Vegan White Pizza
Indulge in a sophisticated vegan version of the classic pizza bianca. This recipe replaces traditional heavy cheeses with a creamy, protein-rich almond ricotta base. Topped with sweet, tender pear slices and tangy balsamic-glazed shallots, it offers a complex flavor profile that balances sweetness with acidity and crunch. Finished with fresh arugula and a drizzle of pomegranate molasses, this artisan pizza is perfect for upscale plant-based dining.
Instructions
- 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).
Nutrition Facts
Per portion