Roasted Vegetable Pesto Pizza
This gourmet vegan pizza is piled high with a vibrant array of roasted aubergine, courgettes, and peppers. Topped with creamy dollops of plant-based cream cheese and swirls of dairy-free pesto, it offers a sophisticated twist on a classic favorite. Finished with fragrant fresh basil, it's a colorful and satisfying main that demonstrates how delicious dairy-free pizza can be.
Instructions
- 1
Heat your oven to 240C (220C fan) or Gas Mark 8.
- 2
Place the aubergine (1), courgette (1), red peppers (1), and red onion (1) in a roasting tin. Scatter with small blobs of trex (1 tbsp) (or toss in olive oil). Roast in the oven until softened, turning once.
- 3
Roll out the pizza dough (1) on a floured baking tray.
- 4
Spread the pizza sauce (0.5 cup) across the dough, then top with the roasted vegetables and cherry tomatoes (5).
- 5
Add dollops of vegan cream cheese (4 tbsp) and dot vegan pesto (2 tbsp) across the surface. Sprinkle with dried oregano (1 tsp) and black pepper (1 pinch). Bake for 12 to 15 minutes until the crust is golden and crisp.
- 6
Garnish with fresh basil (5) and serve immediately.
Nutrition Facts
Per portion