Mushroom, Artichoke and Spinach Pizza

This is the first in my monthly recipes with children in mind. Many people have asked for recipes that children may enjoy and for some be able to help make too. This is a great pizza recipe as it is gluten free. I have shared the gluten free pizza base recipe before. This topping was created by Jaldhara and Grace in the April foundation cooking course and it really was sensational. You can easily add or omit the toppings to suit your children’s taste. The beauty with the base recipe is it makes 3 pizzas and you could easily make individual pizzas if you wanted also.

When making the pizza base only add the initial 1 tbsp of sugar for the yeast to work and omit the other 2 tbsp of sugar as I feel they made the pizza too sweet.

Mushroom, Artichoke and Spinach Pizza

Pizza base recipe here

300g mushrooms

2 whole artichokes

1 slice lemon

1 cup pitted olives

2 splashes olive oil plus 2 tbsp for marinating the artichoke

1 tsp oregano

4 large leaves of silverbeet

½ red onion diced

½ bunch basil (leaves taken off stems and reserved for the top of the pizza)

½ serve cashew cheese can also use sunflower seeds in case of nut allergy

½ cup toasted pepitas

1 cup basil

4 tbsp lemon juice

Salt

Make the pesto by placing the pepitas with 1 cup basil in a food processor and pulsing until broken down into a pesto paste. Add the 2 tbsp lemon juice and salt to taste.
Cut the stems of the artichokes and place them along with the artichokes into a saucepan of boiling water. Add the slice of lemon to the water. Boil for 20 minutes.
Meanwhile fry the mushrooms in a splash of olive oil and a couple of pinches of salt.
Next fry the onions in a splash of olive oil and a couple of pinches of salt. Add the silverbeet and cook until wilted.
Once the artichoke is cooked, cut it in half and cut out the soft heart of the artichoke and slice. Also slice up the stems – they are edible and delicious. Marinate the artichoke in 2tbsp olive oil, 1 tbsp lemon juice, salt, pepper and 1 tsp dried oregano.
Make the base as per the instructions http://www.veets.com.au/blog/gluten-free-pizza-anyone
After the initial 20 minutes of baking the base then spread the cheese and pesto on the bottom of the base and pile on the onion, artichokes, olives and mushrooms and place in the oven for a further 20 minutes.
Garnish with the basil leaves.

For more pizza topping ideas

Cooking School News

At the moment the cooking school is closed until the 15th of May as I am away visiting my parents in Western Australia. This blog was written prior to my departure last week so I am not sure how many places are left in the May foundation vegan cooking course but there is sure to be a place waiting for you if you want to take the leap into a magical three days of learning that will set you up with a great repertoire of fantastic vegan recipes. Come and join me in the kitchen. I can’t wait.

Have a great week everyone and see you in a fortnight with the next delicious recipe (I’m taking a one week break).

With love

Veet

Categories:Mains Snacks/Sides Kids Meals

Tags:Mushroom Artichoke Spinach Pizza For Kids