Vegan Pesto Pizza
This gourmet plant-based pizza features a crispy herb-seasoned crust stuffed with melty cashew mozzarella and fresh basil pesto. Topped with tangy marinara and thinly sliced Yukon gold potatoes, it offers a satisfyingly creamy texture and vibrant flavor profile perfect for an elevated dinner.
Instructions
- 1
First, prepare the vegan mozzarella (1) and set aside in the refrigerator to chill.
- 2
Prepare the pizza dough (1) and set it in a warm, draft-free spot for 60 minutes until doubled in size.
- 3
Place your pizza stone in the oven and preheat to 500°F.
- 4
Simmer the yukon gold potato (2) in a pot of water for 15 minutes until just fork-tender, then cool and cut into thin slices.
- 5
Prepare the basil pesto (1) if not already made.
- 6
On a floured surface, stretch the dough to 16 inches. Reserve 0.33 of the vegan mozzarella (1) for the top.
- 7
Arrange the remaining vegan mozzarella (1) and a small amount of basil pesto (1) around the dough perimeter. Fold edges over and seal the inner edge tightly.
- 8
Carefully transfer dough to the hot stone and spread with marinara sauce (1 cup). Layer on sliced yukon gold potato (2) and the reserved mozzarella.
- 9
Bake for 20 minutes until the crust is golden brown.
- 10
Top with the remaining basil pesto (1) and a red pepper flakes (1 pinch) before slicing.
Nutrition Facts
Per portion