Name: Vegan White Pizza
Prep time: 33 min
Cook time: 77 min
Total time: 110 min
Yield: 8 servings
Ingredients: 350 ml water (lukewarm); 7 g active yeast (dry active); 1 tsp raw sugar (to bloom yeast); 400 g white flour (strong bread flour); 100 g semolina flour (fine); 1 tsp sea salt (fine); 1 tbsp olive oil (for the dough); 1.5 cup whole blanched almonds (soaked if necessary); 1 tbsp lemon juice (fresh); 0.5 tsp sea salt (fine); 2 tsp nutritional yeast (for cheesy flavor); 3 tbsp olive oil (for creaminess); 0.125 tsp garlic powder (pinch); 0.75 cup water (adjust for consistency); 1 tbsp plant butter (vegan butter or olive oil); 200 g shallots (halved or whole); 0.125 tsp fine salt (pinch); 2 tbsp water (to steam); 1 tbsp balsamic vinegar (for glaze); 1 slice pears (finely sliced lengthways); 0.5 cup vegan mozzarella (grated); 2 tbsp chopped pistachios (optional); 0.33 cup arugula (fresh roquette); 1 tbsp molasses (pomegranate molasses); 0.25 tsp coarse sea salt (for finishing); 1 tbsp olive oil (for finishing)

Instructions

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1

In a small bowl, stir the active yeast (7 g) and raw sugar (1 tsp) into water (350 ml) and let it bloom until frothy.
2

Whisk together white flour (400 g), semolina flour (100 g), and sea salt (1 tsp) in a large bowl. Pour in the yeast mixture and olive oil (1 tbsp), stirring until a dough forms.
3

Knead the dough by hand for 10 minutes until smooth. Place in a greased bowl, cover, and allow to proof in a warm spot until doubled in size.
4

In a high-powered blender, combine whole blanched almonds (1.5 cups), lemon juice (1 tbsp), nutritional yeast (2 tsp), sea salt (0.5 tsp), garlic powder (0.125 tsp), olive oil (3 tbsp), and water (0.75 cup). Blend until smooth and creamy, adding extra water if needed.
5

In a skillet over medium-low heat, cook shallots (200 g) with plant butter (1 tbsp), fine salt (0.125 tsp), and water (2 tbsp) for 10 minutes until starting to caramelise.
6

Stir in balsamic vinegar (1 tbsp) and cook for another 3 minutes until the liquid is fully absorbed. Set aside.
7

Pre-heat the oven to 250C. Roll out a portion of the dough on a tray. Spread a thick layer of the almond ricotta across the base.
8

Top the ricotta with pear (1 slice) pieces, the balsamic shallots, and vegan mozzarella (0.5 cup). Bake for 7 minutes until the edges are golden.
9

Finish the pizza with a handful of arugula (0.33 cup), chopped pistachios (2 tbsp), a drizzle of olive oil (1 tbsp) and pomegranate molasses (1 tbsp), and a sprinkle of coarse sea salt (0.25 tsp).