Antipasti Pizza

Looking for a vegan Pizza Recipe? Try this vegan Antipasti Pizza. It's topped with artichokes, olives and fresh basil and oregano!

Course Main Course

Cuisine Italian, Vegan

Prep Time 30

Cook Time 15

Resting Time 1 30

Total Time 45

Servings people

Calories 603kcal

Author Elephantastic Vegan

Ingredients

Ingredients for the pizza dough

1 3/4 cup whole wheat flour
2/3 cup rye flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
2/3 cup warm water
2 teaspoons olive oil
1 pinch sugar

Ingredients for pizza toppings

1 cup tomato purée*
salt & pepper and garlic powder
your favorite vegan cheese shreds
4 pieces canned artichokes in oil
fresh basil and oregano
10 pitted olives
a little bit of herb oil (optional)

US Customary - Metric

Instructions

For the pizza dough, put all the ingredients in a kitchen machine or mix by hand and let it rise until it doubles in size.
Preheat the oven to 480°F/250°C.
Form two balls with the dough and roll out each of it until it's a nice pizza base. At this step I already put the pizza base on a baking sheet and tray.
Add sieved tomatoes and the spices and spread it over the base.
Next up is adding the cheese for the ground base (where I used Wilmersburger Pizzaschmelz).
Cut olives and artichokes into smaller pieces and put it on the pizza.
Drizzle a little bit of flavored oil over the pizza, if you have some at hand. (I used the oil from the pickled artichokes, which was flavored with different herbs)
Put the pizza in the oven and bake for 10-15 minutes.
After baking sprinkle the fresh oregano & basil over it.
Enjoy!

Notes

*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in tetra paks, not to confuse with tomato paste which is thicker in consistency.

Nutrition