Creamy cheese on a wholemeal base with slices of potato and aromatic rosemary make for the simplest but most delicious variation on your traditional pizza toppings. Roasted garlic bulbs or mushrooms slices would also be perfect additions if you fancy.
Ingredients (1 pizza, serves 2)
- 150ml warm water
- 1 tsp/3g yeast
- 1/4 tsp sugar
- 1 tbsp oil
- 150g wholemeal bread flour
- Pinch of salt
- 2-3 baby potatoes
- 3 tbsp vegan cream cheese (room temperature, I used Violife)
- Big pinch of lemon zest
- 1 tbsp lemon juice
- 2 tbsp vegan Parmesan + more for topping (finely grated, I used Violife)
- 1 small garlic clove (finely minced or crushed)
- Pinch of salt
- 1/2 small white onion (thinly sliced)
- 1-2 sprigs of fresh rosemary
- Olive oil for drizzling
Start by making the pizza base. I’ve made this recipe for one wholemeal pizza base, enough for one meal, because I can only ever find recipes that make 2 or 4 large bases – and I almost never need that much pizza. If you do, you can use these toppings on a larger pizza base recipe or do the same with shop-bought bases (most of these are vegan).
Add the water, yeast and sugar to a jug. Mix and let sit for 10 minutes until a froth starts to form on the top. Add the oil and stir.
Sieve the flour and salt into a mixing bowl, make a well in the centre and pour in the wet mixture. Stir together with a wooden spoon and then fingers until the dough comes together.
Transfer to a mixer with a dough hook attachment and knead for 5 minutes or to a floured surface and knead by hand for around 10 minutes. The dough is ready when it springs back well and has a very smooth appearance.
Grease a mixing bowl, place the dough in and cover with cling film or a damp tea towel. Set aside to rise for 1-2 hours, until it has doubled in size.
While the dough is rising, prepare your toppings. Boil the potatoes in salted water for 5-10 minutes until just softened. Drain, rinse in cold water and allow to cool. Cut into thin slices about 1/4 – 1/2cm thick and set aside.
For the cream cheese mixture, add the cream cheese, lemon zest, lemon juice, parmesan, crushed garlic and salt to a bowl and mix until it’s combined and has a creamy, spreadable texture.
Preheat the oven to 200 degrees C.
Turn out the dough onto a floured surface, knock the air out and shape into a pizza base – it doesn’t have to be a perfect circle, I like a rustic home-made look.
Spread the cream cheese mixture in an even layer all over the base and lay the potato and onion slices on top. Pinch off some bunches of the fresh rosemary, lightly coat in olive oil and add to the pizza. Sprinkle over more grated parmesan. Drizzle some olive oil all over and use a pastry brush to coat the crust.
Bake in the oven for 10-15 minutes until the toppings have melted and crisped. Cut into slices and serve immediately.
This recipe was adapted (and veganised!) from a Jamie Oliver recipe which you can find here.