Vegan Panzanella Pizza

Vegan Panzanella Pizza combines the classic flavors of Greek salad with the rustic charm of bread and pizza, resulting in a delightful and refreshing dish. Topped with vibrant vegetables and a zesty dressing, this pizza is perfect for a light meal or a summer gathering.

Ingredients

• Whole wheat pizza dough - 200 grams
• Cherry tomatoes - 150 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, thinly sliced
• Kalamata olives - 50 grams, pitted and sliced
• Vegan feta cheese - 100 grams, crumbled
• Fresh basil leaves - 10 grams, chopped
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 220°C (425°F).
2. Roll out the whole wheat pizza dough on a floured surface to your desired thickness.
3. Transfer the rolled-out dough to a baking sheet lined with parchment paper.
4. In a mixing bowl, combine the cherry tomatoes, cucumber, red onion, olives, vegan feta cheese, and fresh basil.
5. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper to create the dressing.
6. Pour the dressing over the vegetable mixture and toss gently to combine.
7. Spread the vegetable mixture evenly over the prepared pizza dough.
8. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and crispy.
9. Remove from the oven and let it cool for a few minutes before slicing.
10. Serve warm and enjoy your Vegan Panzanella Pizza!

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• High in fiber, promoting digestive health.

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