Easy & Delicious Homemade Vegan Mushroom Pesto Pizza: A Flavorful Vegetarian Treat
For many, pizza isn’t just a meal; it’s an experience, a comfort food, and arguably one of the most beloved dishes across the globe. If I had to choose one savory food to enjoy forever, pizza would undoubtedly be at the top of my list, perhaps followed by a generous scoop of ice cream for dessert! While the convenience of a takeaway pizza is undeniable, there’s a unique satisfaction and superior flavor that comes from making it right in your own kitchen. The aroma of freshly baked dough, the bubbling vegan cheese, and the carefully selected plant-based toppings all contribute to an unparalleled culinary delight. Among the various pizza recipes I regularly create, this incredible **Homemade Vegan Mushroom Pesto Pizza** stands out as a frequent favorite, and for good reason.
This delightful recipe is crafted to yield two substantial 25cm (10-inch) pizzas, making it perfect for sharing between two very hungry individuals or comfortably serving four with a lighter appetite. What truly elevates this pizza is the foundation: a homemade dough that promises a delightful thin, crispy, and satisfyingly chewy base. And don’t be intimidated by the idea of making pizza dough from scratch; it’s surprisingly straightforward and can even be prepared effortlessly in a stand mixer. The best part? The dough can be made a day or two in advance and stored, covered, in the fridge, making it an excellent option for meal prepping or when you need a quick yet impressive weeknight dinner. Topping this exquisite base are perfectly sautéed garlic mushrooms and tender red onion, a vibrant layer of shop-bought (or homemade, if you prefer!) basil pesto, and a generous blend of creamy vegan mozzarella and sharp vegan cheddar cheeses. It’s a truly vegetarian and vegan-friendly pizza that doesn’t compromise on taste or texture, offering a rich and satisfying experience for all pizza lovers.
Crafting the Perfect Homemade Vegan Pizza Dough
The secret to an exceptional pizza often lies in its crust, and this recipe delivers a dough that is both simple to prepare and wonderfully versatile, forming the ideal foundation for your **vegan pesto pizza**. Starting with strong white bread flour ensures a robust structure, while fast-action yeast makes the rising process efficient and reliable. The addition of a touch of sugar not only helps activate the yeast but also contributes to that desirable golden-brown crust, adding a hint of subtle sweetness. Olive oil, a staple in Italian cooking, adds richness and flexibility to the dough, resulting in a mixture that is easy to handle and bakes beautifully into a thin, crispy, and chewy base. The initial mixing is a simple affair: combine the dry ingredients, create a well for the liquid, and bring it all together into a shaggy mass. If the dough seems too dry, a small extra drop of water can bring it to the perfect consistency. The real magic happens during kneading. About ten minutes of dedicated kneading, either by hand for a satisfying tactile experience or with the convenience of a stand mixer fitted with a dough hook, transforms the initially sticky mixture into a smooth, elastic, and pliable dough. This crucial step develops the gluten, which is essential for achieving that signature chewy texture and crispy edge that makes a homemade pizza so superior.
Once kneaded, the dough needs time to rise, allowing the yeast to work its wonders and fill the dough with countless tiny air pockets. This process, known as proofing, usually takes an hour or two at room temperature until the dough has visibly doubled in size. However, if you’re a planner or want to deepen the flavor profile of your crust, a slow cold ferment in the refrigerator for up to two days can actually enhance the flavor of the crust, developing more complex, nuanced notes. This makes homemade pizza a fantastic option for entertaining, allowing you to get ahead of the prep, or for busy weeknights when you want to minimize last-minute cooking. When you’re ready to bake, simply bring the cold dough out of the refrigerator and allow it to come to room temperature for about 30 minutes before proceeding with rolling and topping.
The Star Toppings: Sautéed Garlic Mushrooms and Vibrant Pesto
While the homemade crust provides the perfect canvas, the plant-based toppings are where this **vegan mushroom pesto pizza** truly shines. The exquisite combination of earthy mushrooms, aromatic garlic, and sweet red onion creates a depth of flavor that complements the bright basil pesto perfectly. Chestnut mushrooms are an excellent choice for this recipe due to their robust flavor and meaty texture, which holds up wonderfully during cooking. However, cremini mushrooms or even a mix of your favorite wild mushrooms would also be fantastic additions. The key is to sauté them properly to remove any excess moisture, a critical step that prevents a soggy pizza crust. Heating olive oil in a large frying pan and cooking the finely chopped red onion until softened provides a sweet, flavorful base. This is followed by adding the sliced mushrooms and crushed garlic, cooking them diligently until the mushrooms have softened and all their natural juices have evaporated. This process concentrates their flavor and ensures a delightful, firm texture. Seasoning generously with salt and pepper enhances their natural taste, transforming them into a savory powerhouse that forms the core of this vegetarian delight.
