Vegan Pesto Pizza with Roasted Vegetables

Ingredients

• 1 pound pizza dough
• 2 cups basil leaves
• 1 cup pine nuts
• 1 cup nutritional yeast
• 2 cloves garlic cloves
• 1 cup olive oil
• 1 medium zucchini
• 2 medium bell peppers
• 1 medium red onion
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 cup vegan mozzarella cheese

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Prepare the vegetables: Slice the zucchini, bell peppers, and red onion into thin strips. In a bowl, toss the vegetables with 2 tablespoons of olive oil, sea salt, black pepper, and balsamic vinegar.

3. 3

   Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

4. 4

   While the vegetables are roasting, prepare the vegan pesto: In a food processor, combine the basil leaves, pine nuts, nutritional yeast, garlic cloves, and 1/2 cup of olive oil. Blend until smooth. If the pesto is too thick, add a little more olive oil until desired consistency is achieved.

5. 5

   Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough to a pizza stone or baking sheet lined with parchment paper.

6. 6

   Spread a generous layer of the vegan pesto over the pizza dough, leaving a small border around the edges.

7. 7

   Remove the roasted vegetables from the oven and evenly distribute them over the pesto-covered pizza. Sprinkle the vegan mozzarella cheese on top.

8. 8

   Bake the pizza in the oven for 12-15 minutes, or until the crust is golden and the cheese is melted.

9. 9

   Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice and serve warm.