Rocket and Pear Pizza with Smoked Vegan Aioli
Updated: May 19
Makes 3 small pizzas
For the dough For toppings
2 tsp dry active yeast 3/4 cup vegan basil pesto
2 tsp sugar 1 red onion, thinly sliced
1/4 cup olive oil, and more for brushing 2 bosc pears, cored and sliced
2 tsp salt 50g rocket
600g plain flour 1/4 cup pine nuts, toasted
375mL warm water Frenchmaid Smoked Vegan Aioli
In a large bowl mix the yeast and sugar into the warm water. Let the mix stand for 5 minutes or until foamy. Whisk the salt and ¼ cup olive oil into the water. Add the flour and mix until a sticky dough form. Brush a separate large bowl with olive oil and transfer the dough into that bowl. Brush the top of the dough with more olive oil. Cover with a tea towel and let it rise until doubled in size, about one hour.
Pre-heat the oven to 250ºC. Turn the dough out onto a floured surface and divide into 3 pieces. With a floured rolling pin, roll each piece into an approximate circle, about ½ cm thick. Oil your baking sheets with olive oil
and place your bases onto them.
Spread each base with a thin layer of pesto. Spread the red onion slices over top and bake for 7 to 10 minutes,
rotating halfway through so they brown evenly.
Remove the pizzas from the oven and arrange pear slices around each base. Sprinkle the rocket and pine nuts over the top. Finish with Frenchmaid Smoked Vegan Aioli drizzled across the whole pizza.
Veganism is having a blast- it's popularity and adoption continue to surge to record highs.
Vegan recipes are taking another step far from bland and boring flavours. With creativity and passion, our team of experts have create a creamy and full body Smoked Vegan Aioli to elevate any dish and meeting the needs of vegan customers.
Our thick and rich Smoked Vegan Aioli is Egg, Gluten. Soy and Dairy free. Use it as a spreading to burgers or sandwiches, dipping sauce for snacks, finishing sauce for salads and pizzas, or to create your own signature dish.
For more information about Frenchmaid Smokes Vegan Aioli or to request a sample, click here.