Verdant Vegan Veggie Pesto Pizza

Vegan vegetable pesto pizza

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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