Step up Pizza Friday with this Vegan Pesto Pizza with Balsamic Glaze. It is fresh, green and simple. Perfect pizza for Spring.
We can all get excited because it is Pizza Friday yet again. So, let’s all kick off the weekend with something extra delicious.
Vegan Pesto Pizza with Balsamic Glaze.
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So much good stuff going on here. Crunchy pizza crust topped with fresh pesto, vegan parmesan, thick slices of tomatoes, mixed greens, pine nuts and a thick drizzle of balsamic glaze. If you’ve never tried balsamic glaze, then now is the time. It is like balsamic vinegar’s older, hotter sister. I bought mine at Trader Joe’s, but I’ve seen it in traditional grocery stores or online, here.
Now, when it comes to the greens on top you need to be a little careful. Obviously when you put fresh greens on a hot pizza, they are going to wilt if you let them sit too long. Duh! So to keep them nice and fresh for each bite you have a couple options. If you are sharing this pizza and plan on eating it all right away, then I say, pile on the greens and eat away. But, if you know you’re not going to finish it in one sitting, then I would suggest adding the greens one slice at a time.
Then again, if you don’t mind wilted greens, you can say “screw it” and disregard everything I just said 🙂
Need a good vegan pesto recipe? Check out my Cilantro Pesto, Arugula Pesto or Cashew Pesto recipes.
Vegan Pesto Pizza with Balsamic Glaze
Ingredients
- 16 oz. pre-made pizza dough
- 1/2 cup pre-made pesto recipe links above
- 1 large tomato sliced in rounds
- 1/4 cup vegan parmesan
- 1 cup mixed salad greens
- 1/4 cup pine nuts
- balsamic glaze to taste
- red pepper flakes to taste (optional)
Instructions
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One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
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Preheat oven to 475 degrees.
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Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape. Add pesto to dough and spread evenly, leaving an inch of crust along the border.
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Top with tomato slices and parmesan. Place in the oven 12-17 minutes, or until crust is brown and crispy. Remove from the oven and top with salad greens*, pine nuts, balsamic glaze and red pepper flakes.
Recipe Notes
*The greens will wilt if not eaten right away. If you are sharing this pizza and plan on eating it all right away, then I say, pile on the greens and eat away. But, if you know you're not going to finish it in one sitting, then I would suggest adding the greens one slice at a time.
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Rene thanks for the inspirations! I would love to see some low glycemic pizzas… Cauliflower base, flat bread based, butternut squash based, other? Basically let the aged eat again without feeling sluggish. Thank you for dedication and creativity… Love the potato habanaro pizza , can i go with sweet potatoes for lower glycemic numbers and color? Or should that be in bbq sauce?
Cold bites?
Hi Lisa – you could definitely swap the potatoes out for sweet potatoes. And feel free to switch up the base of any of my pizza recipes with something different. I personally like using lavash bread for a super thin crust. I also know that Trader Joe’s sells a vegan cauliflower crust that is pre-made!
I dont know how to cook at all. Im a new vegatarian bordering on become a vegan. This is so new to me. So much to learn. I really dont kbow where to start. But the pizza looks great ! I dont kbow what Pesto is. Lol
Hi Tammy – so glad to hear you are trying out a vegan diet! My best advice is don’t overthink it. Find recipes that appeal to you and go from there. There is literally a vegan replacement for everything. Happy cooking!
P.S. If you’ve really never had pesto, I would say start there. It is pretty much the best thing ever 😉
You have me craving pizza like crazy right now!! This looks fantastic girl!
Thanks 🙂