A simple but indulgent vegan white pizza with sweet pears, creamy almond ricotta and flavoursome balsamic shallots. Pizza dough recipe included.
Cuisine American, Italian
Keyword white pizza
Prep Time 25minutes
Cook Time 25minutes
Total Time 1hour50minutes
Author My Goodness Kitchen
400grams00 flourstrong flour
1 and 1/2cupsblanched almonds
1/2tspfine sea salt
1tbspolive oilor vegan buttery spread
200gramssmall shallotssome halved, smaller ones left whole
pinchfine sea salt
1tbspbalsamicor red wine vinegar
1pearfinely sliced lengthways (see notes)
1tbsppomegranate molasses(optional) but so good!
course sea salt
To make the pizza dough stir the water, yeast and sugar together in a bowl or jug and set in a warm space to bloom.
Combine the flour, semolina and salt in a large mixing bowl, stirring it together to mix well.
When the yeast is frothy/milk add the olive oil and stir it through and then add the mixture to the flour. Combine the dough together with a spoon until it begins to come together and then tip it out on to a work surface to knead. Don't worry if you have loose floury bits; they will come together when you need the dough.
Knead by hand for around 10 minutes or until the dough is smooth and soft. If you have an electric mixer with a dough hook, knead the dough for around 5 minutes.
Form the dough in to a ball and place it in a large clean bowl lightly greased with olive oil. Cover it with a clean towel or cling film and sit it in a warm corner to proof for about an hour or until it doubles in size.
Meanwhile, to make the almond ricotta place all the ingredients in a high-powered blender and blend until smooth, scraping down the sides as needed. Begin with 1/2 cup of water and add more by the tablespoon as needed to create a smooth cream texture. Transfer to a bowl and set aside.
For the caramelised onions, heat the oil in a skillet over low - medium heat before adding the onions, water and salt. Cook for around 7-10 minutes or until the onions are beginning to caramelise around the edges. Remember, they will go in the oven with the pizza so they'll cook thoroughly in there.
Add the balsamic vinegar and continue to cook for 2 to 3 minutes or until the vinegar is absorbed. Remove the onions from the heat and set aside.
Pre-heat your oven to at least 250 C (482 degrees F) (pizza loves heat!) and line a roasting tray with baking paper sprinkled liberally with semolina.
When the dough has doubled in size, divide it in to 3 or 4 balls and allow each to rest for another 10 to 15 minutes.
Roll or press a dough ball on to the roasting tray in to a traditional circle or longer shape like mine. I found a cool video showing two different dough stretching techniques from King Arthur Flour here: https://www.youtube.com/watch?v=YcEIRm9nczk
Spread a good amount of your almond ricotta on the base followed by the sliced pear. Sprinkle the balsamic shallots over the top followed by the mozzarella cheese. Pop the pizza in the oven for 7 minutes or until the crust is golden and the cheese is melted and delicious.
To serve, scatter the pizza with fresh arugula (roquette), chopped pistachios and a swirl of olive oil and pomegranate molasses (completely optional). Sprinkle with a little more sea salt and a crack of pepper. Devour!
To stop the pears from oxidising (going brown) after you slice them, place the slices in a small bowl of water with a good squirt of lemon juice. The Nutritional Facts section is based on the toppings only. To add the pizza dough calorie count to each slice I calculated the calorific amount for the total dough and divided it by 24 (3 pizzas with 8 slices each). Phew! My brain hurts. Add 82 calories to each pizza slice for the dough. Oil and vinegar don't mix so you will see vinegar spots on your shallots. No biggy!