Vegan Pesto Green Pizza!

Living downtown means that pizza is a staple in my diet. With a pizza place on almost every street (and sometimes across the street from each other!), the temptation to stray from a vegan diet is strong! While I have had one of the pizzerias make me a cheese-less personal pizza, I find it much more satisfying to create my own!

Tonight’s dish was an incredible green pesto pizza. I used a recipe from pinterest, more specifically, from Eating Well. I also used a combination of recipes to create the pesto base.

Ingredients for Pizza (makes two pizzas, perfect for dinner and lunch! I guess you could also share them…)

2 pieces of whole wheat flatbread
2 cups of broccoli florets
2 large handfuls of fresh spinach
7 (or so) asparagus stems
2 cloves Garlic
pesto (see recipe below)
daiya mozzarella
salt and pepper to taste

3-4 cloves of garlic
1 1/2 cups of fresh basil
1/4 cup of sliced almonds
3 tbs of olive oil
coarse sea salt

One of my favorite things about this recipe is that it extremely easy and fast to make! First, place broccoli in a pan with 1/4 cup of water and 2 sliced cloves of garlic, cover and cook until slightly tender. While the broccoli is cooking, combine the pesto ingredients (garlic, basil, almonds, olive oil, sea salt) in a blender and combine. IF your blender is like mine, in that it is totally awesome, but does not do the trick for pesto…add a little bit of water, and watch magic occur. If you add too much water, you can always add more basil to thicken the mixture.

After the pesto is formed, or in between altering consistency, throw sliced asparagus and the spinach into the pan withe broccoli, and cover. The goal is to get the asparagus slightly tender and the spinach wilty.

With the veggies on the stove…and the pesto perfect, it is time to start constructing the pizza. Using a pizza pan, or a baking sheet, cover the flat bread crusts with pesto. Once the spinach starts to wilt, drain the vegetables and divide them equally between the pizzas. Sprinkle daiya (or real) mozzarella on top. Place in oven at 450 for 10-15 minutes, depending on personal taste and how crispy you desire the crust to be.

This is probably the best pizza this side of Orlando!


2 thoughts on “Vegan Pesto Green Pizza!

  1. Pingback: Two lovely vegan sandwiches…with Avocados | Culinary Arts and Crafts with Jenni and Kristina

  2. Pingback: Quinoa, that even my mother loved! | Culinary Arts and Crafts with Jenni and Kristina

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