Mediterranean Dishes, Pizza, Vegan, Vegan Main Dishes

Olive and Asparagus Pizza with Spelt Flour Pizza Base. Vegan.

The other day I bought a big jar of pitted black olives in brine very cheaply.  Greek olives.

I fancied pizza, and I thought it would be nice to chop the olives finely and spread on the dough base before adding other toppings.  It worked really well.  I will do it again. Personally, I don’t like an overloaded pizza.  This makes a pizza roughly 45cms. x25cms.

I used spelt flour as it is lower in gluten (but not gluten-free) and has a good flavour.  Spelt is my go-to flour of choice for bread as well.  Use whatever flour you prefer…

…or ready-made  pizza bases for convenience…


vegan pizza tray bake

Here’s what I did.


for 4



  • 250gms. plain flour (I used half and half wholemeal spelt and white spelt.)
  • 1tsp. salt
  • 9gms. fast-acting dried yeast
  • 1tbs.olive oil
  • 2tbs. dried mixed herbs ( I used rosemary, thyme and winter savoury)
  • 160ml. warm water


  • 250gms. *black pitted olives (preserved in brine) – washed thoroughly
  • *Feel free to use other types of olives or mixed olives – as long as they’re pitted
  • 2 large garlic cloves
  • 1 onion (approx 150gms)
  • 75gms. asparagus
  • 2-3 large tomatoes
  • 20gms. fresh herbs ( I used basil, chives+ parsley)
  • 2tbs. olive oil
  • Salt and pepper.
  • Optional: 75gms. vegan grate-able cheese/ or 2 tbs. nutritional yeast / or pine nuts (whole or ground)


  • Prepare the dough a couple of hours in advance:
  • Mix together flour, yeast, salt and herbs.
  • Add 1 tbs. olive oil.
  • Add approx. 160ml warm water and combine thoroughly.
  • Knead gently for 8-10 mins. until dough is soft and stretchy.
  • Drizzle a little olive oil into a bowl to stop the dough sticking, place the dough in the bowl, cover and leave in a warm place for 1-2 hours until doubled in size.


Meanwhile, prepare the toppings:

  • In a food processor, place 2 chopped garlic cloves,  250gms. rinsed pitted olives, + 1 scant tbs. olive oil.
  • On pulse, blitz until the olives have been cut in to very small/tiny pieces.  Set aside.
  • Finely chop onion, and, in a wide pan, add 1/2 tbs. oil and sauté onions for 8 mins: until golden and caramelised. Place in a bowl.  Set aside.
  • Wash and trim the asparagus, and then saute in the same wide pan for 2 mins.  Place in a bowl and set aside.
  • Finely slice 2-3 tomatoes.
  • Wash fresh herbs and finely chop or blitz in food processor. Place in a bowl.
  • Add half fresh herbs + 1/2 tsp. ground black pepper to chopped olives.  Mix well.
  • Grate cheese if using. Place in a bowl.

Prepare pizza:

  • Preheat oven Gas Mk.9 240C.
  • Place lightly oiled baking tray (approx 45cmx25cm) in oven to get hot, for 10 mins.
  • Organise bowls of toppings on counter for easy access 🙂
  • Take the dough, which should be doubled in size,  and on a lightly floured board, roll out to same size as baking tray + 1-2 cm. extra. Gently fold dough 2-3 times.
  • Remove hot tray from oven, and place on heat proof mats.
  • Carefully: remembering the tray is very hot, lift dough and lay over baking tray.
  • Fold in edges to form crust.
  • Working quickly:
  • Spread olive mixture across base of dough.
  • Then scatter caramelised onions evenly.
  • Next lay out tomato slices and sprinkle lightly with salt and pepper.
  • Place asparagus tips evenly across pizza.
  • Scatter fresh herbs over pizza.
  • Scatter cheese/nutritional yeast/ pine nuts if using.
  • Drizzle or spray olive oil lightly over pizza.

Place at top of hot oven 12-14 mins. until cooked to your liking.

Slice and eat.  Rocket salad?






Thanks for reading


5 thoughts on “Olive and Asparagus Pizza with Spelt Flour Pizza Base. Vegan.”

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