Ingredients

  • 250g ready-made pizza dough (divided into 2 portions)

  • 4 tomatoes preferably Roma (peeled and deseeded)

  • ½ ripe mango (thinly sliced)

  • ½ cup fresh spinach

  • ¼ cup cherry tomatoes (halved)

  • ¼ cup white button mushrooms (sliced)

  • ¼ cup Bunapi-shimeji (Beech mushrooms) (separated into small clusters)

  • ¼ raspberries

  • ¼ cup pecan nuts

  • 1 tbsp mapple syrup

  • 1 tbsp olive oil

  • ½ tsp dried thyme

  • Salt and black pepper (to taste)

    Preparation

    1. Preheat the Oven:
    Preheat the oven to 260°C (500°F).
    Line a baking sheet or pizza stone with parchment paper or prepare a pizza baking net.

    2. Prepare the Glazed Pecans:
    In a small pan over medium-low heat, toast the pecan nuts for 1-2 minutes.
    Add mapple syrup and stir continuously for 1 minute until caramelized. Remove from heat and set aside.

    3. Prepare the Dough:
    Roll out each portion of pizza dough into a thin, round shape. Place them on the prepared baking sheet or baking net.

    4. Prepare the Roma tomatoes:
    Blanch the tomatoes by quickly boiling them in hot water, which helps to loosen the skin from the flesh, and then shock them in an ice bath. The ice bath helps stop the cooking process and cools the tomatoes down so they’re easy to handle.Cut the tomato in half. Cut each half into 3 equal wedges.
    Use a small sharp knife to cut under the seeds, close to the flesh, from one end of the wedge to the other. Remove and discard seeds.

    5. Assemble the Pizzas:

  • Brush each pizza base with olive oil.

  • Mash the Roma tomatoes with a fork and spread evenly.

  • Evenly distribute the spinach, white button mushrooms, and Bunapi-shimeji mushrooms.

  • Arrange mango slices and cherry tomatoes on top.

  • Sprinkle with thyme, salt, and black pepper.

    6. Bake:

  • Bake for 12-15 minutes, or until the crust is golden and crispy.

  • Remove from the oven and let it cool slightly before serving.

  • Finish by adding the mapple syrup-glazed pecans and the raspberries.

    Enjoy your vegan mango-spinach pizza, a perfect mix of sweet, umami, and crunchy textures!

    Tip: To get a crispy-bottomed crust it is very important to preheat the oven to a high temperature of 500F (260°C) for at least 30 minutes, preferably one hour before baking.

Vegan Mango, Spinach & Glazed Pecan Pizza