Pesto and Veggie Pizza

This Dairy-Free Greek Pizza is a delightful fusion of traditional flavors and fresh vegetables, topped with a vibrant pesto that enhances every bite. Perfect for a light meal or a fun dinner night, it's both nutritious and satisfying.

Ingredients

• Pizza dough - 250 grams
• Pesto (dairy-free) - 4 tablespoons
• Cherry tomatoes - 150 grams, halved
• Red onion - 50 grams, thinly sliced
• Kalamata olives - 50 grams, pitted and sliced
• Bell pepper (any color) - 1 medium, sliced
• Spinach leaves - 50 grams
• Olive oil - 1 tablespoon
• Oregano (dried) - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 220°C (428°F).
2. Roll out the pizza dough on a lightly floured surface to your desired thickness.
3. Transfer the rolled-out dough to a baking sheet or pizza stone.
4. Spread the dairy-free pesto evenly over the pizza base, leaving a small border around the edges.
5. Evenly distribute the cherry tomatoes, red onion slices, Kalamata olives, bell pepper slices, and spinach leaves over the pesto.
6. Drizzle olive oil over the toppings and sprinkle with oregano, salt, and black pepper.
7. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the vegetables are tender.
8. Remove from the oven, let it cool for a couple of minutes, slice, and serve hot.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• Good source of healthy fats from olive oil and olives.

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