If you like lots of veggies on your pizza, this recipe for Vegan Veggie Pesto Pizza is for you. Piled generously with broccoli, bell pepper, and zucchini, this verdant pizza features a delectable spinach-miso pesto as the base in place of the usual tomato sauce. Adapted from Vegan Express by Nava Atlas. Photos by Rachael Braun. Verdant Vegan Veggie Pesto Pizza Makes: 6 slices Ingredients 1 1/2 cups small broccoli florets 1 medium green bell pepper, cut into narrow, short strips 3/4 cup zucchini, thinly sliced 1–2 medium tomatoes, 3–4 cloves garlic, sliced 1 tbsp extra-virgin olive oil 1 (12–14-inch) good-quality pizza crust 1 1/2 cups mozzarella-style nondairy cheese Spinach-miso Pesto 4–5 oz fresh baby spinach 1/4 cup fresh basil leaves 1/4 cup fresh parsley leaves 1/4 cup untoasted walnuts or raw cashews 2 scallions, green parts only 1–2 tbsp miso, preferably mellow white, to taste Instructions Preheat the oven to 425°F. Combine the ingredients for the pesto in a food processor. Process until smoothly pureed, stopping the machine and scraping down the sides as needed. Combine the broccoli florets, bell pepper, zucchini, and garlic in a mixing bowl and drizzle in the olive oil. Stir together. Transfer the vegetables to a […]
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