Hi friends :)
I have an easy pizza recipe for you today because it is summer and that means most of our meals have been fast with minimal effort in this house. This pesto pizza has been a staple for us lately because Willow looooves pesto. I often add a ton of kale in it aside from the basil for some raw greens. Between that and the healthy omegas from the walnuts, it feels like a parenting win. Plus it is delicious for adults, so all-around, a good dinner.
If you don’t have walnuts for the pesto, you can sub almonds, pepitas, cashews, or the traditional pine nuts… play around with the recipe. I like walnuts the best but I will often use almonds as back-up.
We also have a basil plant potted on our deck which makes it convenient to make this but if you don’t have basil, you could also just use kale. I have done that before and it is still great. Lots of ways you can enjoy this. Anyways, onto the recipe.
Recipe
- Oven: 400 F
- Cook Time: 25-30 min
You will need:
- Dough of your choice
- Handful of flour
- Olive oil
- Pesto – homemade recipe HERE
- Gardein chickenless tenders (or whatever your preferred vegan chicken brand)
- 3 tomatoes, sliced thin
- Vegan cheese shreds (optional)
To make:
- Preheat your oven to 400 F.
- Prepare your dough by rolling out on a floured surface.
- Brush your pizza pan with olive oil (I always use a sheet pan for our pizzas), add your dough, and brush the outer edges with more olive oil.
- Prepare your pesto according to recipe linked above if you are not using a store-bought brand.
- Spoon pesto onto dough and brush the entire surface, leaving a little edge for crust.
- Top with sliced tomatoes and vegan chik’n.
- Bake at 400 F for about 20-25 minutes, checking on it until it is just about golden and crisped to your preference. Take out and top with vegan cheese if you’d like and then let the cheese melt for another 2-3 minutes in the oven.
- Take out and enjoy.
I hope you enjoy the recipe – it is a nice change of pace from the usual red sauce. Thanks for reading. x
