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.
Servings 2 Medium pizza's
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 portobello mushrooms
- 2-3 tbsp balsamic vinegar
- 3 Roma tomatoes
- 1 large red onion
- Cornmeal
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.