Vegan Pesto Pizza Recipe

Cheesy Pesto & Veggie Pizza [v.]

Pizza life is the best life. Honestly, so many great combinations and it is always an easy dinner option. Plus everyone always likes it [especially Sara Day]. One of my more recent pizza triumphs reminded me of a Philly steak and cheese, for some weird reason. Even though there is pesto… and no steak at all. Or I mean, no “cheese,” really. The flavors work really well, though, and that’s all that matters.

Plus… globs of cashew cheese? Sold.

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The Recipe

Preheat Oven: 400 F
Cook Time: 20-25 minutes

For pesto:

  • 1 handful fresh basil
  • 2 tbs olive oil
  • 1/4 – 1/2 cup walnuts
  • 2 tbs water (or more if necessary)

For cashew cheese:

  • 1/2 cup cashews, soaked for at last 30 min
  • 1/4 cup water
  • 1 tbs lemon juice
  • 1 garlic clove
  • Salt & pepper, to taste

For pizza, you will need:

  • 1-lb dough (store bought is fine!)
  • Olive oil
  • 1/2 vidalia onion, sliced
  • 1 large portobello mushroom, sliced
  • 1 large zucchini, sliced
  • To taste: salt, pepper, red pepper flakes

To make:

  • Starting with the pesto, add all ingredients to your blender/processor and run until smooth. Set aside.
  • Next, cashew cheese. Add all ingredients to blender/processor and run until smooth. Set aside.
  • Roll your pizza dough out on a floured surface into desired shape. Add to a greased pan and drizzle olive oil on top – I really rub down the outside crust the most.
  • Slap on your pesto – a nice thin layer.
  • Grab your sliced veggies and spread evenly across dough.
  • Sprinkle with salt, pepper, and red pepper flakes.
  • Dollop cashew cheese onto your pizza – as much or as little as you’d like.
  • Cook in 400 degree oven for about 20-25 minutes, or until crust is golden.
  • Cool, cut, enjoy.

Pizza is always a good choice. xx bianca

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