Arugula Mushroom Pizza

Приготування

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.

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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.

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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.

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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.

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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.

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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.

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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.

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

Режим готуванняДрук

Поради

• 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.

Примітки

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