Potato Pesto Pizza – Vegan Pesto Pizza Recipe
This vibrant and flavorful Potato Pesto Pizza features a homemade vegan pesto sauce spread over a thin, crisp pizza crust topped with thinly sliced potatoes, red onions, and garlic. Combining the earthiness of potatoes with fresh basil pesto and a hint of lemon, this easy-to-make pizza is perfect for a wholesome, plant-based meal and bakes quickly in the oven, delivering a deliciously crispy and savory delight.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Style Vegan
- Diet: Vegan
Ingredients
For the Vegan Pesto
- 1 cup well packed fresh basil
- 1 cup loosely packed fresh spinach
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 3 tbsp cashews or other nuts such as walnuts or pine nuts
- Water as needed (1-2 tbsp)
- 1/4 tsp salt
For the Pizza
- 1 recipe 20 Minute Pizza Crust (made with half spelt flour and half unbleached white/all-purpose flour)
- 1 large or 2 medium Yukon or other potatoes, thinly sliced
- 1/2 red onion, thinly sliced (or substitute with leeks)
- 2 cloves garlic, thinly sliced
- 1 tbsp extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: vegan coconut bacon, veggie crumbles, or other crisp vegan toppings
Instructions
- Make the Pesto: In a blender or food processor, combine the basil, spinach, garlic, olive oil, lemon juice, cashews (or chosen nuts), salt, and 1 to 2 tablespoons of water. Blend until the nuts are coarsely chopped and the basil is thoroughly combined into a smooth yet textured pesto. Alternatively, pulse the nuts separately first until coarse, then add the other ingredients and blend.
- Preheat Oven and Prepare Dough: Preheat your oven to 425°F (220°C). Let the pizza dough rest near the warm oven for 10 minutes to relax. Divide the dough into two balls and roll each into a medium-sized thin crust pizza or roll into one large thin crust, depending on preference.
- Assemble the Pizza: Evenly spread the prepared pesto over the rolled-out pizza crust(s).
- Add Potatoes: Using a mandolin or sharp knife, thinly slice the potatoes. Layer the slices evenly over the pesto-topped crust.
- Add Onions and Garlic: Layer the thinly sliced red onion and garlic over the potatoes. Lightly brush or spray the top with extra virgin olive oil. Season with salt and generous freshly ground black pepper. Optionally add vegan coconut bacon, veggie crumbles, or other crisp plant-based toppings for extra texture and flavor.
- Bake the Pizza: Place the assembled pizza in the preheated oven and bake at 425°F (220°C) for 17 to 18 minutes, or until the crust is golden and the potatoes are tender. Remove from oven, optionally add fresh crisp greens on top for garnish, cool for a minute, then slice and serve warm.
Notes
- Use a mandolin slicer for uniform thin potato and onion slices to ensure even cooking.
- The pesto can be made ahead and stored in the fridge for up to 3 days or frozen for longer storage.
- Adding vegan bacon or crumbles is optional but adds a nice crispy texture contrast.
- Letting the dough rest helps achieve a tender, more workable crust.
- Adjust seasoning after baking if needed, especially salt and pepper, to taste.
- Thin slicing the potatoes is key to ensuring they cook through without making the pizza soggy.
