Vegan Pesto Pizza

Freshly made vegan pesto sauce on a homemade pizza crust; this vegan pesto pizza recipe is epic! Topped with balsamic Portobello mushrooms.

Course Main Course

Cuisine American, Italian

Keyword Pesto Pizza, Vegan Pesto Pizza, Vegan Pizza

Prep Time 20 minutes

Cook Time 20 minutes

Prepping the pesto and pizza crust 55 minutes

Total Time 1 hour 35 minutes

Servings Medium pizzas

Calories 589kcal

Equipment

Rolling Pin
Baking tray
Cutting Board
Knife
Large pan

Ingredients

1 batch vegan pesto (or use store bought)
1 batch homemade pizza dough
2-3 medium portobello mushrooms
2-3 tbsp balsamic vinegar
3 medium Roma tomatoes
1 large red onion
Cornmeal to lightly coat baking sheet

Instructions

Slice the Portobello mushrooms and marinate them in the balsamic vinegar.
Prepare a batch of pesto (unless using store bought). There will likely be extra pesto (Can be used for pasta or frozen).
Make a batch of pizza dough.
Preheat oven to 400 °F.
Cook the Portobello mushrooms in a non-stick pan on medium heat, for about 5 minutes to remove some of their water.
Thinly slice the tomato and red onion.
Roll out the pizza dough and place onto a baking tray covered with a light sprinkle of corn meal. To make the crust edge, simple roll the outer edge of the dough inwards and lightly press down so it holds its shape.
Spread a layer of pesto onto the crust and top with the mushrooms, tomato and onion.
Bake for 12-15 minutes, until the crust is golden brown along the edges and on the bottom.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition