Vegan Kalette & Preserved Lemon Pizza with Butterbean Hummus

BE WILLING TO BE A BEGINNER EVERY SINGLE DAY: New beginnings only arise from the end of other new beginnings. Change is good, it allows us to evolve and grow.

Trying new dishes, recipes, flavours, and ingredients all adds to our repertoire. You will never know if you have never tried.

So, a pizza with no cheese, no pomodoro sauce and none of the traditional toppings, it shouldn’t be called a ‘pizza’

But call it as you wish, it’s delicious, wholesome, and utterly moreish (sounds like a pizza to me….)

(Pizza Base Adapted from Nancy Silverton)


1tsp Dried Fast Action Yeast

750g Strong White Bread Flour

1 tbsp Light Rye

2 tsp Kibbled Rye

2 tsp Barley Malt Extract

Semolina to dust

Olive Oil for the bowl

200g Kalettes

2 tbsp Olive Oil

2 Tins Butterbeans, drained

2 tbsp Tahini Paste

1 tbsp Lemon Juice

1 tsp Sea Salt Flakes

2 Cloves Garlic, roughly chopped

2 tbsp Extra Virgin Olive Oil

½ Preserved Lemon, rind only, finely sliced


Artichoke Hearts preserved in Olive Oil

Fresh Rocket to serve

Vegan Umami Sprinkle

50g Cashew Nuts

1 tbsp Nutritional Yeast

¼ tsp Sea Salt Flakes

¼ tsp Garlic Granules


1. Begin with the base, add 450ml warm water to a large bowl, add the yeast and stand for 10-15 minutes or until foamy.

2. Add the Light Rye, Kibbled Rye and 370G of the bread flour. Mix well with a spoon until all the flour is hydrated then cover and stand at room temperature for 1 hour 30 minutes.

3. Once the time is up, Add another 250ml of warm water to the mixture plus the malt and remaining 365g flour. Mix well then knead with a dough hook for 6-8 minutes, or by hand for 12-15 minutes. The dough should be smooth and stretchy.

4. Lightly oil a large bowl, shape the dough into a ball and place into the bowl. Cover and allow to prove until doubled in size, about 45 minutes.

5. Dust your worksurface with flour and divide the dough equally into 6. Shape each into a tight ball and allow to rest, covered for 5 minutes. Transfer to a lined baking sheet, cover once more with a tea towel and prove at room temperature for 1 hour.

6. Preheat oven 180C. Mix the kalettes with the olive oil and a pinch of salt and roast for 8-10 minutes, they will be slightly under as they will cook again on the base.

7. Add the butterbeans, garlic, tahini, lemon juice, 2 tbsp olive oil and salt to a food processor and pulse to a chunky paste. Taste, adjust the seasoning and set aside.

8. Turn the oven up to 220C.

9. Flour your worksurface once more and take one dough round. Stretch into a 20 cm round then transfer to a pizza peel pre sprinkled with semolina. Top with 1/6 of the hummus, a little more olive oil and some of the kalettes.

10. Bake for 8-12 minutes or until golden and crisp. Meanwhile blitz all the ingredients for the sprinkle in a blender to form a crumb.

11. When ready, top with some preserved lemon, rocket, olives, and artichokes with a little of their oil and sprinkle with some of the umami. Devour before repeating with the other bases.