Vegan Pesto Pizza With Fresh Tomatoes Recipes
VEGAN PESTO TOMATO PIZZA RECIPE BY TASTY
Here's what you need: raw unsalted cashew, nutritional yeast, garlic powder, kosher salt, pepper, fresh basil leaf, arugula, raw walnut, garlic, lemon juice, kosher salt, pepper, olive oil, pizza dough, tomato
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
- Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
- Preheat the oven to 425°F (220°C).
- Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
- Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
- Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
- Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 58 grams, Fat 37 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
VEGAN PESTO PIZZA WITH FRESH TOMATOES
Fresh spinach gives this vegan pesto pizza a vivid color, and fresh basil or parsley (or a combination of both) adds the strong herbal flavor you've come to expect from pesto.
Provided by Nava Atlas
Categories Pizza
Time 27m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425º F.
- Steam the spinach until just barely wilted. You can do this in a skillet with a little water, or in in a container in the microwave.
- Combine spinach with the remaining pesto ingredients in a food processor. Process until pureed, stopping the machine and scraping down the sides as needed. Drizzle in a little water as needed, until the mixture flows a bit, but let it stay nice and thick - you don't want it to be watery. Leave a bit of texture, if you'd like.
- Spread the pesto on the pizza crust. If it seems like too much, save some for another use. If using cheese, sprinkle evenly over the pesto.
- Top with the tomatoes arranged in a slightly overlapping layer. Add a few grindings of pepper.
- Bake for 12 minutes, or until the cheese is nicely melted. Remove from the oven, and let stand for a minute. You can top with a little extra basil, thinly sliced, or a sprinkling of parsley. Cut into 6 wedges to serve.
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- Start with the pesto, put all of the ingredients in a blender and blend until a creamy pesto like consistency appears.
- Put aside and start with the crust. In a bowl combine all of the dry ingredients. Then add the sunflower oil and blend in with your hands until it starts to crumble.
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