Pizza With Roasted Veggies in a Nutty Basil Pesto

I love pizza, like I LOVE IT!!! A good pizza is hard to find, and almost impossible when you’re vegan. I’d never considered making a homemade pizza before, as I didn’t think it would be possible to make something that came even close to the wood-fired restaurant versions, that I had so much enjoyed. So, when I adopted a vegan lifestyle, I worried that my love affair with the famous Italian dish might be over. But still, I wasn’t ready to give up, and boy,, am I so glad I didn’t.

There are endless varieties of toppings that you can add to your pizza but as well as Violife vegan cheese, the two most important factors are the base, and a really good tomato sauce. You can get really nice pre-made bases in Fallon & Byrne, and even Dunnes have some, but for this recipe I made my own.

This pizza dough recipe produces a pizza that’s crispy on the edge, and light in the centre. For the sauce, I’ve used my Basic Italian Tomato Sauce recipe, and it works a treat.

For the toppings, I’ve used some roasted vegetables and my Nutty Basil Pesto recipe. This pizza is a fun and hearty meal, and it’s perfect for weekend treats. Even better for sharing!

 

What you’ll need:

  • For the pizza dough recipe click here!
  • For the delicious pizza sauce click here!
  • For the toppings:
  • Vegan Cheese (I like to use a combo of Violife for Pizza and Prosociano Parmesan)
  • 1 Aubergine
  • 1 Courgette
  • 1 red onion
  • 1 roasted red pepper with skin peeled
  • Some olive oil for roasting

 


 

Method:

1. Preheat the oven to 200°C and heat some olive oil in a large baking tray. Place a pizza stone in the oven at the same time.

2. Cut the aubergine and courgette into bite size squares and slice the red onion. Put aside a little red onion for later and add the rest of the ingredients to the heated oil.

3. Make sure the veggies are coated well in the oil and spaced out, as being heaped on top of one another will affect how evenly they cook.

4. Place the tray in the oven and cook at 180°C for 15 minutes or until the veggies are brown.

5. In the meantime slice your roasted red pepper into 1cm strips and grate your cheese. Set both aside for later.

6. When the vegetables are cooked, remove from the oven and allow them to cool a little before coating them in the basil pesto. Be generous with the pesto!15

7. Place the pizza base onto a well-floured plate. This will make getting it onto the stone a lot easier.

8. Spoon on the tomato sauce followed by the cheese.

9. Scatter the basil pesto roasted veggies evenly over the pizza followed by the roasted red pepper and the red onion that you’d kept from earlier. There will be a flavour contrast between the previously roasted red onion and the fresh one and it’s just truly delicious.

10. Carefully remove the hot stone from the oven and scatter some flour onto it to reduce the risk of sticking. Transfer the pizza to the stone and return the stone to the oven.

11. Cook at 180°C for about 15 minutes or until the crust is brown and crispy.

12. When the pizza is ready remove from the stone before slicing.

 

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram, or @thetinyVK on Twitter – I’d love to see them! xTx

Share and enjoy!

Tanya O’Halloran – The Tiny Vegan Kitchen


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