Jerusalem Artichoke, Wild Mushroom & Pine Nut Pizza
This flavour-packed purée base and toppings make this my go-to vegan pizza—no cheese needed, the textures and taste are perfectly in sync!
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 30 minutes + dough prep time
- Cook Time
- 2 minutes
Ingredients
- Serves
- 4-8
Recommended Equipment
-
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Instructions
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Step 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.
Step 2
Transfer to a blender, whizz to a smooth puree and check the seasoning.
Step 3
Pre heat a pan in a hot Gozney oven 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.
Step 4
To build the pizza, open a Neapolitan dough ball into a pizza skin and top with a few spoonfuls of the puree spread over the base. Add a quarter of the wild mushrooms and bake in Roccbox for 60-90 seconds.
Step 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.
