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.

Peach and Pesto Pizza With Balsamic Glaze [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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 FrisĂ©e 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

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.


About The Author

Gabrielle St. Claire

See My Recipes

My name is Gabrielle, and I’m the founder & creator of Eat Drink Shrink, where I share cutting-edge plant-based recipes, product reviews, current nutrition information, and wellness. I am a Clinical Nutritionist in New York City, have completed countless culinary courses and workshops, and have a 200-hour yoga certification from YogaWorks.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...