Basil Pesto Pizza


VIDEO TUTORIAL


Hey friends! Today I'm sharing a delicious recipe (and video) for vegan basil pesto pizza. I LOVE PIZZA! I used a ton of fresh basil from my summer garden for the pesto sauce and it was absolutely delicious.


I'm also using the Follow Your Heart vegan mozzarella cheese shreds for this. It's an all around great dairy-free cheese.


The crispy thick crust was achieved using pre-made dough from Trader Joe's which I highly recommend - it's my holy grail store-bought dough. I've tried a lot of store bought pre-made doughs and this one is simply the best. I usually buy 4-5 bags when I visit then when I get home I will store them in the freezer until I'm ready to use them. In the morning I will transfer it from the freezer to the refrigerator and in the evening it will be nice and thawed and ready to make a pizza with.


Enjoy this simple and tasty vegan basil pesto pizza recipe!






♥BASIL PESTO SAUCE RECIPE♥


6 cups fresh basil leaves, gently packed (about 2 large bunches)

1/2 cup pine nuts

3 garlic cloves, halved

1/4 teaspoon sea salt

1/2 cup extra virgin olive oil


1. Process the pine nuts and garlic in a food processor until finely chopped

2. Add the basil and salt and pulse again until finely chopped.

3. With the motor running, slowly add in the olive oil via the feed hole in a slow and steady stream. Process until smooth. Scrape sides down if needed.

4. Store in an air tight container (or mason jar) and refrigerate until ready to use. (It keeps for about 1 week in the fridge)


For the dough I am using a pre-made dough from Trader Joe's and the vegan shredded "mozzarella" cheese by Follow Your Heart.


Preheat the oven to 500°F and place a pizza stone on the middle rack. Allow it to heat up for 45-60 minutes. While the stone is heating up, prep your toppings. Once it is has finished heating up, remove stone and sprinkle it with a little bit of course corn meal to keep it from sticking. Lay out dough on top of the stone in whatever shape you like (I like a thicker crust) then top it with a few dollops of pesto sauce and spread it around using the back of a spoon. Next add some shredded cheese, fresh roma tomato slices, and a pinch of red pepper flakes. Bake for 15 minutes then remove from the oven and let the pizza cook on the stone for about 5-10 more minutes. Cut with a pizza cutter and serve immediately.

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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & inspiring nature and travel photography!

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