Next up is the hero sauce: the basil pesto. For ultimate convenience and consistently delicious results, a high-quality shop-bought vegan basil pesto is perfectly acceptable and yields fantastic results. The market now offers many excellent vegan pesto options that provide that vibrant, herbaceous kick without any dairy, making this pizza accessible to everyone. However, if you have fresh basil on hand, a mortar and pestle or food processor, and a little extra time, making your own homemade pesto will undoubtedly elevate the flavor profile even further. Fresh pesto bursts with the intense flavors of bright basil, pungent garlic, crunchy pine nuts, and rich olive oil, creating a truly aromatic and complex layer that forms the very essence of this pizza’s distinctive taste. This vibrant green sauce not only adds incredible depth of flavor but also visually makes the pizza incredibly appealing and fresh.
The Perfect Vegan Cheese Blend for a Dairy-Free Pizza
No pizza is truly complete without a generous layer of melted cheese, and for this **vegetarian and vegan pizza recipe**, we’re utilizing a superb combination of vegan mozzarella and vegan mature cheddar. Vegan mozzarella is fantastic for achieving that classic melty, gooey, and stretchy texture that everyone expects from a great pizza. It softens beautifully under heat and creates a creamy, satisfying layer over the vibrant toppings. When paired with vegan mature cheddar, which offers a sharper, more pronounced, and savory flavor, you get a wonderfully balanced and complex cheese experience. The cheddar adds a depth and richness that dairy cheddar typically would, contributing to a more sophisticated and deeply satisfying cheesy bite. Grating the vegan cheddar ensures even distribution and optimal melt, while slicing the vegan mozzarella allows for pockets of gooey goodness. This dairy-free duo doesn’t just provide incredible flavor but also creates that wonderfully golden, bubbly, and slightly caramelized top that is so irresistible straight out of the oven, making every slice a true indulgence.
Assembling and Baking Your Plant-Based Masterpiece
Once your homemade vegan pizza dough has beautifully risen and your aromatic mushroom and onion toppings are prepped and cooled, it’s time for the most exciting part: assembly! Preheat your oven to a scorching high temperature (245°C/475°F/gas mark 9) to ensure a quick bake and a super crispy crust – essential for an authentic pizza experience. Divide the risen pizza dough into two equal pieces and gently roll each one out into a neat 25cm (10-inch) circular shape. A pro tip: using semolina on your baking sheets and work surface is a fantastic trick; it helps prevent sticking and contributes to an even crisper bottom crust, mimicking the texture achieved in traditional brick ovens. After carefully placing each rolled-out dough circle onto one of the prepared, semolina-dusted baking trays, you’re ready to build your pizza.
Spread a generous and even layer of the vibrant vegan basil pesto right to the edges of each pizza dough base, leaving a small border for the crust to puff up. Next, scatter the cooled garlic mushrooms and red onion mixture evenly over the rich pesto layer on both pizzas. Follow this with a liberal sprinkling of the grated vegan cheddar cheese, ensuring good coverage across the toppings, and then artfully arrange the sliced vegan mozzarella cheese on top. Ensure the toppings are spread out well for balanced flavor in every bite. Carefully transfer the loaded pizzas to your preheated oven and bake for approximately 20 minutes. Keep a close eye on them; the pizzas are ready when the crust is beautifully golden brown and crispy around the edges, the vegan cheese is wonderfully melted and bubbling, and the base is thoroughly cooked through. As soon as they emerge from the oven, piping hot and fragrant, they are ready to be adorned with their final touches. A sprinkle of chilli flakes adds a gentle warmth and a subtle kick, elevating the flavor profile, while a scattering of fresh basil leaves brightens the whole dish with a burst of fresh, aromatic flavor. Serve your homemade **Vegan Mushroom Pesto Pizza** immediately, perhaps alongside a crisp, cold beer or a fresh green salad for a complete and satisfying meal. This combination truly transforms it into a special, restaurant-quality meal that you’ll be eager to enjoy any day of the week, proving that delicious, dairy-free pizza is easily achievable at home!
