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Olive crust avocado and butterbean pizza

Ditch the takeaway menu and have a go at making this delicious vegan pizza, topped with mashed avocado, artichokes, olives and red chilli

Serves 4 (makes 2 large pizzas)

Prep Time 40 min

Cooking Time 20 min + proving

Ingredients

For the base

  • 225g plain flour, plus extra to dust
  • 7g sachet fast-action dried yeast
  • ½tsp caster sugar
  • ¼tsp fine salt
  • 50g black olives, drained and sliced
  • Spray olive oil

For the sauce

  • 400g can butterbeans, drained
  • 1 ripe avocado
  • 1 bunch fresh basil
  • 1 garlic clove, crushed
  • Juice of 1 lemon

For the topping

  • 100g artichokes from a pack, drained and quartered
  • 2 spring onions, finely chopped
  • 40g black olives, sliced
  • 1 red chilli, finely sliced

Method

  1. Make the base: put the flour, yeast, sugar, salt and olives in a large bowl and mix together. Pour in 135ml lukewarm water and bring the dough together, then knead for 10–15 min until the dough springs back. If you have a stand mixer, use a dough hook and knead the dough for 10 min until it is elastic and springs back to touch. Put into a lightly greased bowl and leave to rise for 1 hr until doubled in size.
  2. Meanwhile, make the sauce. Put all the ingredients, reserving a few basil leaves, in a processor and pulse to bring them together. You still want some texture, so avoid over-blending. Transfer to a bowl, cover and keep in the fridge until needed.
  3. Heat the oven to 220°C/fan 200°C/gas 7. Line a baking tray with baking paper. Knock back the dough and divide into 2 equal pieces. On a lightly floured surface, roll out each piece to a 1–2mm thick round, then put on to the lined baking tray. Spray each round with a little oil, then bake for 15–20 min until the base is crisp and a little golden.
  4. Leave to cool, then dollop on the avocado sauce. Top with the artichoke quarters, spring onions, olives, chilli and reserved basil leaves to serve.

Make it ahead Make the dough up to 12 hr ahead. Once kneaded, put in a large, lightly greased mixing bowl, cover with clingfilm and transfer to the fridge. Bring the dough up to room temperature (this takes about 1 hr), then knock back and continue with step 3.

Double up If you’re making the classic pizza base (see overleaf) at the same time, prepare the dough for both together. Simply divide the dough when you knock it back and knead the olives into one half.

Make them smaller You could make 4 medium or even 8 small pizzas rather than 2 large ones – simply divide the dough into smaller pieces and distribute the toppings evenly. Allow ½ a large pizza, 1 medium pizza, or 2 small pizzas per person.

Nutrition per serving

Read more on how we calculate nutrition.
360 11g 9.3g 1.8g 10g 2.3g 1.2g 95mg 52g 3.1mg

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