Spinach Artichoke Vegan Pizza

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Spinach Artichoke Vegan Pizza

  • Author: Pies and Tacos
  • Prep Time: 1 hour + 2 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 2 pizzas 1x

Description

This is a Spinach Artichoke Vegan Pizza with a creamy vegan cheese, on a sourdough crust.


Scale

Ingredients

Sourdough Pizza Dough

  • 226  grams  active sourdough starter  1 cup, 8 oz
  • 118  grams  warm water 90F-110F  1/2 cup, 4 fl oz.
  • 13  grams  tablespoon olive oil  1 tablespoon, 0.48 oz
  • 21  grams  honey maple syrup, or sugar (1 tablespoon, 0.7 oz)
  • 318  grams  all-purpose flour (2 1/2 cups 11.25 oplus more to dust
  • 1  teaspoon  fine sea salt
  • 1/2  teaspoon  instant yeast

Spinach Artichoke filling

  • 1/2 tablespoon olive oil
  • 2 cloves of garlic
  • 10 artichoke hearts drained and chopped
  • 2 cups fresh spinach chopped (I used baby spinach and didn’t chop it)
  • 1/2 teaspoon salt or more to taste

Vegan Creamy Cheese*

  • 1/2 cup raw cashews soaked**
  • 1 cup water
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt

To bake

  • 1 tablespoon olive oil divided (to top pizzas)

Instructions

Sourdough Pizza Dough

  1. Make sure you feed your sourdough starter hours prior to starting the recipe. I fed mine about 12 hours before making the recipe, and the starter was bubbly and active by the time I started to make the dough.
  2. Mix sourdough starter, water, olive oil, and sweetener (maple syrup, honey, or sugawith a fork. Add flour, salt, and yeast to the bowl.
  3. Mix until it forms a ball.
  4. Knead until smooth, about 5-8 minutes by hand, or 5 minutes with the dough hook, at low speed in a KitchenAid. Dough should be pliable and smooth
  5. Transfer dough to a lightly oiled bowl. Let it rest at room temperature for about 2 1/2 hours, until doubled in size.
  6. Proofing time will depend on how hot your kitchen is.
  7. You can also proof it in the fridge overnight. Right after kneading the dough, place it in an oiled bowl, cover with plastic wrap and let it sit in the fridge overnight. Let it come to room temperature before baking, on the next day.
  8. You can make two medium pizzas with this dough, or divide into smaller pieces to make individual pizzas.

Spinach Artichoke filling

  1. Place olive oil on a large sauté pan. Heat it up over medium heat. Add garlic, cook briefly for 30 seconds.
  2. Add artichoke hearts and spinach.
  3. Stir and cook until spinach is wilted. Season with salt, as desired.
  4. You can make this ahead and leave it in the fridge until it’s time to top the pizza.

Vegan Creamy Cheese

  1. Drain cashews well.
  2. Place all ingredients in a small blender cup, or food processor.
  3. Pulse until smooth.
  4. Place it in a small saucepan.
  5. Cook over medium heat, stirring constantly with a spatula or wooden spoon until thickened.
  6. Mixture will become lumpy at first, but continue to stir and cook and it becomes smooth and thick.
  7. Use immediately to top your pizza.

To bake

  1. After proofing the dough for 2 1/2 hours, or proofing in the fridge overnight and then letting it come to room temperature, divide the dough in the amount of pizzas you’d like to make. I made two medium pizzas.
  2. Shape the dough portions into disks, and let them rest on the counter, covered, for 5-10 minutes to relax the gluten.
  3. Roll the pizza dough out to desired thickness. I like to roll mine til about 1/2″ thick, because I like a thick crust. You can roll it out thinner if you prefer a crispier and thinner crust.
  4. I brushed 1/2 tablespoon of olive oil on each crust before putting the filling on top.

  5. Divide artichoke and spinach mixture between the two pizzas. Top with spoonfuls of the vegan creamy cheese.
  6. Bake in pre-heated oven for about 10-15 minutes until pizza is golden brown.
  7. I prefer to bake one pizza at a time on my pizza stone.

Storage

  1. Baked pizza will store in the fridge for up to 4 days

Notes

*Make the vegan cheese right before assembling the pizza, because it will have a better consistency and be more creamy this way.

**To soak the cashews, place them in room temperature water and let them sit for 2-4 hours. Or place them in hot boiling water and let them sit for 30 minutes-1 hour.

***The unbaked pizza dough can be frozen for up to 1 month, if well wrapped. Make sure to thaw it in the fridge overnight before using, and also let it come to room temperature before baking it.

Images: courtesy of Pies and Tacos.

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