Zucchini Potato Pesto Pizza Vegan Recipe

Zucchini and Potato Pizza

Okay, now for the real reason why I made Green Machine Pesto… this pizza! The pasta was just a bonus for the leftovers, but this pizza is absolutely incredible. I wasn’t quite sure what to do with what I had in the house, so hey, let’s throw it on some dough and call it dinner. Dough + anything = heavenly. I was very happy with how this turned out, and really excited to share!

Plus, it’s stunning, isn’t it? Colorful dinners are the best dinners. And it really hit me that I want all potatoes to be purple. All the time. Why can’t this be the norm?

The Recipe

Oven: 400 F
Cook Time: 25 minutes

You will need:

  • 1-lb dough, I use Trader Joe’s brand
  • Handful of flour (to roll out dough)
  • Green Machine Pesto – recipe here
  • 1 large purple potato, sliced
  • 1 large red potato, sliced
  • Olive oil to drizzle
  • Salt and pepper, to taste

Step 1: Prep Dough

Simply roll out as you normally would, lay on a greased pizza pan, and brush pesto on the bottom. I just kind of smeared it around. Drizzle with olive oil.

Step 2: Veggie Prep

Slice those potatoes and the zucchini! Once you’ve taken your day’s worth of stress out on the veggies, pile them on.

Step 3: Cook & Serve

Ya, it is that easy. I drizzled a little more olive oil and topped it off with salt. In the oven it went, final destination: my tummy. Joe and I couldn’t stop raving about it.

If I had rosemary, I definitely would have topped it off with that. So, if you have some… I highly suggest it! This is perfect for a night-in with friends… it is stunning! Have you ever had potato on your pizza? Go ahead and gush about how good it is to have carbs on carbs ;) xx Bianca


4 thoughts on “Zucchini and Potato Pizza

  1. Pingback: Margarita Pizza w/ Spaghetti Squash Crust | The Friendly Fig

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