Pesto and Fig Pizza with Vegan Whipped Ricotta
INGREDIENTS
1 pizza dough, shaped into a round
Olive oil, for brushing the dough before and after cooking
3 tablespoons pesto
1/2 cup vegan feta
Juice of 1/2 lemon
2-3 figs, quartered
1/2 cup arugula
1 teaspoon chili flakes
Salt and pepper, to taste
1 teaspoon balsamic glaze
RECIPE
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
In a mixing bowl, blend the vegan feta and the juice of 1/2 lemon using a hand mixer until smooth and creamy.
Set aside.
On a floured surface, roll out the pizza dough into a round shape to your desired thickness. Place the dough onto a baking sheet or a pizza peel if using a pizza stone.
Lightly brush the top of the dough with olive oil to help achieve a golden crust.
Place the dough in the preheated oven and bake for about 8-10 minutes, or until the dough is cooked through and golden brown. The crust should be crispy and slightly puffed.
Remove the dough from the oven and let it cool on a wire rack for about 5 minutes.
Once the dough has cooled slightly, evenly spread the 3 tablespoons of pesto over the crust, leaving a small border around the edges.
Using a tablespoon, place 5 dollops of the whipped vegan ricotta evenly spaced on top of the pesto. These should mimic the look of regular ricotta dollops.
Distribute the quartered figs evenly over the pizza, placing them around the whipped ricotta dollops.
Top the pizza with 1/2 cup of fresh arugula. Sprinkle with 1 teaspoon of chili flakes, and season with salt and pepper to taste.
Drizzle a bit of olive oil and the teaspoon of balsamic glaze over the top of the pizza.
Cut the pizza into slices and serve immediately.
Enjoy your delicious pesto and fig pizza with vegan whipped ricotta!
