Pesto Veggie Pizza

This Pesto Veggie Pizza is a vibrant and flavorful vegan dish, topped with fresh vegetables and a homemade basil pesto. It's a perfect choice for a quick weeknight dinner or a casual get-together with friends.

Ingredients

• Pizza dough - 250 grams
• Fresh basil leaves - 50 grams
• Pine nuts - 30 grams
• Nutritional yeast - 2 tablespoons
• Garlic - 1 clove
• Olive oil - 60 ml
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Cherry tomatoes - 100 grams, halved
• Zucchini - 100 grams, thinly sliced
• Red bell pepper - 100 grams, sliced
• Red onion - 50 grams, thinly sliced
• Spinach - 50 grams

Steps

1. Preheat the oven to 220°C (428°F).
2. In a food processor, combine fresh basil, pine nuts, nutritional yeast, garlic, olive oil, lemon juice, and salt. Blend until smooth to make the pesto.
3. Roll out the pizza dough on a floured surface to your desired thickness and shape.
4. Spread the pesto evenly over the rolled-out pizza dough.
5. Layer the cherry tomatoes, zucchini, red bell pepper, red onion, and spinach evenly on top of the pesto.
6. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the vegetables are tender.
7. Remove from the oven, slice, and serve hot.

Nutrition

• Calories: 360
• Protein: 10 g
• Carbs: 48 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• A good source of healthy fats from olive oil and pine nuts.

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