Fresh spinach gives this vegan pesto pizza a vivid color, and fresh basil or parsley (or a combination of both) adds the strong herbal flavor you’ve come to expect from pesto.
Make your veggie pizza even greener with a delicious pesto base. It’s topped with fresh tomatoes, and of course, the more flavorful they are, the better the pizza will be. Use a variety of heirloom tomatoes for best results in this recipe.
Vegan cheese is optional: Whether you use it or not, it’s a delectable pizza that goes down easy, so double the recipe for twice the pleasure.
Just add salad: A perfect companion is a colorful green salad or kale salad with chickpeas tossed in for extra protein. In season, fresh corn on the cob is a great addition as well.
Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky.
- 5 to 6 ounces fresh baby spinach
- 1/2 cup fresh basil or parsley leaves, or a combination
- 1/4 cup toasted walnuts
- 1/2 teaspoon salt or 1 tablespoon light miso, preferably mellow white
- 1 tablespoon lemon juice
For the pizza
- One good-quality 12- to 14-ounce pizza crust
- 1 cup mozzarella-style nondairy cheese, optional
- 2 to 4 flavorful tomatoes, or as needed, sliced about 1/4 inch thick
- Freshly ground pepper to taste
- Preheat the oven to 425º F.
- Steam the spinach until just barely wilted. You can do this in a skillet with a little water, or in in a container in the microwave.
- Combine spinach with the remaining pesto ingredients in a food processor. Process until pureed, stopping the machine and scraping down the sides as needed. Drizzle in a little water as needed, until the mixture flows a bit, but let it stay nice and thick — you don’t want it to be watery. Leave a bit of texture, if you’d like.
- Spread the pesto on the pizza crust. If it seems like too much, save some for another use. If using cheese, sprinkle evenly over the pesto.
- Top with the tomatoes arranged in a slightly overlapping layer. Add a few grindings of pepper.
- Bake for 12 minutes, or until the cheese is nicely melted. Remove from the oven, and let stand for a minute. You can top with a little extra basil, thinly sliced, or a sprinkling of parsley. Cut into 6 wedges to serve.
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