Spicy Pesto Pizza (Vegan)
The commercial pizza industry is huge, and I was never a big fan of the greasy, cheesy pizzas they make, so I decided I would try to make my own. I made my own sourdough pizza dough, but you can go out and purchase your favourite pizza dough from your local market or bakery (try to get thin crust).
Aside from the pesto sauce, the quantities here do not matter. In fact, the toppings don’t matter either; add whatever you fancy to your home made pizza! Make it yours. I love a little heat, so I went with a roasted anaheim chili. It worked really well.
Spicy Pesto Pizza Sauce (makes enough for two 10” pizzas):
- 3/4 cup Basil
- 1/2 cup Parsley
- 1/2 Jalapeño
- 1/2 cup Pine nuts
- 1 clove Garlic, minced
- 1 tsp Red pepper flakes
- 1 tbsp EVOO (Extra virgin olive oil)
- 1 tbsp Lemon Juice
- 2 tbsp Water
- Salt and Pepper to taste
- Puree all these ingredients together and BAM, you have your own spicy pesto. Seriously this sauce is great. Add more oil or water if it is too thick. Add more pine nuts or basil if it’s too thin. Play around with it, there are no rules here and the quantities are just a guideline. If you have sauce leftover, it makes a great chip dip.
- Roasted garlic
- Roasted anaheim chili
- Portabella mushroom cap
- Sun-dried tomato
- Preheat your oven to 480F.
Put your pizza dough onto parchment paper and onto a flat baking sheet. Spread your pesto sauce onto your pizza, getting as close as you can to the rim. Use your finger and rub the rim of the pizza with olive oil. This gives it a nice texture and keeps the crust from burning to a crisp. Add your toppings to your pizza in the quantities you like, and place the whole thing in the oven. Depending on how crispy you like your pizza, this can take anywhere from 15 to 25 minutes. Keep an eye on it, and check the bottom of the pizza with a spatula.
Divide into slices and enjoy with a cold beer.
Hope you like it! More recipes to come.
Yours in food,