Pizza Bianca
Go green, with this veg-packed pizza made with Alpro Plain soya alternative to Greek style yogurt
Ingredients
If you want to cook this on a BBQ, pre-bake the pizza doughs until they start to brown. (5-6 min) then take them off, add the sauce and toppings and put back on the BBQ until the veggies are nice an soft.
Serves 4
- The dough
- 400 g self-raising flour + extra for shaping
- 1 tbsp Italian seasoning + extra to finish off
- 1 tsp salt
- 300g Alpro soya alternative to Greek style yogurt plain
- The topping
- 1 tbsp fresh sage
- 3 spring onion
- ½ zucchini
- 12 green olives, pitted
- 200g Alpro Plain soya alternative to Greek style yogurt (50ml per pizza)
- 2 tbsp nutritional yeast flakes
- A handful of frozen peas or edamame beans, defrosted
- A handful of watercress, to serve
Preparation
Step 1
Start by pre-heating your oven to 200°C and cover a large baking tray with a baking sheet. Then make the dough. In a large bowl, whisk together the flour, salt and italian seasoning. (if you don’t have pre-mixed seasoning, make your own by grinding a mix of dried basil, oregano, rosemary, thyme, sage and coriander and blending with a little garlic powder.) Add the Alpro Plain soya alternative to Greek style yogurt, and stir together well using a rubber spatula until you have a smooth dough.
Step 2
Divide the dough into four and flatten each piece with your hands to make a pizza shape and arrange them on your baking tray.
Step 3
Now make the sauce. Finely chop the sage and add it to the Alpro Plain soya alternative to Greek style yogurt along with the nutritional yeast flakes. Season with salt and pepper to taste. Then on to the topping. Chop the spring onions, slice the zucchini and halve the olives.
Step 4
Now the final assembly. Cover the pizza doughs with the sauce and finish with the spring onion, zucchini, green olives and peas. Sprinkle with olive oil, season with salt, pepper and scatter on a few extra Italian herbs. Bake in the hot oven for 15-20 minutes and serve with watercress and any sauce that’s left over, if you like.
If you want to cook this on a BBQ, pre-bake the pizza doughs until they start to brown. (5-6 min) then take them off, add the sauce and toppings and put back on the BBQ until the veggies are nice an soft.
Serves 4
- The dough
- 400 g self-raising flour + extra for shaping
- 1 tbsp Italian seasoning + extra to finish off
- 1 tsp salt
- 300g Alpro soya alternative to Greek style yogurt plain
- The topping
- 1 tbsp fresh sage
- 3 spring onion
- ½ zucchini
- 12 green olives, pitted
- 200g Alpro Plain soya alternative to Greek style yogurt (50ml per pizza)
- 2 tbsp nutritional yeast flakes
- A handful of frozen peas or edamame beans, defrosted
- A handful of watercress, to serve
Step 1
Start by pre-heating your oven to 200°C and cover a large baking tray with a baking sheet. Then make the dough. In a large bowl, whisk together the flour, salt and italian seasoning. (if you don’t have pre-mixed seasoning, make your own by grinding a mix of dried basil, oregano, rosemary, thyme, sage and coriander and blending with a little garlic powder.) Add the Alpro Plain soya alternative to Greek style yogurt, and stir together well using a rubber spatula until you have a smooth dough.
Step 2
Divide the dough into four and flatten each piece with your hands to make a pizza shape and arrange them on your baking tray.
Step 3
Now make the sauce. Finely chop the sage and add it to the Alpro Plain soya alternative to Greek style yogurt along with the nutritional yeast flakes. Season with salt and pepper to taste. Then on to the topping. Chop the spring onions, slice the zucchini and halve the olives.
Step 4
Now the final assembly. Cover the pizza doughs with the sauce and finish with the spring onion, zucchini, green olives and peas. Sprinkle with olive oil, season with salt, pepper and scatter on a few extra Italian herbs. Bake in the hot oven for 15-20 minutes and serve with watercress and any sauce that’s left over, if you like.
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Made with...Greek Style Plain
Available in 400g
