Mushroom Pizza
A crisp pizza crust spread with fresh basil and almond pesto, then piled high with garlicky sauteed mushrooms, olives and sun-dried tomatoes. It's completely vegan and on the table in about 40 minutes.
Ingredients
- 1 pizza crust large, use gluten-free if needed
- 1 cup button mushrooms sliced
- 1 cup white shimeji mushrooms
- 1 clove garlic
- 2 Tbsp olive oil
- 2 Tbsp white wine
- 1 red onion finely sliced
- ½ cup stuffed olives sliced
- ¾ cup sun-dried tomatoes sliced
- 1 handful chives fresh
- 1 tsp oregano dried
- 1 tsp basil dried
For the pesto sauce:
- 2 cups basil leaves fresh
- ½ cup almonds or walnuts, raw, soaked overnight, drained and rinsed
- ⅓ cup parsley fresh
- 1 clove garlic
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp lemon juice
- salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Line a baking tray with parchment paper.
- Make the pesto: add all the pesto ingredients to a food processor and blend until smooth. Set aside.
- Heat a skillet over medium heat.
- Add the olive oil, the whole garlic clove and all the mushrooms.
- Sauté for about 2 minutes, then pour in the white wine and sauté for 3 minutes more. Discard the garlic clove and set the mushrooms aside.
- Lay the pizza crust on the prepared baking tray.
- Brush it with olive oil and cover it with a generous layer of pesto.
- Scatter over the red onion, olives, sun-dried tomatoes and sautéed mushrooms, then sprinkle with the dried oregano and basil.
- Bake for about 20 minutes, or until the edges are golden and crisp.
- Top with the fresh chives, slice and serve. Bon appétit!
Notes
The pesto can be made up to 3 days ahead and kept in an airtight jar in the fridge - soak the nuts overnight for the smoothest texture. Leftover slices keep for 2 days in the fridge; reheat them in a hot oven rather than the microwave so the crust stays crisp.