This incredibly flavorful pizza boasts whole roasted garlic, a creamy garlic aioli, and garlicky sautéed chickpeas and artichokes ... notice a trend here? It also has sun-dried tomatoes, kalamata olives, and fresh arugula, to round things out flavor-wise. Bake this until golden brown and crisp, top with arugula and more aioli right before serving, and you are all ready to enjoy a classy pizza night.
Roasted Garlic and Chickpea Pizza [Vegan]
For the Garlic Aioli Sauce:
- 1/3 cup raw cashew pieces
- 2/3 cup unsweetened non-dairy milk, plus more as needed
- 2 teaspoons nutritional yeast
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon vegan lactic acid (optional)
- 4 garlic cloves, roasted
- Sea salt and black pepper, to taste
For the Chickpea Topping:
- 2 tablespoons olive oil
- 2 cups cooked chickpeas
- 1 15-ounce can of artichoke hearts, drained
- 8 garlic cloves, sliced
For the Pizza:
- 1/2 cup pizza sauce
- Vegan pizza dough
- Vegan mozzarella (optional)
- Roasted garlic
- 4 soft or oil-packed sun-dried tomatoes, finely chopped
- 12 kalamata olives, chopped
- 1/2 cup arugula
To Make the Sauce:
- Preheat the oven to 475°F. Use a pizza stone if you have one. Remove the dough from the refrigerator to warm. Combine the cashews, non-dairy milk, and nutritional yeast in a small saucepan. Bring to boil, reduce to simmer, and cook for 5 minutes.
- Transfer to a small blender and add the lemon juice, lactic acid (if using), garlic, salt, and pepper. Blend until very smooth, adding a few tablespoons of milk as needed. Taste and adjust seasoning and set aside.
To Make the Chickpeas:
- Heat the oil in a large skillet over medium heat. Add the chickpeas, artichokes, and garlic. Cook until golden brown, about 8 minutes, stir frequently so you do not burn the garlic. Season with salt and black pepper. Set aside.
To Make the Pizza:
- Combine the pizza sauce with 2 tablespoons of the garlic aioli. Divide the dough into four or two. Roll or spread the dough on a parchment paper, out to about 1/4-inch thick. Spread a thin layer of tomato-aioli sauce. Add cheese, if using. Top with the chickpeas, sun-tomatoes, and olives.
- Bake for 6 minutes on a baking sheet or pizza stone. Remove the paper from under the pizza, using tongs or a spatula if needed. Continue to bake until golden brown, about 7-9 more minutes.
- To serve, cut into slices, top with arugula leaves, and more sauce.