Pesto and Veggie Vegan Pizza
Pesto and Veggie Vegan Pizza is a culinary masterpiece that combines the rich flavors of basil pesto with a colorful array of fresh vegetables. This vegan delight is not only a feast for the eyes but also a healthy and nutritious option for anyone looking to enjoy a plant-based meal. Perfect for a family dinner, a gathering with friends, or a solo indulgence, this pizza is sure to become a favorite. Let's dive into the details of this scrumptious dish and discover why it's a must-try for everyone, vegan or not.
The Base: Perfectly Crispy Crust
The foundation of any great pizza is its crust, and our Pesto and Veggie Vegan Pizza is no exception. Opt for a homemade or store-bought vegan pizza dough that promises a crispy yet chewy texture. For an extra boost of nutrition, consider using whole wheat or gluten-free dough. Roll it out to your desired thickness, ensuring it is evenly spread to support the toppings.
Pesto: The Flavorful Spread
Traditional pesto is a blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil. For our vegan version, we replace the Parmesan with nutritional yeast, which imparts a cheesy flavor without any animal products. This vegan pesto is rich, aromatic, and packed with health benefits, thanks to the basil's antioxidants and the healthy fats from the nuts and olive oil. Spread a generous layer of this vibrant green pesto over the pizza base to serve as the foundation of flavors.
A Rainbow of Vegetables
The true beauty of the Pesto and Veggie Vegan Pizza lies in its toppings. A medley of fresh, colorful vegetables not only makes this pizza visually appealing but also adds a variety of textures and nutrients. Here are some veggies that work perfectly:
- Bell Peppers: Choose red, yellow, and green bell peppers for a sweet and slightly crunchy addition.
- Cherry Tomatoes: Halved cherry tomatoes bring a burst of juiciness and tanginess.
- Red Onions: Thinly sliced red onions add a mild sweetness and a bit of crunch.
- Zucchini: Thinly sliced zucchini provides a tender bite and absorbs the pesto flavors beautifully.
- Mushrooms: Sliced mushrooms add an earthy flavor and a meaty texture.
- Spinach: Fresh spinach leaves wilt nicely and add a nutritional punch.
- Artichokes: Marinated artichoke hearts offer a tangy and slightly salty flavor.
Feel free to customize the toppings based on your preferences and seasonal availability. The key is to have a variety of colors and textures to create a balanced and nutritious meal.
Baking to Perfection
Preheat your oven to a high temperature, around 475°F (245°C), to ensure a crispy crust. Arrange the prepared vegetables evenly over the pesto-covered dough. You can also sprinkle some vegan cheese or additional nutritional yeast on top for an extra cheesy effect. Bake the pizza for about 12-15 minutes, or until the crust is golden and the vegetables are tender.
Finishing Touches
Once out of the oven, allow the pizza to cool for a couple of minutes before slicing. This helps the toppings to settle and makes slicing easier. For a burst of fresh flavor, garnish with some fresh basil leaves and a drizzle of balsamic glaze or a squeeze of lemon juice.
Why Choose Pesto and Veggie Vegan Pizza?
This pizza is not just delicious but also offers numerous health benefits. It is packed with vitamins, minerals, and antioxidants from the vegetables and healthy fats from the pesto. Being vegan, it is also free from cholesterol and low in saturated fats, making it a heart-healthy choice. Additionally, it's a versatile dish that can be adapted to suit different dietary needs and preferences.
Conclusion
Pesto and Veggie Vegan Pizza is a delightful combination of taste and nutrition. Its vibrant colors, rich flavors, and healthy ingredients make it a perfect meal for any occasion. Whether you are a seasoned vegan or just exploring plant-based options, this pizza is sure to impress and satisfy.
Pesto and Veggie Vegan Pizza Recipe
Ingredients
Directions
In a large bowl, mix the whole wheat flour, all-purpose flour, instant yeast, and salt.
Add the warm water and olive oil to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
In a food processor, combine the basil leaves, olive oil, nutritional yeast, garlic, and pine nuts or walnuts.
Process until smooth, adding salt and pepper to taste. Set aside.
Preheat the oven to 475°F (245°C).
Roll out the dough on a floured surface to your desired thickness.
Place the rolled-out dough on a baking sheet or pizza stone.
Spread the pesto sauce evenly over the dough.
Arrange the cherry tomatoes, artichoke hearts, red onion, and black olives on top.
Sprinkle with vegan cheese if using.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the toppings are cooked.
Once out of the oven, top with fresh arugula before serving.
4 servings
1 Slice (200g)
- Amount per serving
- Calories270
- % Daily Value *
- Total Fat 8g11%
- Total Carbohydrate 42g16%
- Protein 9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pesto and Veggie Vegan Pizza is one of many healthy recipe ideas that you can find on our recipe page.
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Ingredients
Directions
In a large bowl, mix the whole wheat flour, all-purpose flour, instant yeast, and salt.
Add the warm water and olive oil to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
In a food processor, combine the basil leaves, olive oil, nutritional yeast, garlic, and pine nuts or walnuts.
Process until smooth, adding salt and pepper to taste. Set aside.
Preheat the oven to 475°F (245°C).
Roll out the dough on a floured surface to your desired thickness.
Place the rolled-out dough on a baking sheet or pizza stone.
Spread the pesto sauce evenly over the dough.
Arrange the cherry tomatoes, artichoke hearts, red onion, and black olives on top.
Sprinkle with vegan cheese if using.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the toppings are cooked.
Once out of the oven, top with fresh arugula before serving.
