Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 1 cup warm water
- 2 tsp active yeast
- ½ tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
Pesto
- 3 cups packed fresh basil leaves, stems removed
- 5 tbsp pine nuts
- 6 garlic cloves, or to taste
- 2 tbsp lemon juice
- 5 tbsp nutritional yeast
- ¼ tsp salt
- Pinch freshly ground black pepper
- 3 tbsp olive oil
- 6 tbsp water, plus more if needed
Toppings
- 1 package zucchini blossoms
- Vegan mozzarella
- 1 zucchini, thinly sliced into rounds
- Yellow or orange cherry tomatoes, halved
- 1 green jalapeño, sliced
- 1 yellow jalapeño or other yellow pepper, sliced
- Dried Italian herbs, such as oregano and basil
Servings
Yields
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Linked Recipes
Preparation
Step 1
Add the olive oil to a medium bowl and set aside. In a separate bowl, mix the yeast and warm water and let stand for a couple of minutes.
Step 2
Mix the flour, salt, and sugar. Add the yeast mixture and combine until a dough forms. Place in the oiled bowl, knead briefly, cover, and let rise for at least 1 hour.
Step 3
Blend all pesto ingredients in a high-speed blender or food processor until smooth.
Step 4
Preheat the oven to 425°F (220°C). Toss the zucchini rounds with olive oil, salt, and pepper.
Step 5
Lightly oil a pizza pan and roll out the dough. Spread with pesto, leaving a border.
Step 6
Add the vegan mozzarella, zucchini, tomatoes, jalapeños, and zucchini blossoms.
Step 7
Bake for 20–25 minutes until golden. Finish with dried herbs, slice, and serve warm.
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