Vegan pesto pizza
This is a kitchen sink kind of pizza. If you have the ingredients for pesto, and some pita bread, you can put whichever vegetables you have available onto the pizza, and bake until tender and delicious.
Servings 1 pizza
Calories 344kcal
Ingredients
For the pesto
- 1 bunch basil (or 100 g roquette)
- 3 tbsp olive oil
- 1 clove garlic
- 1 tbsp nutritional yeast or parmesan cheese
- 1/4 cup pine nuts or walnuts
Pizza base
- 1 small pita bread
Toppings for pesto pizza
- 1/4 capsicum
- 1/4 red onion
- 1 handful mushrooms (any kind that you have available)
- 1/4 punnet cherry tomatoes
- 6-8 pitted kalamata olives
- 1/4 cup jarred or tinned artichokes
For serving
- 1 tsp red chilli flakes (optional)
- few basil leaves (optional)
Instructions
- First make the pesto. Put all the ingredients except the olive oil into a food processor or blender and pulse until well mixed. Add the oil in a steady stream and pulse until well incorporated.
- Chop the veggies and preheat the oven to 200C.
- Spoon one tablespoon of pesto onto the pita bread and top with the chopped veggies. Cook for 15 minutes or until veggies are tender and the pita is browned and crispy at the edges.
- Dab the top of the pizza with small dollops of pesto (1 tbsp in total). Cut and serve.