White Pesto Pizza & Vegan Veggie Pizza

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Pizza, Pizza!

Who doesn’t love a good slice of ooey-gooey pizza to round out a long, busy Monday?  The dwellers on this homestead certainly love a good slice and so we threw together a couple of pies and hoped there would be leftovers for lunch the next day.

Jeremiah, per the usual, wanted a vegan veggie pizza, cheeseless….while I, of course, wanted the works.  Cheese please!!

A double dose of homemade pizza, coming right up.

Pizza option 1:

Nikki's White Pesto Pizza

  • Servings: 6-8
  • Difficulty: Easy
  • Print

White Pesto Pizza

Ingredients

5 stalks fresh asparagus, cut into thirds
1 small head of broccoli, chopped
1 Tbsp. flour
1 pizza dough
1/2 cup Garlic Basil Pesto
1/2 cup unsweetened coconut milk
1 cup fresh baby spinach, chopped
1/2 small onion, sliced thinly
5 baby Portobello mushrooms, sliced
8 cherry tomatoes, halved
1 cup mozzarella cheese
1/4 cup fresh grated parmesan cheese
2 Tbsp. oregano
1 tsp. sea salt
1/4 tsp. fresh ground black pepper

Pre-heat oven to 450°.

In a sauté pan on low heat, cook the asparagus, broccoli florets and 2 tablespoons of water for 5-7 minutes, covered to allow the veggies to steam slightly.

While the veggies steam, spread a Tbsp. of flour onto the counter and work (stretch) the pizza dough until it fits the pizza pan or baking sheet that you plan to use.  **I find that allowing gravity to stretch the dough is the best technique, but to each their own.

In a small bowl, combine the Pesto and coconut milk, and spread onto the pizza dough evenly.

 Then add the spinach, onions, and asparagus and cover entire pizza with mozzarella cheese.

For the next layer, add the steamed broccoli, mushrooms, and tomatoes and then sprinkle on top, the parmesan cheese, oregano, salt and pepper.

Bake for 13-16 minutes or until the cheese is bubbly and the crust a light golden brown.

Enjoy!!

And without further adieu….Pizza option 2:

For the vegans of the world, Vegan Veggie Pizza.

Jeremiah's Vegan Veggie Pizza

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Vegan Veggie Pizza

Ingredients:

1 small head of broccoli, chopped
1 Tbsp. flour
1 pizza dough
1/2 cup Garlic Basil Pesto
1/2 cup unsweetened coconut milk
2/3 cup organic pizza sauce ( we really like Muir Glen )
1 cup fresh baby spinach, chopped
1/2 small red onion, sliced thinly
5 baby Portobello mushrooms, sliced
8 cherry tomatoes, halved
1 jalapeño, sliced
2 Tbsp. oregano
1 tsp. sea salt
1/4 tsp. fresh ground black pepper
1/3 cup nutritional yeast

Pre-heat oven to 450°.

In a sauté pan on low heat, steam the broccoli florets with 1 Tbsp. of water for 5-7 minutes, covered.

While the broccoli steams, spread a Tbsp. of flour onto the counter and work (stretch) the pizza dough until it fits the pizza pan or baking sheet that you plan to use.  **I find that allowing gravity to stretch the dough is the best technique.

In a small bowl, combine the Pesto and coconut milk, and spread onto the pizza dough evenly.  Then spread on the pizza sauce.

Lastly, spread the spinach, red onion, mushrooms, tomatoes, and jalapeño and then sprinkle with oregano, salt, pepper and nutritional yeast.

Bake for 13-16 minutes or until the crust a light golden brown.

Enjoy!!

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