Vegan Whole Wheat Pineapple Arugula Pesto Pizza and Dough

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Who needs to buy pizza dough when you can easily make it at home? The secret is whole wheat pastry dough, it just works so well here!

I first made this a few months ago. Instead of using onions, I had zucchini. Yes – I was going to use that, too bad I discovered that that we had NONE! Oops! So, I cracked open an onion (peeled) and replaced it instead. You can put zucchini too if you like!

This pizza is packed with flavour. The pineapples really make everything else taste perfect!

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I will explain why I put the oven temperature so low and baked it for an hour instead of 400F for 20 minutes like I did in the past. I discovered the smoke point of extra virgin olive oil is 320F, and I happen to have quite a lot of it in the pesto, and I didn’t really want it to go rancid, hence why the slow bake. I really like it that way because it gives the onions a better chance to cook, and the whole dough is just nice and crunchy. I didn’t think that any parts were burnt, which was great!

For the cheese, I used Diaya, it’s soy free. You can get vegan cheese in health food stores or even at the regular grocery store, though the brands may be limited. You can even try making your own vegan cheese if you are up for the challenge (I haven’t made it yet, therefore I won’t be putting up any recipes till I do).

Please know that the arugula/rocket does not need to be cooked at all. You can just throw them on after you take the pizza out of the oven. I do think it may be easier to cut it before you put it on, so the leaves don’t fly all over the place.

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Vegan Whole Wheat Pineapple Arugula Pesto Pizza

Pizza Dough
1 cup lukewarm water
1 tablespoon dry active yeast
2 3/4 cups whole wheat pastry flour (and more for kneading)
2 tablespoons extra light olive oil
2 teaspoon Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Himalayan/sea salt

Pesto
1/2 cup firmly packed fresh basil
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon pine nuts
1 tablespoon almonds
2 cloves garlic
A sprinkle of Himalayan/Sea salt

Topping
1 small yellow onion
1 1/2 cup chopped pineapples (or more)
1/4 cup vegan mozzarella style cheese (I used Daiya)
A few sprinkles dried oregano
A few sprinkles garlic powder
A pinch of red pepper flakes
2 cups arugula/rocket

To make the pizza dough: In a small bowl, combine lukewarm water with the dry active yeast. You should see some bubbles, that means the yeast is alive and will. Use a spoon to mix it until it’s mostly even, and set it aside.

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In a separate, large bowl, combine the whole wheat pastry flour, extra light olive oil, Italian herbs, garlic powder, onion powder and sea salt. Pour the bowl of yeast and water and use a spoon to stir it for about a minute. Sprinkle a bit more flour either on the large bowl or a wooden board and use your hands to knead the dough until it becomes very smooth and silky, and not sticky. If the dough happens to be sticky, you can add a tiny bit of flour.

Once the dough has been kneaded, leave it in the big bowl covered either by a lid or damp towel, and let it rise in a warm place for about 2 hours. I like to heat up my oven for 5 minutes, then open the lid and place it on the lid.

To make the Pesto: Meanwhile, make the pesto if you haven’t already, but combining all the ingredients in the blender and blend until it’s smooth.

To prepare the Topping: Now, it’s time to prepare the topping. If you haven’t got pineapples chopped, now is the time to chop them. Be sure they are thin! Peel the onion and chop it in small strips, you may like it to be diced.

Once the pizza dough has risen twice the size, punch it down and add a small amount of flour (perhaps a teaspoon) in the bowl and knead it again until it forms a smooth, silky dough like before.

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Preheat oven to 320°F (160°C).

Transfer the dough on a greased pizza tray (spray it with non-stick olive oil) and press it on all sides until the dough stretches out to be a large circle. Be very careful because if you are too rough, you may break the dough. Let it sit for about 20 minutes to rise a little more. Then, use a pastry brush and paint on the pesto until it covers the crust completely.

