For the dough:
Mix together the flour with the salt. Stir together the water, yeast, and olive oil, and pour it into the dry ingredients. Knead the dough for ca. 3 minutes until a smooth and elastic dough forms. Leave the dough for ca. 15 minutes. Now knead the dough for another 3 minutes and form into a ball. Place the dough in a lightly greased bowl, cover with a damp tea towel, and leave the dough for ca. 4 hours, or for best results refrigerate overnight.
Wash the asparagus, and using a vegetable peeler grate the asparagus into thin slices. Place the shaved asparagus in a bowl and toss with salt, pepper and lemon juice. Slice the spring onions into small pieces.
Preheat the oven (convection 250°C). Line a baking sheet with parchment paper.
Divide the dough into two equally sized portions. Wrap one half in plastic wrap and refrigerate for another use. Knead the rest of the dough, stretch it to a pizza shape, and place it on the prepared baking sheet. Spread the pizza with pesto and bake for ca. 10 minutes.
In the meantime prepare the vegan cheese. To do so, melt the margarine and flour together in a pot over a medium heat. Stir in the oat/soya cream until well combined. Now add in the nutritional yeast, salt, and mustard, and continue to stir until a creamy paste forms.
Remove the pizza from the oven and drop dollops of the vegan cheese onto the pizza. Now top the pizza with the spring onions and asparagus, and bake for another 5-7 minutes. Remove the pizza from the oven and top with washed rucola.
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