White Pizza with Arugula Pesto

Name: White Pizza with Arugula Pesto
Cuisine: Italian
Ingredients: ¼ teaspoon red pepper flakes; 3 tablespoons olive oil; 2 garlic cloves, peeled; ½ cup walnut pieces, plus more for garnish (garnish optional); 1 cup fresh basil leaves; ¼ cup fresh Italian parsley leaves; 2 tablespoons water; 1 garlic clove, crushed; 2 tablespoons nutritional yeast; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon salt; 1 teaspoon dried basil; 1½ cups arugula; ¼ teaspoon freshly ground black pepper; ½ teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon dried basil; ½ teaspoon dried oregano; Olive oil; 1 cup lukewarm water; 1 cup cooked or canned white beans, rinsed and drained if canned; 1 cup cooked or canned white beans, rinsed and drained if canned; 2¾ cups all-purpose flour; 2¼ teaspoons instant yeast

Preparation info

Makes
1
( 12 inch ) pizza

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Everyone’s favorite—Pizza—takes a sophisticated turn with this vegan ricotta and arugula pesto topping. The protein- and vitamin-rich beans, walnuts, and arugula make it the most fun nutritional powerhouse you’ll ever eat.

Ingredients

Dough

2¾ cups all-purpose flour
2¼ teaspoons instant yeast
1

Europe
Italy
Pizza
Vegan
Mediterranean

Method

For the dough: In a large bowl, combine the flour, yeast, salt, garlic powder, oregano, and basil. Stir in the water until combined, then use your hands to knead the mixture into a soft dough.
Transfer the dough to a floured surface and knead until it is smooth and elastic, about 10 minutes. Shape into a smooth ball and transfer to a lightly oiled bowl.