Arugula Mushroom Pizza

Procedimento

1. Make the dough: mix the whole wheat flour, bread flour, instant yeast and 1/2 tsp (2.5 ml) of the salt in a bowl. Add 140 ml (a little over 1/2 cup (120 ml)) of warm water and stir into a shaggy dough, then knead 8 minutes until smooth and slightly tacky.

   10 min

2. Cover the dough and let it rise in a warm place until doubled, about 1 hour. Meanwhile, cover the cashews with boiling water and let them soak.

   1 h

3. Put a pizza stone, steel or upside-down baking tray in the oven and preheat to 250°C (480°F) for at least 30 minutes.

4. Make the cashew mozzarella: drain the cashews and blend them with the nutritional yeast, lemon juice, tapioca starch, 1 garlic clove, 1/4 tsp (1.5 ml) salt and the remaining water (about 100 ml) until completely smooth. Pour into a small nonstick pan and stir over medium heat for 2–3 minutes until it turns thick, glossy and stretchy.

   3 min

5. Make the sauce: grate the other garlic clove into the tomato passata and stir in 1 tsp (5 ml) of the dried oregano and the rest of the salt.

   2 min

6. Prep the toppings: thinly slice the mushrooms, cut the green and red bell peppers into thin rings or strips, and have the sliced black olives ready.

   5 min

7. On a sheet of parchment paper, press and stretch the dough into a thin 30 cm (12 inches) (12 in) round, leaving a slightly thicker rim. Spread the tomato sauce, leaving 2 cm (¾ inch) bare at the edge, then dot and spread the cashew mozzarella thinly over the sauce. Scatter the mushrooms, peppers and olives on top and sprinkle with the remaining oregano.

   5 min

8. Slide the pizza on its parchment onto the hot stone or tray and bake 10–12 minutes, until the rim is golden and the cheese has spots of color.

   12 min

9. Take the pizza out, cut into 6 slices and pile the fresh arugula on top right before serving.

Modalità cucinaStampa

Consigli

• Add the arugula only after baking so it stays fresh and peppery, like in the photos.
• A very hot stone or steel gives a crisp crust without any oil; give it the full 30 minutes of preheating.
• Spread the cashew mozzarella thin: it should look like a light golden layer under the toppings, not a thick blanket.
• If you like heat, swap the red bell pepper for a mild red chili cut in rings.

Note

Inspired by a pizza Ely ate at a restaurant in Batumi, Georgia, in April 2025 (restaurant not named).