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Are you looking for a recipe to make a super delicious vegan mushroom pizza? Good news: I Got you covered! This vegan mushroom pizza with arugula and pesto is a real flavour explosion. Plus, it only requires a handful of ingredients and is ready in 2 hours (rising time included!).
Before you jump into the kitchen to make this pizza, I suggest you read this blogpost carefully, because although the recipe is simple, there are a few things to keep in mind.
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Ingredients
To make this recipe you'll only need the following 11 ingredients (9 if you don't count the salt and water):
- water
- all-purpose flour
- olive oil
- salt
- brewer's yeast powder
- vegan mozzarella
- garlic
- champignons and shiitake mushrooms
- vegan pesto
- rosemary
- arugula
Pesto
To make this vegan mushroom pizza even more delicious we top it with a drizzle of pesto.
When it comes to pesto I always recommend using a freshly made one because it tastes 1000 times better than any pesto you'll ever buy. It's also super quick and easy to make, in fact if you make it using a food-processor it's ready to serve within 10 minutes. So if you want to make it you can do it by following this recipe.
In case you don't have enough time (or willingness) to make it you can of course use a store-bought one. We've all been there so no judgement from my side ;). If you are vegan just make sure that the pesto you buy does not contain any caprino or parmesan cheese.
Mushrooms
To make this pizza I used both champignons and shiitake mushrooms because they have a unique texture and flavor and together they give the pizza an extra kick. That said, I know that especially shiitake mushrooms can be hard to find so I'll leave it up to you to decide if you want to use both. Either way, I guarantee you that the pizza will be delicious even using only the champignos.
I don't recommend using dried shiitakes because they tend to remain slightly hard even once they have been rehydrated.
Vegan Mozzarella Cheese
As far as vegan mozzarella goes, I like to add it in big chunks after baking the pizza. The mozzarella I used is this one. You can make it by following my recipe here, I guarantee it's absolutely delicious. If you prefer to use one that melts, just add it on the pizza before adding the mushrooms.
Yeast
You can use fresh or dry brewer's yeast. Just make sure that you use enough. On the package there is always an explanation telling you how much to use for an amount of flour.
Step 1: Making the pizza dough
Making pizza dough is very simple. We start by mixing the yeast with the lukewarm water until it has dissolved. Then we add the mixture to the flour and knead for a few minutes. Then we stir in the olive oil and salt and knead for another two minutes. When we have obtained a smooth and elastic dough the dough is ready.
Next, we place the dough in a bowl, cover it with plastic wrap and let it rise for 1 hour or until it has doubled in size. In the meantime we prepare the mushrooms as explained in the next step.
Step 2: Cooking the mushrooms
While the pizza dough is rising let's cook our mushrooms.
We start by cutting them in half. Then in a frying pan we heat some olive oil, add the garlic and rosemary and sauté for 1-2 minutes. Next we stir in the mushrooms, adjust salt and pepper and sauté for 2-3 minutes. After that we add a splash of white wine or water and continue cooking until all the liquid has evaporated. Turn off the heat and let them cool briefly.
Step 3: Making the pizza
Once the dough has doubled in size, start preheating the oven to 250 °C (480 °F). Roll out the dough on a sheet of baking paper forming a pizza with a diameter of more or less 30 cm (12''). Spoon the mushrooms on top, add a dash of olive oil and bake for about 10 minutes in the middle of the oven. Once the pizza is golden take it off the oven.
Step 4: Adding the topping
Once the pizza is cooked we top it with the vegan mozzarella cut into big chunks, pesto and rocket. We adjust the salt and pepper and serve it immediately.
How to store pizza
If you have any pizza left over, don't throw it away. Put it in an airtight container and store it in the refrigerator. To reheat it just put it in the oven at 180 °C for 10 minutes.
more recipes that you may like
- Vegan gnocchi with creamy tomato sauce
- Vegan lemon ricotta ravioli with brown butter, sage and walnuts
- Delicious vegan oat schnitzel
- Vegan butter chicken (Murgh Makhani)
if you try this recipe….
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📖 Recipe/Rezept
Vegan Mushroom Pizza with Rocket & Pesto
Ingredients
Dough
- 250 g all-purpose flour ((9 oz))
- 140 ml water lukewarm ((5 fl oz))
- 10 g dry yeast ((⅓ oz))
- 1 tsp salt
- 1 tbsp olive oil
Sautéd mushrooms
- 2 tbsp olive oil
- 2 rosemary springs
- 2 garlic cloves thinly sliced
- 120 g shiitake mushrooms halved ((4½ oz))
- 120 g champignons halved (4½ oz))
- a spalsh of wite wine or water
Topping
- 150 g vegan mozzarella ((5 oz))
- 2 tbsp pesto
- 1 handful of rocket
Instructions
- To make the dough, mix water and yeast until dissolved.
- Place flour into a large bowl, add in the yeast-mixture and mix for 2-3 minutes until you form a dough.
- Add in salt and olive oil and knead for 2-3 minutes until the dough is smooth and elastic.
- Place the dough in a bowl, cover and let it rise for 1 hour or until doubled in size.
- For the sautéd mushrooms, heat oil in a saucepan, add in garlic and rosemary and saute for 2 minutes. Stir in mushrooms, adjust salt and pepper and saute for 2-3 minutes.
- Pour in wine or water and continue cooking until all the liquid has evaporated. Set aside.
- Once the dough has doubled in size, start preheating the oven to 250 °C (480 °F).
- Transfer the dough onto a large sheet of baking paper and form it into a pizza with the diameter of 30 cm (12'').
- Spoon mushrooms on top, add a drizzle of olive oil and bake for 10 minutes in the center of the oven.
- Once the pizza is golden, take it off the oven and top it with mozzarella, pesto and rocket. Serve it right away.
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