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This edition of Pizza Friday is one of my new faves! Spring Greens Pesto Pizza. We’re basically taking all of the best flavors of spring and putting them on a pizza.
You can use your favorite vegan pesto sauce for the base of the pizza. If you’re looking for inspo, I have a couple recipes that you can get here and here. I also like the Kale Pesto from Trader Joe’s – it is in the refrigerator section and 100% vegan.
Ingredients
Instructions
for full instruction please see : https://www.thissavoryvegan.com/spring-greens-pesto-pizza/
You can use your favorite vegan pesto sauce for the base of the pizza. If you’re looking for inspo, I have a couple recipes that you can get here and here. I also like the Kale Pesto from Trader Joe’s – it is in the refrigerator section and 100% vegan.
Ingredients
- cornmeal
- 16 oz pre-made pizza dough
- 1/4 cup vegan pesto plus more for topping
- 1/4 cup sun-dried tomatoes packed in oil drained
- 1/3 cup chickpeas skins removed
- 8-12 stalks asparagus*
- 1/4 cup peas
- 1/2 cup arugula
- 1 lemon zested
Instructions
- Place dough on a cornmeal dusted cutting board. Allow to come to room temperature (approx. 60 minutes).
- Preheat oven to 450 degrees.
- 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.
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for full instruction please see : https://www.thissavoryvegan.com/spring-greens-pesto-pizza/
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