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5 from 46 votes

Vegan Mushroom Pizza with Rocket & Pesto

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!).
Prep Time20 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Italian
Keyword: mozzarella, mushroom, pizza, rocket
Servings: 2
Author: Carlo Cao



  • 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


  • 150 g vegan mozzarella ((5 oz))
  • 2 tbsp pesto
  • 1 handful of rocket


  • 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.