Imagine biting into a perfectly crispy pizza that's not only 100% plant-based but bursting with Mediterranean flavors that will transport your taste buds straight to Italy. This Vegan Pizza with Pesto, Courgette, and Tomatoes isn't just another recipe - it's a culinary masterpiece that proves plant-based cooking can be incredibly delicious, elegant, and satisfying. Whether you're a committed vegan, a curious foodie, or simply looking to expand your cooking repertoire, this pizza will revolutionize your perception of dairy-free delights.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 100g vegan pesto
- 1 courgette, thinly sliced
- 200g cherry tomatoes, halved
- 100g vegan cheese, grated
- Fresh basil, for garnish
Instructions
- Preheat the oven to 220°C (425°F) with a pizza stone or large baking sheet inside to ensure a crispy base.
- Roll out the pizza dough on a lightly floured surface to create a thin, round base approximately 30cm in diameter. Ensure the dough is evenly stretched with a slightly thicker edge.
- Spread the vegan pesto evenly across the pizza dough, leaving a small border around the edges for the crust.
- Thinly slice the courgette using a mandoline or sharp knife to create uniform, delicate rounds. Arrange the courgette slices in an overlapping pattern across the pesto base.
- Halve the cherry tomatoes and distribute them evenly over the courgette, cut-side facing up to prevent excess moisture.
- Sprinkle the grated vegan cheese generously over the vegetables, ensuring even coverage.
- Carefully transfer the pizza onto the preheated pizza stone or baking sheet using a pizza peel or the back of a flat baking tray.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and slightly bubbling.
- Remove from the oven and let cool for 2-3 minutes to allow the cheese to set slightly.
- Garnish with fresh basil leaves, torn or roughly chopped, to add a burst of fresh flavor.
- Slice the pizza into wedges and serve immediately while hot and crispy.
Tips
- Temperature is Key: Always preheat your pizza stone or baking sheet to ensure a crispy, restaurant-quality crust.
- Moisture Management: When using vegetables like courgette, consider lightly salting and patting them dry to prevent a soggy pizza base.
- Cheese Distribution: Grate your vegan cheese finely and distribute it evenly to achieve that perfect melt and coverage.
- Fresh Herb Hack: Add fresh basil after baking to preserve its vibrant flavor and aroma.
- Dough Technique: Roll your dough thin for a crispy texture, but keep the edges slightly thicker for a beautiful, rustic crust.
- Serving Suggestion: Serve immediately after baking to enjoy the optimal texture and temperature.
Nutrition Facts
Calories: 685kcal
Carbohydrates: 82g
Protein: 15g
Fat: 36g
Saturated Fat: 11g
Cholesterol: 0mg
