Pizza Pesto Rosso [Vegan]

What a delightful discovery: a rich and vibrant red pesto that elevates any pizza to new heights! So delicious and unique.

Contents

Pesto Rosso Pizza Crust: 1 1/2 cups all-purpose flour, 1/4 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon active dry yeast?

Roasted Garlic Pesto: 3 cloves garlic, roasted, 1/2 cup cashews, 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 1 tablespoon olive oil

Preparation: In a large bowl, combine the flour and salt. In a separate container, proof the yeast by dissolving it in lukewarm water. Once dissolved, create a well in the center of the flour mixture and pour in the yeast mixture, along with the oil.
Now dust your hands with flour and knead until the dough is smooth and pliable. If it appears too firm, add a small amount of lukewarm water to achieve a workable consistency. Conversely, if the dough feels excessively sticky, incorporate a little more flour to balance its texture. As you continue kneading, the dough should no longer adhere stubbornly to your hands. Once this texture is achieved, shape the dough into a neat ball and place it in a bowl, covering it with a clean cloth before allowing it to rise for approximately Approximately 30 to 60 minutes are required for the dough to rise sufficiently, increasing in volume roughly twofold.

Finely chop the dried tomatoes – whether they’re from a jar or regular dried variety – into small, manageable pieces for effortless mixing. Combine all the ingredients in a large, sturdy container and blend until well combined.
If you still possess a quantity of pesto remaining after it’s been applied to the pizza, consider storing it in a sanitized screw-top container and topping it off with olive oil for preservation. This type of food can be safely stored in the refrigerator for several weeks.

Combine all the ingredients in a large, sturdy container and blend using a high-powered blender until smooth and well combined. This store-bought pasta sauce is ready to use and requires no prior cooking, as its flavor is already excellent.
Preheat your oven to 350°F. Gently coax the dough into a uniform thickness on a parchment-lined baking sheet, ensuring a smooth and even base for your baked creation. When dealing with sticky dough, try dusting the roll with a light layer of flour to prevent sticking. With a light touch, spread the rich, velvety pizza sauce evenly across the dough’s surface, followed by a judicious drizzle of fragrant pesto, allowing their flavors to harmonize in perfect balance. Sprinkle a few olives and thin slices of fresh tomato atop, generously topping with grated vegan cheese before baking in the oven for approximately 15 to 20 minutes.
Here’s an improved version: