Vegan Mediterranean Pesto Pizza

Often ordering vegan pizza is one of our consider-out indulgences. Since I was a child (regardless of whether omnivore or vegetarian) we constantly ordered from Panago, a popular Canadian pizza chain. We went on a bit of a pizza hiatus right after going vegan but Panago has stepped up and started undertaking some significantly amazing things for vegans. They’ve got vegan pepperoni (Yves Veggie Cuisine) AND vegan cheese (Daiya Mozzarella Style Shreds)

They also supply five crusts, six sauces, and sixteen toppings (plus Daiya) that are ideal for vegans. Impressive, appropriate?

Panago has almost all of our vegan pizza needs covered but I still dream of making amazing pizza at house. To begin my foray into crafting our own delightful pizzas, I wished to emphasis on the crust first. This is no thin crust, it’s a light and airy, golden-brown crust that can assistance a quantity of toppings. I’ve ordered a good deal of vegetarian pizzas in my existence and the WORST point is a crust that gets soggy under a couple of also many substantial-moisture vegetables. You won’t have to fret about that here. This crust can manage whatever you throw at it.

I perfected my vegan pesto back in August, (and Panago doesn’t have vegan pesto – it’s wonderful to make one thing a little different at residence, ya know?) so I made the decision to use that for the sauce. Nutritional yeast and white miso mimic the salty, cheesy flavour of Parmesan whilst cashews + hemp seeds change the normally high-priced pine nuts.

I’m still working on perfecting my cooked New York-type pizza sauce, so we’ll share that 1 at a later date. For now, we’ve received this great Vegan Mediterranean Pesto Pizza. Ah man, I am so in enjoy with this pizza.

Next up, the toppings! I went with a couple of punchy toppings like marinated artichoke hearts, roasted red peppers, red onion, and a couple of milder toppings like chopped tomatoes and spinach. Ultimately we finish this guy with light layer of Daiya mozzarella. Ugh, vegan pizza heaven. I promise.

Pizza from scratch can be a minor intimidating but this pizza comes collectively pretty swiftly. Although the crust rises (leave it somewhere warm for faster growing), prep the pesto (no cooking necessary for this sauce, yay!) and chop up the toppings. Preheat your oven as hot as it’ll go. Punch down the dough, slap it on some parchment, and flatten it into 12″ round. Spread with pesto and add individuals toppings! Bake for ten-14 minutes. If, by then, the underside of the crust isn’t a deep golden-brown, slide it off the baking sheet and cook it straight on the rack for yet another couple of minutes. Voila! Vegan pesto pizza perfection!

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Vegan Mediterranean Pesto Pizza

Prep 15 minutes

Cook 60 minutes

Total 75 minutes

Servings 1 twelve&quot pizza

Components

Pizza Crust

• one 3/four cup all-purpose flour
• three/four cup warm water
• 1/two tbsp active dry yeast
• one/2 tbsp sugar
• 1/4 tsp salt

Toppings

• 4 tbsp vegan basil pesto
• 1/four cup julienned baby spinach, packed
• 3 tbsp chopped marinated artichokes
• two tbsp chopped roasted red peppers
• one/two vine ripened tomato, chopped (seeds eliminated)
• two tbsp chopped red onion
• one/two cup or a lot more of shredded vegan mozzarella (we employed Daiya Mozzarella Fashion Shreds)
• salt, to taste

Instructions

1. Mix all dough ingredients and knead until smooth and elastic (8-10 minutes in a stand mixer.)
2. Spot the dough in an oiled bowl, flip to coat, and cover with a damp tea towel. Leave dough to rise until finally doubled in size.
3. Preheat oven to highest setting.
4. Punch down the dough and transfer to a baking sheet lined with parchment paper. Flatten into a 12" round.
5. Spread with pesto. Best with spinach, artichokes, roasted red peppers, tomato, red onion, and vegan mozzarella. Sprinkle with a pinch of salt.
6. Bake for ten-14 minutes, or until crust is golden brown and pizza appears fluffy and cheese is melted. If the underside of the crust isn't sufficiently brown, slide the pizza off the baking sheet and straight onto the rack. Carry on cooking right up until the underside is crisp.
7. Let pizza rest for five minutes before cutting.

Programs Lunch, Dinner

Cuisine Vegan

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