Name: Garden Pesto Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Cuisine: Italiana / Fusión
Ingredients: 1 piece pizza dough (thin and crispy, vegan-friendly); 0.5 cup basil pesto (made without cheese, using pine nuts or walnuts); 0.5 piece red bell pepper (sliced into strips); 0.5 piece yellow bell pepper (sliced into strips); 0.25 piece red onion (sliced into thin wedges); 4 pieces baby corn (sliced lengthwise); 1 handful fresh basil leaves (for garnishing at the end); 1 tsp olive oil (to toss with the veggies); 1 pinch salt and pepper (to taste)

Garden Pesto Pizza

A vibrant celebration of colors and textures on a perfectly crisp crust. Swapping out the traditional tomato sauce for a rich basil pesto, topped with beautifully charred garden veggies.

Free, no account needed.

35 min Easy Italiana / Fusión 3 servings

This recipe came together one summer evening when I was hosting a movie night with friends, and a couple of them were dairy-free. I wanted to try something unique instead of using heavily processed vegan cheeses, so I decided to use a thick layer of homemade basil pesto as the base. I found some beautiful baby corn, multi-colored bell peppers, and red onion to roast in the oven. The moment that pizza came out of the oven and I scattered fresh basil leaves on top, the kitchen smelled absolutely incredible. It is the ultimate dish for a casual, laid-back dinner. It pairs beautifully with a simple arugula side salad, and for a drink, a glass of chilled light red wine or a refreshing berry iced tea fits the mood perfectly.

Ingredients

1 piece pizza dough (thin and crispy, vegan-friendly)

0.5 cup basil pesto (made without cheese, using pine nuts or walnuts)

0.5 piece red bell pepper (sliced into strips)

0.5 piece yellow bell pepper (sliced into strips)

0.25 piece red onion (sliced into thin wedges)

4 pieces baby corn (sliced lengthwise)

1 handful fresh basil leaves (for garnishing at the end)

1 tsp olive oil (to toss with the veggies)

1 pinch salt and pepper (to taste)

Instructions

Preheat your oven to 200°C so it is nice and hot when the pizza goes in.

Toss the bell pepper strips, red onion, and baby corn halves with a little olive oil, salt, and pepper, and roast or sauté them for about 5 minutes until slightly tender and browned.

Roll out your pizza dough onto a baking sheet and spread the basil pesto evenly across the surface, leaving a small border around the edge.

Arrange the roasted vegetables beautifully over the pesto layer and add an extra pinch of freshly cracked black pepper.

Bake for 12 to 15 minutes until the crust edges are golden brown and crispy, then remove from the oven and top with fresh basil leaves right before slicing.

Garden Pesto Pizza

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