This vegan pesto pizza verde celebrates spring- it begins with a basil spinach pesto base that is topped with spinach, jalapeno, broccoli, and basil and plenty of vegan mozzarella!
Ingredients
Basil Spinach Pesto
1 cup basil
2 cups spinach
2 cloves garlic
¼ cup olive oil
1 tsp lemon juice
salt to taste
Pizza and Toppings
1 pizza crust (I used Trader Joe's refrigerated dough)
½ cup spinach
1 jalapeno, sliced
1 shallot, sliced
½ cup chopped broccoli florets
¼ cup daiya mozzarella style shreds
½ cup basil leaves
Instructions
Preheat your oven to 425 F and line a large baking sheet with parchment paper.
Take dough out of fridge and let rest at room temp for 20 minutes, while you prepare your toppings.
Make pesto my combining ingredients in a food processor, adding salt to taste. Set aside and prep other toppings.
On a well floured surface, roll out pizza dough into desired shape (I went for a long oval). Transfer to lined sheet.
Spread pesto evenly over pizza. Add spinach, and then mozzarella style shreds. Lastly, top with jalapenos, shallots, and broccoli florets.
Bake in oven for 10-12 minutes (I like my crust on the doughy side, so adjust to your preference).
Remove from oven and cool on a wire rack. Top with fresh basil and serve.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-pesto-pizza-verde/