftover artichoke white sauce can be refrigerated for up to 3 days and used as a dip or spread.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Pizza
- Method: Baking
- Cuisine: American-Style Vegan
- Diet: Vegan
