This vegan pesto pizza has a heavenly taste. It’s made with my incredible vegan pesto. The whole pizza is spread with this goodness, and the rest of the toppings are very simple. Perhaps it sounds like there is a lot of pesto and too few other ingredients, but it really works, and I promise you will be blown away by the taste of this pizza.
I learned how to make pizza dough from Patrick Ryan, who provides great instructions. I did, however, modify the recipe slightly by using fresh yeast instead of sourdough starter. This recipe requires the dough to ferment in the fridge for roughly 24 hours. Therefore, a little planning is needed to make the dough a day before you want to eat pizza.
For the toppings, little preparation is needed. Make homemade vegan pesto and crush all ingredients for the cashew parmesan in a blender. Slice cherry tomatoes into thin slices and roast the pine nuts. Bake the dough alone for a few minutes, then generously spread vegan pesto over the pizza dough and arrange sliced cherry tomatoes on top. Bake it again for a few minutes. When the pizza is baked, you can sprinkle pine nuts and cashew parmesan on top and decorate with some fresh basil leaves.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious vegan pesto recipes:
Vegan Pesto Pizza
Ingredients
Dough:
- 250 g strong white flour
- 25 g semolina
- 1/2 tsp salt
- 6 g fresh yeast (3 g dried yeast)
- 20 ml (4 tsp) olive oil
- 180 ml (3/4 cup) water
Toppings:
- a little more than 1/2 of vegan pesto
- 100 g cherry tomatoes sliced thinly
- 5 g pine nuts roasted
- 2 tbsp cashew parmesan
- fresh basil leaves
Instructions
Dough:
- Sift flour into a large bowl. Add semolina and salt. Mix together.
- Add olive oil and crumbled fresh yeast. Add water and mix with a spatula so that you get dough. If needed, use your hands to incorporate the flour. The dough should be quite wet and sticky.
- Cover the bowl with cling film and put it in the refrigerator for 24 hours.
- After 24 hours take the dough out and leave it on your kitchen counter for about two hours, so it becomes warmer.
- Take the dough out of the bowl and knead it a little bit until you get a smooth dough (for about 30s). Shape it into a ball.
- Divide the dough into two equal portions. Shape them into a ball.
- Put them on a lightly floured baking tray, cover them with a cloth and leave them to prove for another hour to hour and a half.
- Preheat the oven to maximum temperature (mine is 280 °C) 20 minutes before proofing is over.
- On a lightly floured surface shape the dough into a pizza shape disc.
Toppings:
- While your dough is proofing (in the last hour) prepare vegan pesto. You will need a little more than half of this recipe.
- Roast pine nuts for the topping at 180 °C for 5 min.
- Slice cherry tomatoes, prepare fresh basil leaves and crush ingredients for cashew parmesan in a blender.
Baking:
- Put the pizza dough without the topping on a baking tray. Bake it for 4 minutes.
- Take it out of the oven. Spread half of vegan pesto on top (leaving out the edges). Arrange half of sliced cherry tomatoes over the pesto.
- Return the pizza into the oven. Bake for another 2-2.5 minutes, carefully watching that the pizza doesn't get too burnt.
- Take the pizza out of the oven, sprinkle half of roasted pine nuts and half of cashew parmesan (you will perhaps have some leftovers) on top then decorate with some fresh basil leaves.
- Repeat the process with the second pizza.
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