Mediterranean Pesto Pizza

There is a wonderful “holiday” this coming Saturday, and I’ve got the perfect recipe for you to celebrate it with. What holiday is that? You may ask. Oh, just VEGAN PIZZA DAY. Last year, I celebrated it by going to Phoney Baloney’s (RIP) with a righteous hangover and eating an amazing Grilled Cheese Pizza Sandwich. I still haven’t decided what exactly I’ll be doing this year; but, you better believe that it will include some awesome vegan pizza.

This pizza came out of having pesto on my mind, for the last week straight. It’s just been hanging out in my brain, saying, “Pesto burger.. Pesto pasta… Pesto.. Pesto Pizza.” Boy, am I glad that I ended up giving this a go! The smell of everything, even before it was baked, was pretty incredible.

Using fresh basil from a plant that I picked up, very little oil, a touch of nutritional yeast and a few more ingredients, made this pesto great. It was thick enough to spread, but not too chunky. It paired perfectly with the salty kalamata olives, sun-ripened tomato slices, and of course, some artichoke hearts. I always forget how awesome homemade pizza can be!

One Year Ago: Crispy Tofu Thai Curry

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Mediterranean Pesto Pizza
Author: 
Recipe type: Dinner, Pizza
Cuisine: Italian, Mediterranean, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A Mediterranean Pesto Pizza, with fresh ingredients, it's definitely a crowd pleaser!
Ingredients
Pizza Crust
  • ½ C. Warm Water
  • 1 tsp. Agave Nectar
  • 1 T. Active Dry Yeast
  • 1 C. Unbleached All-Purpose Flour (You may need to add more in while kneading)
  • ½ C. Whole Wheat Flour
  • 1 tsp. Dried Italian Seasoning
  • ½ tsp. Onion Powder
  • Corn Meal for Dusting
  • 2 T. Olive Oil + Extra for Brushing
Pesto
  • 2 C. Fresh Basil, Chopped & Lightly Packed
  • 2 C. Spinach, Lightly Packed
  • ⅓ C. Pine Nuts
  • 3 T. Water
  • 2 T. Fresh Lemon Juice
  • 2 T. Nutritional Yeast
  • 3 Cloves Garlic, Peeled
  • 1 T. Olive Oil
  • Salt and Ground Pepper to Taste
Toppings
  • Artichoke Hearts, Chopped
  • Kalamata Olives
  • Red Onion, Half Moons
  • Tomato, Sliced Very Thin
  • Optional: Vegan Parmesan
Instructions
Pizza Crust
  1. Stir the agave nectar and active dry yeast into the warm water until it dissolves. Set aside and let it rise for 12-25 minutes.
  2. Sift the dry ingredients together in a large bowl. Once the yeast is ready, pour it into the bowl, along with the olive oil. Knead the dough on a surface dusted with flour, for 3 minutes.
  3. Place the dough ball in an oiled bowl, cover with a damp cloth, for 30 minutes.
  4. (Start on the pesto)
  5. Preheat oven for 425ºF, with pizza stone inside (if you're using one).
  6. Take the raised dough and knead for another 1-2 minutes. Roll out flat, to about ½" thick; then carefully stretch the dough out with your hands until it is 14" wide.
  7. Make sure to leave the dough a little thicker around the edges for a good crust.
  8. Place the dough onto a pan or pizza stone that has a thin layer of corn meal on it, and bake for 5 minutes.
  9. Take out of the oven, spread out the pesto, layer the toppings, and brush a little olive oil onto the crust. Bake for an additional 10-12 minutes.
  10. Once the crust is nice and golden, let the pizza cool for a couple of minutes and serve!
Pesto
  1. Place all ingredients into a food processor and puree until smooth, with an even consistency. Season with salt and pepper to your taste preference.

 

At one point, while shooting the pizza, my dad said, “I dunno Jackie, this smells almost like a normal pizza. You may be getting the hang of this.” Once I was done, he went over to the pizza stone and followed up with a, “Don’t look, I can’t believe I’m doing this, but this is pretty good!” I did happen to sneak a blurry picture of him going for it, though.  

So, there you have it. Makin’ believers out of crotchety old non-vegans, with every pizza. ;)

25 Comments

Filed under Healthy Recipes, Holidays, Savory Recipes

25 Responses to Mediterranean Pesto Pizza

  1. Oh I think that’s when I met you… We both went to phoney baloney RIP :’( at the same time

  2. It’s funny that people think pizza without cheese can’t be good. I like pizza without cheese so much better than those greasy disks I ate before I went vegan. We have a huge pasil plant and this looks like the perfect use for it!

    • Jackie @ Vegan Yack Attack!

      Oooh, I want a huge basil plant! :D Also, I agree about the cheese, there was certainly nothing missing from this pie!

  3. Do you deliver? Seriously. Before going vegan my favorite pizza was actually Amy’s Organic (frozen) Pesto Pizza. Their vegan roasted veggie with no cheese is actually pretty decent, and this is coming from someone who thought it couldn’t be pizza without cheese (and thank goodness for Daiya!) However, homemade? No comparison.

    • Jackie @ Vegan Yack Attack!

      This is right up your alley, then! If you’re anywhere near Southern California, we might be able to work out this whole delivery thing. ;)

  4. clairesuellentrop

    I so rarely make pizza at home because working with yeast terrifies me. So specific and science-y! But hey, if there’s an actual holiday coming up…

    • Jackie @ Vegan Yack Attack!

      Honestly, I was pretty worried the first time I dealt with yeast. But I have one of those flimsy plastic yeast thermometers that tell you if the water is too cold-just right-too hot and it helps a ton!

  5. I love everything about this pizza – the pesto, the olives, the artichoke hearts, the slices of fresh tomato… Basil is the smell of summer to me, and I just can’t get enough of it. I can see why it wouldn’t leave your thoughts for days!

  6. This pizza looks like something I’d eat myself, all in one sitting. You were so kind to share it with your dad! I also like how you only used a bit of oil in the pesto.

  7. When I saw the pizza photo, the word that came to my mind was “sunshine” so colorful. Except for the olives, I have everything for the topping growing in my garden.

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  10. yay for vegan pizza day! this one looks just perfect!

  11. This looks so good! I can’t wait to make it.

  12. Your dad is hilarious! I agree with you that buying a plant is such a better deal than buying basil in a bag at the store – it’s practically the same price, anyway!

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