Vegan Pesto and Veggie Pizza

Slice the courgette into thin rounds, deseed and thinly slice the red bell pepper, halve the cherry tomatoes, tear the artichoke hearts roughly, and thinly slice the red onion into half-moons. Set all vegetables aside.

Combine the flour, instant yeast, salt, and sugar in a large bowl and whisk to distribute evenly. Make a well in the centre and add the warm water and 2 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead firmly for 8–10 minutes until smooth, elastic, and slightly tacky.

Place the dough in a lightly oiled bowl, cover tightly with cling film or a damp cloth, and leave to prove at room temperature until doubled in size.

While the dough proves, make the pesto: combine the drained cashews, basil, garlic, nutritional yeast, 3 tbsp olive oil, lemon juice, water, salt, and pepper in a food processor or high-speed blender. Blend for 2–3 minutes, scraping down the sides, until completely smooth and creamy. Add an extra tablespoon of water if needed to reach a thick but spreadable consistency. Taste and adjust seasoning.

Toss the courgette rounds, red pepper slices, and red onion in 2 tbsp olive oil with a pinch of salt and the chilli flakes. Set aside with the cherry tomatoes and artichoke hearts.

Place a large baking tray or pizza stone in the oven and preheat to 250°C (230°C fan / Gas 9) for at least 30 minutes — the superhot surface is what creates a properly blistered base.

Punch down the proved dough and divide into 2 equal portions. On a lightly floured surface, roll or stretch each portion into a rough oval or circle approximately 28–30 cm wide and 3–4 mm thick.

Carefully transfer one pizza base onto a sheet of baking parchment. Spread half the cashew pesto generously over the base, leaving a 2 cm border. Scatter over half the courgette, red pepper, red onion, cherry tomatoes, and artichoke hearts. Top with half the baby spinach.

Slide the pizza on its parchment directly onto the preheated tray or stone and bake until the crust is deep golden and blistered at the edges and the vegetables are softened with charred patches.

Remove from the oven, scatter fresh basil leaves over the top, and drizzle lightly with olive oil. Rest for 2 minutes before slicing. Repeat with the second pizza.