White Pizza, Lemon, Brussel Sprouts & Pea Pesto

Pizza Seasonal Veg

I have and always will be a pizza addict. I am usually partial to a Marinara with lots of garlic oil, pine nuts and olives therefore making this a new addition to the pizza family for me. This was the first time making this and it was delicious. Lots of Brussels sprouts at the moment in the UK so a great way to use seasonal winter veg & paired with the lemon give us the vibrant colours of spring!

Ingredients :

  • 1 shallot
  • 2 cloves garlic
  • 1 small leek
  • 1 tsp of salt
  • 1 cup of Brussel sprouts sliced
  • 2 tiger lemons
  • Salt & pepper to taste
  • 1 Tbsp of olive oil

Method: Fry the onion, garlic, leek & shallot in olive oil, add the salt and pepper. Once the mix is soft transfer to a bowl to cool.

The prep time for the dough is 10 mins


  • 375g of plain flour
  • 1 tsp of salt
  • 3 tbsp of olive oil
  • 225ml of warm water
  • small pack yeast 7g
  • 2 tsp of sugar


  1. Combine the salt, sugar, flour & yeast in a mixing bowl.
  2. Mix in the oil & water, knead dough for 5 mins
  3. Put some oiled cling film over the bowl with oiled side facing the dough
  4. Leave the dough to proof for half an hour – I turn my oven on for 5 mins & turn off & leave the bowl on the oven shelf (don’t use a plastic bowl)
  5. Pe heat the oven to 374ºF, turn the dough on a lightly floured surface or baking tin
  6. Roll out in to a circular shape, add toppings – place in the oven for about 15 mins or until crispy around the edges
  7. Top with pesto

Pesto Ingredients:

  • One cup of peas
  • Small handful  of fresh parsley & basil
  • 2 garlic cloves
  • 1/2 a cup of virgin olive oil
  • Salt
  • 2 Tbsps of nutritional yeast
  • Juice of half a lemon
  • 1 cup of cashews and Brazil nuts (mixed)


  1. Place everything in a food processor & blitz to combine ingredients, add more lemon or oil until you reach your desired consistency.

Prep time: 1 hour

Cook time: 15 minutes 

Serves: x4 (1 pizza per person)

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