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Green Veggie Pesto Vegan Pizza


½ recipe Basic Vegan Pizza Dough
1 ½ tablespoons olive oil, plus more for the roasting pan
Spinach-Miso Pesto (See recipe below)
1 ½ cups small broccoli florets
1 medium green bell pepper, cut into narrow strips
¾ cup thinly sliced rounds from a small zucchini
3 to 4 garlic cloves, sliced
1 ½ cups grated vegan mozzarella cheese

Makes 8 slices

Preheat oven to 500°F (260°C) for at least 30 minutes before baking your pizza (the pizza stone should be on the lowest rack position in your oven). Dust your pizza peel with flour or corn meal, and set aside.

Combine the ingredients for the pesto with ¼ cup water in a food processor. Process until smoothly pureed.

Combine the broccoli, bell pepper, zucchini, and garlic in a mixing bowl and drizzle with the olive oil. Stir together. Transfer vegetables into a roasting pan and place in oven until the vegetables are touched with brown spots here and there.

On a floured surface, roll out dough and shape. Fold dough over once or twice, place on prepared peel, and unfold. Spread the pesto on the pizza dough and sprinkle evenly with the cheese. Bake for 10 minutes, or until the cheese is nicely melted. Remove from the oven and let stand for a minute. Cut into 8 wedges before piling on the veggies.

When the vegetables are done, distribute them evenly over the pizza slices and serve immediately.

Spinach-Miso Pesto

4 to 5oz baby spinach
¼ cup fresh basil leaves
¼ cup fresh parsley leaves
¼ cup toasted walnuts or pine nuts
2 tablespoons miso
1 tablespoon lemon juice

Makes about 1 ½ cups

Combine all the ingredients in a food processor. Process until almost pureed, still retaining some texture. Use immediately.