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    Home » Recipes » Entree

    Published: Feb 16, 2022 · Modified: Dec 6, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Vegan Mushroom Pizza with Rocket & Pesto

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    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!).

    image: vegan mushroom pizza

    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.

    Jump to:
    • Ingredients
    • Pesto
    • Mushrooms
    • Vegan Mozzarella Cheese
    • Yeast
    • Step 1: Making the pizza dough
    • Step 2: Cooking the mushrooms
    • Step 3: Making the pizza
    • Step 4: Adding the topping
    • How to store pizza
    • more recipes that you may like
    • if you try this recipe….
    • pinterest
    • 📖 Recipe/Rezept
    image: vegan mushroom pizza

    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
    image: ingredients for vegan mushroom pizza

    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.

    image: pesto

    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.

    image: mushrooms

    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.

    image: vegan mozzarella

    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.

    image: yeast

    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.

    image: flour to make a vegan mushroom pizza

    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.

    image: sauted mushrooms

    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.

    image: vegan mushroom pizza

    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.

    image: vegan mushroom pizza

    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.

    image: vegan mushroom pizza

    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….

    Have you made this vegan spinach pie? Then let me know! Leave a comment, rate the recipe and don't forget to tag a photo with #carlocao or #vegaliciously on Instagram or Tiktok.

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    Feel free to pin the image below and if you want to follow me there, feel free to click here 😌

    📖 Recipe/Rezept

    Vegan Mushroom Pizza with Rocket & Pesto

    Carlo Cao
    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!).
    5 from 47 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Resting Time 1 hr
    Total Time 1 hr 40 mins
    Course Main Course
    Cuisine Italian
    Servings 2

    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.
    Keyword mozzarella, mushroom, pizza, rocket
    Tried this recipe?Let us know how it was!

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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