Brussel Sprout and Pea Pesto Pizza

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    Avatar of vibrantveganista



    Preheat the oven to 374º F.
    Combine the salt, sugar, flour and yeast in a mixing bowl.
    Mix in the oil and water, knead dough for 5 minutes.
    Put some oiled cling film over the bowl with oiled side facing the dough.
    Leave the dough to proof for half an hour - I turn my oven on for 5 minutes and turn off and leave the bowl on the oven shelf (don't use a plastic bowl.)
    Turn the dough on a lightly floured surface or baking tin.
    Roll out into a circular shape, add toppings and place in the oven for about 15 minutes or until crispy around the edges.
    Top with pesto, serve and enjoy.


    1 shallot
    2 cloves garlic
    1 small leek
    1 teaspoon salt
    1 cup brussel sprouts, sliced
    2 tiger lemons
    Salt and pepper, to taste
    1 tablespoon olive oil

    For the dough:
    375 g plain flour
    1 teaspoon salt
    3 tablespoon olive oil
    225 ml warm water
    7 g small pack yeast
    2 teaspoon sugar

    Serving Size


    Prep Time

    1 hour

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      Brussel Sprout and Pea Pesto Pizza

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