4.7 from 9 votes
Potato Pesto Pizza - Vegan Pesto Pizza
Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
Calories:
266 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
Ingredients
Pesto:
- 1 cup basil well packed
- 1 cup spinach loosely packed
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 3 tbsp cashew pine nuts, or other nuts such as walnuts
- water as needed
- 1/4 tsp salt
Pizza:
- 1 recipe 20 Minute Pizza Crust with half Spelt flour and half unbleached white/all purpose
- 1 potato yukon or other thinly Sliced, large or 2 medium
- 1/2 red onion or use leeks, thinly sliced
- 2 cloves garlic thinly sliced
- 1 tbsp extra virgin olive oil
- black pepper freshly ground
- salt freshly ground
Instructions
- Make the pesto. Blend everything with 1-2 tbsp of water until the nuts are coarsely blended and the basil is well blended. Alternatively, pulse the nuts in a small blender or processor until a coarse meal, then add the rest of the ingredients and blend or process until well combined.
- Preheat the oven to 425 deg F / 220ºc. Prep your pizza dough. I use half Whole grain Spelt and half unbleached white flour for the pizza dough. Let the dough rest near the warming oven for 10 mins. Divide into 2 balls and roll them out into 2 medium size thin crust pizzas or 1 large thin crust.
- Spread the prepared pesto over the crust.
- Slice the potatoes using a mandolin or a sharp knife. Layer over the pesto.
- Layer sliced onion and garlic, Spray or brush extra virgin olive oil. Sprinkle salt and generous freshly ground pepper. Add some veggie crumbles, vegan coconut bacon or other crisp toppings (optional)
- Bake at 425 degrees F / 220ºc for 17 to 18 mins. Add some crisp greens on top (optional). Cool for a minute. Slice and serve.
Cup of Yum
Notes
- To make this nut-free: Use pepitas instead of cashews.
- To make this Gluten-free: Use my Gluten-free Yeast Free Crust.
- To make it on a Grill: Shape the pizza and place on a hot grill. Close the lid, and cook for 2 mins. Flip, then spread the pesto and sliced steamed/lightly cooked potato, onion and garlic and the rest of the toppings. Close and cook for 3 to 4 mins. Cooking time depends on the grill and crust thickness.
- Nutritional values based on one serving
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
258mg
(11%)
Potassium
374mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1020IU
(20%)
Vitamin C
12.9mg
(14%)
Calcium
50mg
(5%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 258mg | 11% |
| Potassium | 374mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 50mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.