Pizza mmmm I so love pizza and it doesn't matter what's on it. I topped this pie with kale pesto, vegan feta cheese, artichoke hearts, sundried tomatoes and kalamata olives because yum. I've included the link to my pizza dough recipe. The kale pesto is easy to make in a food processor but store bought vegan pesto is equally delish. Enjoy.
INGREDIENTS
Pizza dough for 1 crust
1 small bunch curly kale, destemmed
1 green onion
1 clove garlic
3 Tbsp olive oil (divided)
1/4 cup vegan cream cheese
1/4 cup pine nuts
1/2 tsp salt
1/4 tsp pepper
1/8 tsp red chile flakes
4 oz vegan feta cheese, shredded
15 oz can artichokes hearts, drained & chopped
1/3 cup sun-dried tomatoes in oil sliced
1/2 cup Kalamata olives, chopped
DIRECTIONS
1. Preheat oven 475°F with pizza stone for 30 minutes. ** if not using pizza stone preheat to 425°F ** Roll out prepared pizza crust onto pizza slip and brush with 1 Tbsp olive oil.
2. In a food processor pulse garlic, kale leaves, green onion, vegan cream cheese, pine nuts, red chile flakes, salt, pepper and remaining 2 Tbsp olive oil until smooth.
3. Spread as much, or as little, of the pesto sauce you prefer over crust. Sprinkle on the feta cheese. Top with as many artichokes, sun-dried tomatoes, and olives as you like.
4. Bake for 11-13 minutes or until heated through, and crust browned. **If not using pizza stone, cooking time will be longer.
5. Slice and enjoy.
