How long does fig and kale pesto pizza [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can fig and kale pesto pizza [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make fig and kale pesto pizza [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is fig and kale pesto pizza [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does fig and kale pesto pizza [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Fig and Kale Pesto Pizza
[Vegan]

KE By: Kimberly Espinel

Author Bio

My name is Kimberly and I live in London, England. I’m a mom, wife, yoga... Read More

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Fig and Kale Pesto Pizza [Vegan]

Dairy Free

This gorgeous rustic pizza is amazing! It is the perfect mixture of sweet and savory that makes for the perfect snack, entrée or really anytime food. Not to mention, making your own pizza is a fun and delicious activity for the whole family.

Ingredients You Need for Fig and Kale Pesto Pizza [Vegan]

For the Pizza Dough

2 cups wholemeal bread flour
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons dried yeast
1 1/4 cup lukewarm water
3 tablespoons olive oil

For the Kale Pesto:

1 cup kale, stems removed
1 1/2 cups fresh parsley
1/4 cup almonds
1 teaspoon salt
3-6 tablespoons olive oil
1 garlic clove
2 tablespoons fresh lemon juice
A handful of fresh figs, washed and thinly sliced
A handful of pine nuts

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How to Prepare Fig and Kale Pesto Pizza [Vegan]

In a large bowl dissolve the yeast in the water together with the sugar. Let the liquid rest in a warm place for about 10 minutes, until it starts to bubble and to smell yeasty.
Add the salt, olive oil and flour, until the dough comes together. It should still be soft and slightly sticky to touch.
Sprinkle some plain flour onto a clean work surface to avoid the dough sticking and knead for 10-20 minutes.
Lightly grease a large bowl with olive oil. Place the dough inside and cover the bowl with a damp tea cloth. Let it rise for 1-2 hours in a warm place, or until the dough has doubled in size. Do not leave it for more than 2 hours, as the dough can collapse.
As the dough is rising, start working on the kale pesto by washing the kale and parsley, and pulsing them together with the almonds, salt, olive oil, garlic, and lemon juice in a food processor until they form a nice paste. Place in the fridge for later use.
Just before working with the dough again, preheat the oven to 430°F and place a pizza stone in the oven. If you don't have one, you can use a baking tray.
When the dough is ready, split it into 2-4 portions, depending on how big you want your pizzas to be and how big your oven is.
Roll out the dough as flatly and thinly as possible and place in the oven for approximately 7 minutes, or until the edges start to turn dark brown.
Remove the finished pizza crust from the oven when done, spread with a thin layer of kale pesto, sprinkle some pine nuts on top, and add the sliced figs.