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Mini vegan spelt pizzas with spinach pesto, roast tomatoes, courgette & rocket
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Mini Vegan Spelt Pizzas with Spinach Pesto, Roast Tomatoes, Courgette & Rocket

Super delicious mini spelt pizzas with pesto and roast veg, they really tick all the boxes. Healthy, but super tasty - perfect for lunch or dinner with a salad.
Course Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Pesto, Pizza, Roast tomatoes, Spelt, Spelt pizza, Spinach pesto, Tomatoes
Author Niki Webster

Ingredients

For the dough

  • 200 g organic spelt flour
  • Or 100g spelt & 100g strong organic white flour
  • Or 200g strong organic white flour
  • 1/4 tsp sea salt
  • 1 tsp quick yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 175 ml luke warm water
  • Mix–leave for a few minutes

For the pesto

  • 100 g pine nuts toasted
  • 100 g spinach
  • 2 tbsp olive oil
  • 1/2 sea salt
  • Juice 1/2 lemon
  • 2 cloves garlic
  • 3 handfuls fresh basil
  • 3 tbsp nutritional yeast

For the roast veg

  • 2 cups cherry tomatoes
  • 1 courgette sliced
  • Splash olive oil
  • Sea salt

For the toppings

  • Rocket
  • Drizzle olive oil
  • Sea salt
  • Chilli flakes

Instructions

To make the dough

  • Add the flour and salt to a large bowl–mix well.
  • Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute.
  • Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
  • Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. The dough is quite wet, so keep adding more flour if needed.
  • Transfer back to the bowl and cover with a damp cloth for about a hr. The dough should have doubled in size.
  • Transfer back onto the floured chopping board and knead again to knock back.

To make the toppings

  • Add the cherry tomatoes and courgette sliced to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.

To make the pesto

  • Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To make the pizza

  • Heat the oven to 180C/gas Mark 4 Lightly oil a large baking tray.
  • Divide the dough into 6 for mini pizzas or 2 large ones.
  • Roll out the dough and place on a baking tray. Spread the pesto onto the dough.
  • Bake for 10–15 minutes, until the crust is cooked and a little golden.
  • Remove from the oven, allow to cool a little and top with pesto, roast courgettes, cherry tomatoes, rocket, chilli flakes, sea salt and more oil if you like.

Notes

6 servings