Pesto Veggie Pizza

This Dairy-Free Greek Pesto Veggie Pizza combines the vibrant flavors of fresh basil pesto with a medley of colorful vegetables, creating a light yet satisfying meal. Enjoy a slice of the Mediterranean with every bite, all while keeping it dairy-free!

Ingredients

• Pizza dough - 1 medium (about 250g)
• Basil pesto (dairy-free) - 100g
• Cherry tomatoes - 150g, halved
• Red onion - 1 small, thinly sliced
• Bell pepper (red or yellow) - 1 medium, sliced
• Kalamata olives - 50g, pitted and halved
• Spinach - 50g, fresh
• Oregano - 1 teaspoon, dried
• Olive oil - 1 tablespoon
• 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 floured surface to your desired thickness.
3. Transfer the rolled-out dough to a baking sheet or pizza stone.
4. Spread the basil pesto evenly over the surface of the dough.
5. Arrange the halved cherry tomatoes, sliced red onion, bell pepper, Kalamata olives, and spinach on top of the pesto.
6. Sprinkle the dried oregano over the vegetables and season with salt and black pepper to taste.
7. Drizzle olive oil over the assembled pizza.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the vegetables are tender.
9. Remove from the oven, let it cool for a minute, then slice and serve.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 60 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from fresh vegetables and basil.
• Contains healthy fats from olive oil and olives.

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