Mediterranean Vegan Pizza
Introduction
For today's savory lunch, we have a delicious Mediterranean-inspired vegan pizza. This pizza is loaded with flavorful toppings and features a homemade vegan pesto that adds a burst of freshness.
Ingredients
- 1 batch of homemade pizza dough
- 1/2 cup of homemade vegan pesto
- 1/2 cup of sun-dried tomatoes, rehydrated
- 1/4 cup of sliced black olives
- 2 tablespoons of capers
- 1/2 cup of marinated artichoke hearts, drained and quartered
- Handful of fresh basil leaves, torn
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 450°F (230°C).
- On a floured surface, roll out the pizza dough into your desired shape and thickness.
- Transfer the dough to a baking sheet or a pizza stone.
- Spread a generous amount of the homemade vegan pesto evenly over the dough.
- Arrange the rehydrated sun-dried tomatoes, sliced black olives, capers, and quartered artichoke hearts on top of the pesto.
- Drizzle some extra virgin olive oil over the toppings and sprinkle with salt and pepper.
- Bake in the preheated oven for about 15-20 minutes or until the crust is golden brown.
- Remove from the oven and garnish with torn fresh basil leaves.
- Slice and serve hot.
Enjoy this vibrant and satisfying vegan pizza that brings together the best of Italian and Mediterranean flavors. Buon appetito!
Isabella
Nutritionfacts | Calories: 250 Total Fat: 8g Saturated Fat: 1g Carbohydrates: 38g Fiber: 4g Protein: 6g |
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Preparation Time | 30 minutes |
Allergy Information | This recipe contains gluten. Please note that the pizza dough may contain yeast. |