Who doesn’t love pizza? I love pizza, it’s a fun satisfying comfort food. But, since going vegan, I find it hard to find a good plant-based pizza to satisfy my cravings. This leaves me no choice but to constantly experiment with delicious ingredients to try and come up with new pizza creations.
This green goddess pizza is my new favourite creation. It starts off with a simple pizza dough base – which you can make yourself, however, I prefer to pick one up from the market. Shop around and try different pizza doughs, they’re not created equally. I’ve finally found one that is a dream to work with – it stretches so easily.
Once the dough is stretched out it’s topped with a basil pesto sauce (again, store bought) – it’s a nice change from a traditional tomato sauce and adds so much flavour to the pizza. To keep with the green goddess theme, the pizza is topped with a layer of baby spinach and sauteed zucchini.
Because cheese adds a salty dimension, I needed something to fill the gap – black moroccan olives. They’re small black olives, cured in salt and then preserved in oil. They have a wrinkled appearance with a big salty complex flavour. The perfect way to season this pizza.
Green Goddess Pizza
- 1 lb store bought pizza dough at room temperature
- 1 tablespoon olive oil
- 1 zucchini cut into long strips with a vegetable peeler
- 5 tablespoons basil pesto dairy-free
- 1/2 cup packed baby spinach
- 10 black Moroccan olives pitted
- 1 T sunflower or pumpkin seeds
- Preheat oven to 500°Line a baking sheet with parchment paper.
- Heat a large frying pan over medium high heat. Add olive oil, zucchini strips and a pinch of salt and pepper. Cook and stir until the edges of the zucchini turn bright green and they begin to soften - about 2 minutes. Remove from heat and set aside.
- On a lightly floured surface, press and stretch pizza dough into a rough 12- x 17-inch rectangle; transfer to prepared pan.
- Evenly spread with basil pesto; top with baby spinach, sauteed zucchini, black olives, and sunflower seeds. Bake until crust is golden, about 15 minutes.
- Slicing the zucchini using a vegetable peeler makes the zucchini into very thin strips. This will help them cook quickly and stick to the pizza as you eat it.
- If your having a hard time stretching out the pizza dough, keep flipping it over - you must stretch both sides. If you only stretch one side of the dough it will keep shrinking back.
- Grilled asparagus is a great substitute for the zucchini.
- Sunflower seeds may sound like a strange pizza topping, but it adds a nice tasty texture - trust me!