Mediterranean Pesto Pizza

Vegan Yack Attack gives us a reason to like Mediterranean and Italian in one dish. With only 30 minutes to spare, you can make this Mediterranean Pesto Pizza that is good for 3-4 people that will certainly be pleased. 

Ingredients:
Pizza Crust
½ C. Warm Water
1 tsp. Agave Nectar
1 T. Active Dry Yeast
1 C. Unbleached All-Purpose Flour (You may need to add more in while kneading)
½ C. Whole Wheat Flour
1 tsp. Dried Italian Seasoning
½ tsp. Onion Powder
Corn Meal for Dusting
2 T. Olive Oil + Extra for Brushing
Pesto
2 C. Fresh Basil, Chopped & Lightly Packed
2 C. Spinach, Lightly Packed
? C. Pine Nuts
3 T. Water
2 T. Fresh Lemon Juice
2 T. Nutritional Yeast
3 Cloves Garlic, Peeled
1 T. Olive Oil
Salt and Ground Pepper to Taste
Toppings
Artichoke Hearts, Chopped
Kalamata Olives
Red Onion, Half Moons
Tomato, Sliced Very Thin
Optional: Vegan Parmesan

Directions:
Pizza Crust
  1. Stir the agave nectar and active dry yeast into the warm water until it dissolves. Set aside and let it rise for 12-25 minutes.
  2. Sift the dry ingredients together in a large bowl. Once the yeast is ready, pour it into the bowl, along with the olive oil. Knead the dough on a surface dusted with flour, for 3 minutes.
  3. Place the dough ball in an oiled bowl, cover with a damp cloth, for 30 minutes.
  4. (Start on the pesto)
  5. Preheat oven for 425ºF, with pizza stone inside (if you’re using one).
  6. Take the raised dough and knead for another 1-2 minutes. Roll out flat, to about ½” thick; then carefully stretch the dough out with your hands until it is 14? wide.
  7. Make sure to leave the dough a little thicker around the edges for a good crust.
  8. Place the dough onto a pan or pizza stone that has a thin layer of corn meal on it, and bake for 5 minutes.
  9. Take out of the oven, spread out the pesto, layer the toppings, and brush a little olive oil onto the crust. Bake for an additional 10-12 minutes.
  10. Once the crust is nice and golden, let the pizza cool for a couple of minutes and serve!
  11. Pesto
  12. Place all ingredients into a food processor and puree until smooth, with an even consistency. Season with salt and pepper to your taste preference.

Posted by Diane Araga, on July 1, 2013 at 9:00 AM