Description
Vegan pizza with vibrant green toppings. Hummus, pesto, avocado, and more!
Ingredients
Scale
- 3 tbsp basil pesto
- 4-5 tbsp hummus
- 0.5 cups (118 ml) zucchini
- 4 dried tomatoes in oil
- a handfull of fresh baby spinach leaves
- 1 - 2 avocados
- 1 tbsp roasted sesame seeds
Instructions
- Dough
- Assembly
- Heat the oven to 230°C (446°F) and line two baking sheets with parchment paper.
- Divide the dough into 4 smaller balls and form a heart-shaped pizza crust from each, placing them on the baking sheets—two on each.
- Assemble the pizzas: Spread basil pesto over each pizza, add a few teaspoons of hummus to each, and sprinkle with chopped dried tomatoes.
- Shave the zucchini with a peeler and place a few pieces on each pizza.
- Bake one sheet at a time for about 10 minutes, or until golden brown on the edges.
- Leave to cool for a few minutes, then garnish with spinach leaves, sliced avocado, and sesame seeds.
- Serve immediately. The pizza is also very tasty when cold, but reheating is not recommended.
Notes
- For a creamier pizza, use full-fat hummus and ripe avocados.
- To prevent soggy crusts, pre-bake the crusts for 5 minutes before adding toppings.
- Leftovers can be stored in the refrigerator for up to 2 days; reheating is not recommended, enjoy cold!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 10