Peaches are great for dessert, but on this peach and pesto pizza, they're fantastic. The crust is covered in a delicious, garlicky basil pesto, two kinds of vegan cheese, and then it's baked until the peaches are slightly roasted and topped with a balsamic glaze. You get a crunchy crust, cool basil, cheesiness, sweet slices of peach, and a tart drizzle of balsamic glaze in every bite.

Advertisement

Peach and Pesto Pizza With Balsamic Glaze [Vegan]

Serves

8

Cooking Time

20

Ingredients

For the Pesto:

  • 1 cup cashews
  • 2 cups fresh basil
  • Salt and black pepper, to taste
  • 2-3 garlic cloves
  • 1/2 cup vegan Parmesan cheese or nutritional yeast
  • 3 tablespoon olive oil
  • 2 tablespoon water, or as needed for thinning
  • 2 cup arugula

For the Pizza:

  • 1 pre-made pizza dough
  • Olive oil, for coating
  • 4 fresh peaches, thinly sliced
  • A handful of fresh spinach, chopped
  • 1 cup heirloom tomatoes
  • 10 ounces vegan mozzarella cheese or homemade vegan mozzarella
  • 1/2 cup vegan Parmesan cheese or nutritional yeast

For the Toppings:

  • 1 avocado
  • 1 cup Frisée lettuce
  • 2 cups arugula
  • Black pepper
  • 1 tablespoon red chili flakes
  • 3/4 cup basil, sliced

For the Balsamic Glaze:

  • 1/2 cup balsamic vinaigrette
  • 2 teaspoon sugar
Advertisement

Preparation

To Make the Pesto:

  1. Blend all the ingredients in a food processor until smooth.Taste and adjust and set aside.

To Make the Balsamic Glaze:

  1. In a small pan over medium heat, add the ingredients, stir to dissolve the sugar, and cook for 5-7 minutes until it thickens

To Make the Pizza:

  1. Preheat the oven to 450°F. Roll out the pizza dough to a 12-inch thin circle. Transfer to a pizza pan. Coat the edges with olive oil. Flash bake the dough for 5-7 minutes.
  2. Remove, spread the pesto generously all over the pizza. Add the grated vegan parmesan and mozzarella. Add chopped peaches and tomatoes, then top with additional cheese and bake for 10-12 minutes or until edges are nicely browned. Remove from heat, let cool, top with arugula, Frisée, sliced basil, avocado, and balsamic glaze.


Advertisement