1 hour + 1 hour to prove
Makes 1 pizza
175 ml (¾ cup) lukewarm water
10 g yeast (¼ cube)
1 tsp. sugar
250 g (2 cups) flour
1 tsp. salt
1–2 tbsp. olive oil
For the topping:
200 g (6 cups) fresh spinach
3 garlic cloves
1 tbsp. olive oil
150 g (⅔ cup) vegan cream cheese
75 g (1 cup) vegan cheese, grated
150 g (1 ¼ cup) mushrooms
1 tbsp. olive oil
2 tbsp. pine nuts to garnish
1. Mix together the water, yeast and sugar and leave to stand for 5 minutes. Combine the flour and salt in a large bowl. Make a well in the middle, pour in the olive oil and gradually work it into the flour, starting at the edges.
2. Add the yeast mixture and knead thoroughly for at least 10 minutes. Leave the dough to prove for around 10 minutes and then knead well again, using your hands. Cover the dough and leave in a warm place to prove for another hour.
3. Using a rolling pin, roll out the pizza dough and place on a baking sheet lined with baking paper. (You can also use a pizza tray or a pizza stone, as long as it’s no higher than 1.5 cm [½ in.].) Preheat the oven to 200 °C (400°F).
4. Place the spinach in a saucepan, cover with boiling water and cook for 1–2 minutes. Squeeze out any excess moisture and roughly chop.
5. Peel and finely chop the garlic. Heat a little oil in a small frying pan and fry the garlic for approx. 30 seconds, stirring continuously. Add the cream cheese and spinach. Season with salt and pepper and stir.
6. Spread the spinach mixture over the pizza base and sprinkle with vegan cheese. Bake for approx. 10–15 minutes until the cheese has melted.
7. While the pizza is baking, fry the mushrooms in the oil for around 6–8 minutes until golden brown. Season with a little salt.
8. Toast the pine nuts in a dry frying pan.
9. As soon as the pizza is ready, arrange the mushrooms on top and sprinkle with pine nuts.
For a softer dough, simply replace the water with plant milk.