SAVOR & THRIVE

VEGAN MEDITERRANEAN PIZZA

Vegan & GF Mediterranean Pesto Pizza! Artichoke, roma tomato, black olive, red onion, spinach, and herbs piled high on a base of flavorful basil/spinach pesto. Who’s hungry?

CourseMain Dish
CuisineVegan, Vegetarian

Servings	Prep Time
4	30minutes

Cook Time

10-15minutes (depending on your crust instructions)

Servings	Prep Time
4	30minutes

Cook Time

10-15minutes (depending on your crust instructions)

Ingredients

1package Bob’s Red Mill GF Pizza Crust or your favorite pizza dough(don’t forget any additional ingredients your curst requires)
1batch Basil-Spinach Pesto*link to recipe below
114.5 oz can artichoke quarters packed in water
1medium red onionvery thinly sliced
12.25 oz can sliced black or kalamata olives
2medium roma tomatoeschopped
1/2cup fresh spinachcoarsely chopped
sprinkling of fine sea salt
sprinkling of fresh cracked black pepper
sprinkling of dried oregano
sprinkling of dried thyme
light sprinkling paprika

Instructions

Preheat your oven and prepare your pizza crust according to package or recipe instructions, pre-bake if necessary
Prepare pesto (link below), set aside
Slice and chop veggies
Spread a generous amount of pesto on your prepped pizza crust
Follow the pesto with onion slices, then the artichokes, tomatoes, spinach, and finally the olives
Lightly and evenly sprinkle with salt and pepper, then add a sprinkling of the oregano and thyme, followed by a light dusting of paprika
Bake your pizza according to the crust instructions. When I use the Bob’s Red Mill GF crust it takes about 15 mins.

Recipe Notes

*CLICK HERE for VEGAN BASIL SPINACH PESTO recipe

Store leftovers in an airtight container in the fridge for 2-3 days.

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