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Mushroom Pesto Pizza
Ingredients
Pizza Dough
- 300 g (2 ½cups) strong white bread flour
- 1 ½ teaspoons fast action yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 ½ Tablespoons olive oil
- 180 ml (¾ cup) water + extra if needed
- semolina and flour for rolling
Toppings:
- 450 g (1 lb) chestnut mushrooms
- 1 small red onion
- 2 cloves garlic
- 1 Tablespoon olive oil
- 4 Tablespoons vegan basil pesto
- 200 g (7 oz) vegan mozzarella cheese sliced
- 125 g (4.5 oz) vegan cheddar grated
Instructions
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To make the pizza dough, place the strong white bread flour in a large mixing bowl. Add the fast-action yeast to one side of the bowl and the salt and sugar to the other side, keeping them separate initially. Mix all the dry ingredients thoroughly. Create a well in the center of the mixture and pour in the olive oil and 180ml (¾ cup) of water. Stir everything together using a spoon or your hand until a rough, shaggy dough forms. If the dough appears too dry and isn’t coming together, add a tiny bit more water, a teaspoon at a time, until it just combines.
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Turn the dough out onto a clean, un-floured work surface. Begin kneading the dough for approximately 10 minutes. The dough will feel somewhat sticky at first, but as you continue to knead, it will become progressively smoother, more elastic, and less sticky. The goal is to achieve a supple and bouncy consistency, indicating good gluten development.
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Lightly oil a clean bowl with a little olive oil. Place the kneaded pizza dough in the bowl, turning it once to coat it lightly in the oil. Cover the bowl tightly with plastic wrap or a damp tea towel. Set it aside in a warm place to rise for about one to two hours, or until the dough has visibly doubled in size. For a slower rise and enhanced flavor, you can also place the covered bowl in the refrigerator for up to two days. If using cold-fermented dough, allow it to come to room temperature for about 30 minutes before proceeding.
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While your pizza dough is busy rising, prepare all your delicious toppings. Begin by washing the chestnut mushrooms thoroughly and then slicing them into even pieces. Next, peel the small red onion and finely chop it. Finally, peel the garlic cloves and crush them using a garlic press or finely mince them with a knife. Having all your toppings ready in advance will make the assembly process smooth and enjoyable.
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To cook the toppings, heat one tablespoon of olive oil in a large frying pan over medium heat. Add the finely chopped red onion to the hot pan and sauté for about 5 minutes, stirring occasionally, until it has softened and become translucent. Then, add the sliced mushrooms and crushed garlic to the pan. Continue to cook for approximately 10 minutes, or until the mushrooms have softened considerably and all the liquid released from them has evaporated. This step is crucial for preventing a watery pizza. Season the cooked mushrooms and onions generously with salt and black pepper to taste. Remove the pan from the heat and set the topping mixture aside to cool completely before using.
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Once the dough has risen and the toppings are cool, preheat your oven to a scorching 245°C (475°F / gas mark 9). This high temperature is key for a crispy crust. Divide the risen pizza dough into two equal pieces and gently roll each piece into a neat ball. Line two separate baking sheets with baking parchment, then lightly sprinkle each parchment-lined sheet with semolina (this helps create a crisp bottom crust and prevents sticking). Lightly dust a clean work surface with a mixture of flour and semolina for rolling out the dough.
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Take one ball of dough and, using a rolling pin, carefully roll it out on your prepared, floured-and-semolina-dusted work surface. Aim to create a circular shape, approximately 25cm (10 inches) in diameter. Transfer the rolled-out dough circle to one of the prepared baking trays. Repeat this process with the second ball of dough, placing it on the other prepared baking tray.
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Now for the assembly! Evenly spread half of the vegan basil pesto over each pizza dough base, leaving a small border around the edge for the crust. Next, distribute the cooled garlic mushrooms and red onion mixture over the pesto on both pizzas. Sprinkle the grated vegan cheddar cheese generously over the mushroom mixture, followed by artfully arranging the sliced vegan mozzarella cheese on top. Ensure the toppings are spread out well. Carefully transfer the pizzas to your preheated oven and bake for approximately 20 minutes. The pizzas are ready when the crust is golden brown and crispy around the edges, the cheese is beautifully melted and bubbling, and the base is cooked through. Serve immediately and enjoy your delicious homemade vegan mushroom pesto pizza!