This is a paid advertorial in collaboration with Tesco
As a vegan it’s exciting to see that a plant-based diet is on the rise, with supermarkets like Tesco advocating veggies with inspiring plant-based recipes – and the ingredients to make them.
Long are the days of bland salads, recipes such as salted caramel cupcakes, coconut pancakes and this pepper, artichoke and olive pizza are amongst the recipes that Tesco have created to inspire those that are looking to eat plant-based.
This vegan pepper, artichoke and olive pizza is made from scratch, and only requires ingredients that are easy to find, easy to prepare and don’t break the bank– this recipe makes 4 individual pizzas for around the cost of 1 if you were eating out!
Making your own pizza is a fun cooking experience; it’s also a great way to get everyone involved and introduce plant based foods to people that aren’t familiar with this way of eating. After all pizza is a total classic and what better way to show off how simple and amazing the power of plants can be than with pizza.
So whether you want to enjoy homemade pizza on a Friday night or impress your guests on the weekend this easy-to-make recipe makes amazing pizza and everyone’s going to want a slice – even the meat eaters!
Other toppings include creamy sun-dried tomato hummus and salty capers, though you can switch these up however you like to suit your tastes.
This Vegan Pepper, Artichoke and Olive Pizza is:
Simple to make
& Easy to adapt
I’ve also tested this recipe with a gluten-free option. Simply swap the strong bread flour with a gluten-free bread flour alternative. See recipe notes below.
- 7 g fast action dried yeast
- 2 tbsp. olive oil, plus extra for greasing
- 1 tsp. sugar
- 500 g strong white bread flour, plus extra for dusting (use gluten-free is necessary)
- 1/2 tsp. salt
- 8 tbsp. passata
- 1 285g jar artichokes, drained (& halved if large)
- 1/2 190g pack sweet mini peppers, sliced
- 2 tsp. sundried tomato paste
- 2 tbsp. hummus
- 1/2 290g jar pitted Kalamata olives, drained
- 4 tsp. capers, drained & rinsed
- A handful rocket, to serve
- 4 tsp. basil infused olive oil, to serve
To make the dough, you will need to mix the yeast, olive oil, sugar and 325ml of warm water in a jug and set aside for 2 minutes.
Put the flour and salt into a large mixing bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to mix together, making sure you bring the flour in from the sides of the bowl until it comes together as dough.
Dust your hands and work surface with flour. Remove the dough from the bowl and knead for 10 minutes until it’s smooth and springy. Form the dough into a ball and put in a large oiled bowl then cover with a piece of clingfilm to stop it from sticking.
Leave to prove in a warm place for 1 hour or until the dough has doubled in size.
Preheat the oven to 240°C, fan 220°C. Place 2 floured baking trays in the oven to heat through.
Turn the dough out of the bowl onto a floured surface and knock out any air bubbles, kneading it again briefly. Divide the dough into 4 equal balls and stretch or roll out the dough, turning it as you go, until you have 4 rough circles.
Spread 2 tbsp. of passata over each base, and then top with the artichokes and peppers. Stir the sundried tomato paste into the hummus then dot over the pizzas. Finish with the olives and capers.
Carefully transfer the pizzas to the hot baking trays and bake for 8-10 mins until the crust is golden.
Serve each pizza scattered with rocket leaves and a drizzle of basil oil.
- Feel free to mix and match the toppings
- For the gluten-free option simply swap 500g strong bread flour for 500g gluten-free bread flour (which can be found in Tesco). Follow the same instructions as per recipe.
- If you’re using gluten-free flour the pizza will not be as ‘puffy’ as the pizza in the pictures but I promise you it still tastes just as delicious
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below