This incredible puree base and combination of toppings make this one of my absolute go to vegan pizza recipes. No need to add any cheese on this pizza as the flavours and textures are so in sync you don’t even miss it!
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 a 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 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.
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.
400g Mixed Wild Mushrooms
80g Toasted Pine Nuts
4 Neapolitan Dough Balls
For the Jerusalem artichoke puree;
250g Jerusalem Artichokes, peeled weight
200ml Almond Milk