This Mediterranean Pesto Pizza is made with fresh ingredients, and delicious homemade pizza crust! With it’s bright flavors it’s definitely a crowd-pleaser.

Pesto pizza with veggie toppings on a pizza stone

image collage of prepping whole wheat pizza dough

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.

image collage of kitchen counter top mess and pesto in a food processor

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. Plus, 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!

image collage of rolling out pizza dough and topping it before baking

One Year Ago: Crispy Tofu Thai Curry // Two Years Ago: Strawberry Spinach Breakfast Smoothie

Yield: 3 to 4

Mediterranean Pesto Pizza

Name: Mediterranean Pesto Pizza
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 3
Cuisine: Fusion
Ingredients: Artichoke hearts, chopped; Kalamata olives; Red onion, sliced into half moons; Tomato, sliced very thin; Optional: Vegan Parmesan; 2 cups fresh basil, chopped & lightly packed; 2 cups baby spinach, lightly packed; 1/3 cup pine nuts, or walnuts; 3 tablespoons water; 2 tablespoons fresh lemon juice; 2 tablespoons nutritional yeast; 3 cloves garlic, peeled; 1 tablespoons olive oil; 1/2 teaspoon sea salt, or to taste; Ground pepper, to Taste; 1/2 cup warm water; 1 teaspoon agave nectar; 1 tablespoon active dry yeast; 1 cup unbleached all-purpose flour, you may need to add more in while kneading; 1/2 cup whole wheat flour; 1 teaspoon dried Italian seasoning; 1/2 teaspoon onion powder; Corn meal, for dusting; 2 tablespoons olive oil + extra for Brushing

This Mediterranean Pesto Pizza is made with fresh ingredients, and delicious homemade pizza crust! With it's bright flavors it's definitely a crowd-pleaser.

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Ingredients

Pizza Crust

1/2 cup warm water
1 teaspoon agave nectar
1 tablespoon active dry yeast
1 cup unbleached all-purpose flour, you may need to add more in while kneading
1/2 cup whole wheat flour
1 teaspoon dried Italian seasoning
1/2 teaspoon onion powder
Corn meal, for dusting
2 tablespoons olive oil + extra for Brushing

Pesto

2 cups fresh basil, chopped & lightly packed
2 cups baby spinach, lightly packed
1/3 cup pine nuts, or walnuts
3 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons nutritional yeast
3 cloves garlic, peeled
1 tablespoons olive oil
1/2 teaspoon sea salt, or to taste
Ground pepper, to Taste

Toppings

Artichoke hearts, chopped
Kalamata olives
Red onion, sliced into half moons
Tomato, sliced very thin
Optional: Vegan Parmesan

Instructions

Pizza Crust

Stir the agave nectar and active dry yeast into the warm water until it dissolves. Set aside and let it rise for 10 minutes.
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.
Place the dough ball in an oiled bowl, cover with a damp cloth, for 30-60 minutes, or until it doubles in size.
(Start on the pesto)
Preheat oven for 425ºF, with pizza stone inside (if you're using one).
Take the raised dough and knead for another 1-2 minutes. Roll out flat, to about 1/2" thick; then carefully stretch the dough out with your hands until it is 14" wide. Make sure to leave the dough a little thicker around the edges for a good crust.
Place the dough onto a pan or pizza stone that has a thin layer of corn meal on it, and bake for 5 minutes. 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.
Once the crust is nice and golden, let the pizza cool for a couple of minutes and serve!

Pesto

Place all ingredients into a food processor and puree until smooth, with an even consistency. Season with salt and pepper to your taste preference.

Nutrition Information:

Yield:

3
Amount Per Serving: Unsaturated Fat: 0g

close up of pesto pizza with veggie toppings

At one point, while shooting this mediterranean pesto 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.