Ingredients for the Pesto

• 1 handful of mint leaves

• 1 handful of basil leaves

• 3 tbsp pine nuts

• 3 tbsp walnuts

• 1 avocado

• Juice of half a lemon

• 1 tbsp nutritional yeast

• Olive oil (to desired consistency)

• A pinch of salt

  Ingredients for the Pizza

• ⁠Artichoke hearts, halved

• ⁠Peach, sliced

• ⁠Capers, drained

• ⁠Cooked chickpeas (soaked overnight and boiled)

• ⁠Chili flakes

• ⁠Rocket leaves

• ⁠Dried oregano

• ⁠Pizza dough

  Preparation

  1.⁠ ⁠Prepare the Pesto:

  Place all pesto ingredients in a high-speed blender. Blend until smooth and set aside.

  2.⁠ ⁠Prepare the Pizza Dough:

  Roll out your pizza dough and place it on a baking tray or pizza stone.

  3.⁠ ⁠Add the Toppings:

  •⁠ ⁠Spread the pesto evenly over the pizza dough.

  •⁠ ⁠Arrange the artichoke hearts and peach slices on top.

  •⁠ ⁠Add the capers and cooked chickpeas.

  •⁠ ⁠Sprinkle chili flakes for a spicy kick.

  4. ⁠Bake:

  Preheat your oven to 260°C and bake the pizza for 10 minutes, or until the crust is golden and crisp.

  5.⁠ ⁠Finish & Serve:

  •⁠ ⁠Remove the pizza from the oven and sprinkle it with dried oregano.

  •⁠ ⁠Add fresh rocket leaves and drizzle a little extra olive oil on top.

  Bonne Appétit

  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.