Ingredients Serving: 8 slices
Pizza Dough
-2 cups all purpose flour
-1 cup warm water
-2 teaspoons active yeast
-½ teaspoon sugar
-1 teaspoon salt
-1 tablespoon olive oil
Pesto
-3 cups packed fresh basil (stems removed)
-5 tablespoons pine nuts
-6 garlic cloves (or to personal taste)
-2 tablespoon lemon juice
-5 tablespoons nutritional yeast
-1/4teaspoon salt
-pinch of pepper
-3 tablespoons olive oil
-6 tablespoons water (more if needed)
Pizza Toppings
- 1 package of zucchini flowers
-vegan mozzarella (homemade or your favorite mozzarella brand)
- 1 zucchini, thinly sliced rounds
- yellow or orange cherry tomatoes, halved
- 1green jalapeño, sliced
-1 yellow jalapeño (or another kind of yellow pepper), sliced
-dried Italian herbs (i used oregano and basil)
Instructions
Make the pizza dough! (if you bought premade pizza dough skip this part). In a medium bowl add olive oil and set aside
In a separate small bowl add active yeast and water and mix and set aside for a couple minutes
In another medium bow add the flour, salt and sugar
Pour wet ingredients with the dry ingredients and start mixing together, once the dough if forming into a ball place it into the bowl with the olive oil and kneed a little bit more, then cover and let rise for at least an hour. While you are waiting for the dough to rise, lets make the pesto.
Mix all the ingredients for the pesto in a high speed blender or food processor.
Next pre-heat the oven to 425f
Toss the zucchini rounds in a bowl with some olive oil, salt & ground black pepper
Next drizzle some oil onto the pizza pan and roll out your pizza dough
Now spread the pesto onto the pizza and spread it all around leaving some room around the edges, depending on how much crust you want.
Next add the toppings, mozzarella cheese, zucchini, tomatoes, jalapenos and lastly top with the zucchini flowers.
Place in the oven and cook for about 20-25 minutes, until a nice golden.
Take out of the oven, sprinkle with dried herbs, slice and serve warm! Enjoy!
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