BBQ Walnut ‘Meat’ Pizza
This tasty veg-packed pizza is topped with mouth-watering BBQ flavour ‘walnut meat’ and a rainbow-coloured array of delicious veggies for the ultimate Friday-night feast.
Vegan cookbook authors Roxy Pope and Ben Pook, otherwise known as SO VEGAN, have created a unique and delicious new BBQ California Walnut ‘Meat’ Pizza recipe topped with a delicious array of veggies.
The taste, texture and nutrition benefits of California Walnuts make them a great plant-based meat substitute and this tasty veg-packed pizza is topped with mouth-watering BBQ flavour ‘walnut meat’.
Total Time: 2 hours
Total Time: 2 hours
- For the dough:
- 105 105 g strong white bread flour
- 0.5 0.5 tsp fast-action dried yeast
- 0.25 0.25 tsp salt
- 62.5 62.5 ml tepid water
- 0.5 0.5 Tbsp olive oil, plus extra for greasing and topping
- For the pizza sauce:
- 0.25 0.25 Tbsp olive oil
- 0.25 0.25 garlic cloves, peeled and diced
- 0.25 0.25 440g tin of chopped tomatoes
- 0.125 0.125 tsp dried oregano
- salt + pepper
- For the toppings:
- 35 35 g pizza sauce (shop-bought or homemade version)
- 50 50 g vegan cheese, grated
- 0.125 0.125 yellow pepper, sliced
- 0.125 0.125 red pepper, sliced
- 0.125 0.125 red onion, sliced
- 25 25 g marinated artichokes in oil, quartered (fresh or jarred)
- 0.5 0.5 pinches of chilli flakes
- 0.25 0.25 small handful of fresh basil
- For the walnut meat:
- 30 30 g California walnuts
- 0.5 0.5 Tbsp BBQ sauce
- 0.5 0.5 tsp soy sauce
- Add the flour, yeast and salt to a large mixing bowl. Stir to combine and make a well in the middle. Pour in the water and olive oil and stir to combine, then empty the dough onto a clean work surface. Bring the dough together with your hands and knead for 10 minutes until you can stretch the dough without it tearing (note: you shouldn’t have to flour the work surface – this might make the dough too dry). When you’re ready, lightly oil the mixing bowl you used earlier, add the dough and cover with a slightly damp tea towel. Leave somewhere warm to prove for 45 minutes to an hour or until it has doubled in size.
- Preheat the oven to 240°C. Lightly punch the air out of the dough and divide it into two pieces. Place one piece underneath the damp tea towel or freeze it for another time. Then drop the other piece of dough in a cast-iron pan (we use a 26cm pan). Use your hands to gently push the dough to the edges of the pan. Then add half of the pizza sauce, using the back of a ladle or spoon to push the sauce to the edges of the base. Sprinkle over half of the cheese, followed by half of the yellow pepper, red pepper, red onion and artichokes. Bake for 17 minutes.
- Meanwhile, add the walnut meat ingredients to a food processor and blend into a mince-like texture, then leave to one side.
- Take the pizza out of the oven, scatter half of the walnut meat mixture on top and place the pizza back in the oven for 2-3 minutes.
- When the pizza is ready, sprinkle over a pinch of chilli flakes, add half a dozen or so fresh basil leaves and drizzle over some olive oil. Slice and serve, then start building the remaining pizza if you’re still hungry!
To make the sauce:
- Add the olive oil to a saucepan on a low-medium heat. As soon as the oil is hot, add the garlic and fry for a minute or two, or until the garlic begins to turn golden.
- Then add the chopped tomatoes, dried oregano and pinches of salt and pepper. Simmer for 20 minutes, then remove from the heat.
- Use straight away or store the sauce in the fridge in an airtight container for up to 5 days.
We love a good takeaway, but there are many reasons why you should have a go at making your own vegan takeaway recipes at home.
Skip the takeout, save yourself money and make one of these tasty vegan takeaway recipes!