A delicious dairy-free pizza featuring pesto, marinated artichokes, and assorted mushrooms. Made with a homemade dough that rests overnight for the best flavor, this meal is perfect for any pizza night.
1: The prep starts the day before. Add the water and yeast to a bowl of a stand mixer. Wait 5 minutes to see bubbles.
2: Add the flour and salt and mix with a dough hook attachment until a shaggy dough ball forms. Let rest for 10 minutes.
3: Knead on low until soft and bounces back slightly. Let rest for 1 hour on the counter. Separate into 2-3 dough balls and place in an airtight container in the fridge overnight.
4: The next day, take the dough out of the fridge to get to room temperature.
5: Preheat your pizza oven or a normal oven to the highest setting. Shape your pizzas.
6: Top with pesto, artichokes, and mushrooms. Bake until golden brown, rotating occasionally. This usually takes around 5 minutes.
7: Remove and top with cheese and arugula, then dig in!
