Fig Pizza with Cashew Cheese & Walnut Moringa Pesto

Check out this amazing plant-based pizza by Harriet from Bo's Kitchen! She really outdid herself with this beautiful vegan creation. It's the perfect indulgence for a guilt-free spring pizza! Plus, it's filled with protein and ton's of B Vitamins, making it an excellent source of energy. While Vitamin B7 is great for energy metabolism, it's also helpful for maintaining healthy hair and nails. Your body with thank you, and so will you beauty regimen.

Ingredients & Directions

For the dough -

  • 500g strong white bread flour

  • 2 tsp sea salt

  • 7g sachet of instant yeast

  • 1 tsp golden caster sugar

  • 2 tbsp extra virgin olive oil

  • 325ml lukewarm water

  1. Sieve flour and salt into a large bowl and make a well in the middle.

  2. Mix yeast, sugar and olive oil into water and leave for a few minutes.

  3. Using a fork, bring flour in gradually from the sides and swirl into liquid. As it starts to come together, use hands to bring together and knead dough for 10 minutes until smooth and springy.

  4. Cover the bowl with damp cloth/clingfilm and place in a warm room for an hour, until dough has doubled in size. Now is a good time to prepare the pesto and cashew cheese.

  5. Knock back the dough to push the air out and split into 3 portions for a crispy base pizza, or 2 for a thicker crust. You can freeze both portions of dough at this stage if required. If using dough now, flatten into a disc.

Moringa & Walnut Pesto

  • 50g walnuts

  • large handful of fresh basil

  • 2 lemons, juiced

  • 100ml extra virgn olive oil

  • 50g nutritional yeast

  • 3 garlic cloves

  • 2 tsp Fera moringa powder

  • 1/2 tsp sea salt

  1. Heat up a skillet or heavy bottomed pan and toast walnuts over a low heat, until just starting to turn golden, about 5-10 minutes. Stir occasionally to prevent burning. Allow to cool.

  2. Add toasted walnuts and all other ingredients to a food processor and blend until smooth.

  3. Transfer to a clean, sterilised jar and cover with a layer of olive oil to keep fresh - keeps well in the fridge for up to two weeks.

The Pizza

  • 1 pizza base (see recipe above)

  • 3 figs, thinly sliced

  • 1 red onion, chopped

  • handful of walnuts, roughly chopped

  • 1/4 cup spinach leaves

  • handful of basil leaves, torn

  • 1/2 cup cashews, soaked overnight

  • 1/2 cup water

  • Juice of one lemon

  • 1/4 cup nutritional yeast

  • 1/4 cup olive oil

  • salt and pepper

  1. Preheat oven to 210 degrees, or as hot as you can. Grease a pizza tray.

  2. Make your cashew cheese by adding drained, rinsed cashews, water, lemon juice, nutritional yeast, olive oil, salt and pepper to a food processor. Blend on high until smooth and creamy, adding more water if needed.

  3. Top pizza base with a thin layer of cashew cheese, figs, red onion and spinach leaves. Dot over dollops of walnut moringa pesto. Cook in oven for 15-20 minutes, until golden.

  4. Top cooked pizza with fresh walnuts, basil leaves and more pesto if desired.

Enjoy! And check out Bo's Kitchen for more ideas and recipes!

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