Vegan_Whole_Wheat_Pineapple_Arugula_Pesto_Pizza_Recipe_Steps_003

Spread the chopped onions on the pizza evenly, then grab the pineapples and spread it all over. The amount you put really depends on how much you want. Sprinkle 1/4 cup of vegan mozzarella style cheese on top. I used Daiya brand. You may have a different brand you use. Sprinkle on the dried oregano, garlic powder and red pepper flakes.

Bake in the oven for about 50-55 minutes.

Take the pizza out and spread the arugula/rocket evenly on top.

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Vegan Whole Wheat Pineapple Arugula Pesto Pizza and Dough
Serves: 4
 

Ingredients
Pizza Dough
  • 1 cup lukewarm water
  • 1 tablespoon dry active yeast
  • 2¾ cups whole wheat pastry flour (and more for kneading)
  • 2 tablespoons extra light olive oil
  • 2 teaspoon Italian herbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon Himalayan/sea salt
Pesto
  • ½ cup firmly packed fresh basil
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon pine nuts
  • 1 tablespoon almonds
  • 2 cloves garlic
  • A sprinkle of Himalayan/Sea salt
Topping
  • 1 small yellow onion
  • 1½ cup chopped pineapples (or more)
  • ¼ cup vegan mozzarella style cheese (I used Daiya)
  • A few sprinkles dried oregano
  • A few sprinkles garlic powder
  • A pinch of red pepper flakes
  • 2 cups arugula/rocket

Instructions
  1. To make the pizza dough: In a small bowl, combine lukewarm water with the dry active yeast. You should see some bubbles, that means the yeast is alive and will. Use a spoon to mix it until it’s mostly even, and set it aside.
  2. In a separate, large bowl, combine the whole wheat pastry flour, extra light olive oil, Italian herbs, garlic powder, onion powder and sea salt. Pour the bowl of yeast and water and use a spoon to stir it for about a minute. Sprinkle a bit more flour either on the large bowl or a wooden board and use your hands to knead the dough until it becomes very smooth and silky, and not sticky. If the dough happens to be sticky, you can add a tiny bit of flour.
  3. Once the dough has been kneaded, leave it in the big bowl covered either by a lid or damp towel, and let it rise in a warm place for about 2 hours. I like to heat up my oven for 5 minutes, then open the lid and place it on the lid.
  4. To make the Pesto: Meanwhile, make the pesto if you haven’t already, but combining all the ingredients in the blender and blend until it’s smooth.
  5. To prepare the Topping: Now, it’s time to prepare the topping. If you haven’t got pineapples chopped, now is the time to chop them. Be sure they are thin! Peel the onion and chop it in small strips, you may like it to be diced.
  6. Once the pizza dough has risen twice the size, punch it down and add a small amount of flour (perhaps a teaspoon) in the bowl and knead it again until it forms a smooth, silky dough like before.
  7. Preheat oven to 320°F (160°C).
  8. Transfer the dough on a greased pizza tray (spray it with non-stick olive oil) and press it on all sides until the dough stretches out to be a large circle. Be very careful because if you are too rough, you may break the dough. Let it sit for about 20 minutes to rise a little more. Then, use a pastry brush and paint on the pesto until it covers the crust completely.
  9. Spread the chopped onions on the pizza evenly, then grab the pineapples and spread it all over. The amount you put really depends on how much you want. Sprinkle ¼ cup of vegan mozzarella style cheese on top. I used Daiya brand. You may have a different brand you use. Sprinkle on the dried oregano, garlic powder and red pepper flakes.
  10. Bake in the oven for about 50-55 minutes.
  11. Take the pizza out and spread the arugula/rocket evenly on top.

 

3 comments

  1. Pixie

    I simply showed my partner the photo of this pizza, and without even hearing what was on it, he just said “YES! Make it!” lol! So I think this is now on the “must make” list!

    • Susanna

      AHH I AM SO HAPPY to hear that your partner wants to eat it, HAHA! Yes this was a really fun experiment to make my own pizza :D I really can’t wait to see how you go with it :)

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