Pesto Pizza (Vegan)
Ingredients:
- 1 batch pizza dough, about 1 lb
- 1/3 cup vegan basil pesto
- 113 g (1 cup) vegan mozzarella shreds
- 75 g (1/2 cup) cherry tomatoes
- 62 g (1/2 cup) thinly sliced zucchini
- 37.5 g (1/4 cup) sliced red bell pepper
- 1/4 cup pitted kalamata olives, halved
- 15 ml (1 tbsp) olive oil
- 1.5 g (1/4 tsp) sea salt
- Fresh basil, for garnish
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Make sure the pizza stone or baking sheet has fully preheated before the dough goes in — a hot surface is what crisps the bottom crust quickly rather than letting it turn soggy under the toppings.
Instructions:
- Preheat: Preheat the oven to 500°F (260°C) with a pizza stone or baking sheet inside.
- Season the Vegetables: In a bowl, toss the zucchini and bell pepper with olive oil and sea salt.
- Roll the Dough: Roll or stretch the dough into a 12-inch round on a floured surface.
- Sauce the Dough: Spread the vegan pesto evenly over the dough, leaving a 1-inch border.
- Top: Scatter the vegan mozzarella over the pesto, then top with cherry tomatoes, zucchini, bell pepper, and olives.
- Bake: Slide the pizza onto the hot stone or baking sheet and bake for 12-15 minutes, until the crust is golden and vegetables are tender.
- Garnish & Serve: Remove from the oven and garnish with fresh basil before slicing.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Let the dough rise in a warm, draft-free spot for the best texture. Taste and adjust seasoning at the end — flavors mellow and meld as the mixture sits.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage. Store in an airtight container in the refrigerator for up to 5 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The cherry tomatoes adds bright acidity and juicy body. The thinly sliced zucchini adds moisture and a mild vegetal note. The sliced red bell pepper adds sweetness and a pop of color. The olive oil brings fruity depth and helps carry the other flavors.
Pesto Pizza (Vegan)
Ingredients:
- 1 batch pizza dough, about 1 lb
- 1/3 cup vegan basil pesto
- 113 g (1 cup) vegan mozzarella shreds
- 75 g (1/2 cup) cherry tomatoes
- 62 g (1/2 cup) thinly sliced zucchini
- 37.5 g (1/4 cup) sliced red bell pepper
- 1/4 cup pitted kalamata olives, halved
- 15 ml (1 tbsp) olive oil
- 1.5 g (1/4 tsp) sea salt
- Fresh basil, for garnish
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The cherry tomatoes adds bright acidity and juicy body. The thinly sliced zucchini adds moisture and a mild vegetal note. The sliced red bell pepper adds sweetness and a pop of color. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Make sure the pizza stone or baking sheet has fully preheated before the dough goes in — a hot surface is what crisps the bottom crust quickly rather than letting it turn soggy under the toppings.
Instructions:
- Preheat: Preheat the oven to 500°F (260°C) with a pizza stone or baking sheet inside.
- Season the Vegetables: In a bowl, toss the zucchini and bell pepper with olive oil and sea salt.
- Roll the Dough: Roll or stretch the dough into a 12-inch round on a floured surface.
- Sauce the Dough: Spread the vegan pesto evenly over the dough, leaving a 1-inch border.
- Top: Scatter the vegan mozzarella over the pesto, then top with cherry tomatoes, zucchini, bell pepper, and olives.
- Bake: Slide the pizza onto the hot stone or baking sheet and bake for 12-15 minutes, until the crust is golden and vegetables are tender.
- Garnish & Serve: Remove from the oven and garnish with fresh basil before slicing.
