Vegan Pesto Pizza with Roasted Potatoes
Ingredients
Prepared pizza dough
- Prepared pizza dough
Roasted potatoes
- 2 to 2 1/2 pounds red-skinned potatoes (peeled, rinsed)
- 2 teaspoons Hungarian paprika
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon onion powder
- 1/2 teaspoon dried leaf thyme (crumbled)
- 2 tablespoons olive oil
Vegan pesto
- 1 bunch fresh basil (1 cup)
- 3/4 cup cashews raw or roasted
- 1/4 cup olive oil
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Preparation
Roasted potatoes
Gather the ingredients.
Preheat oven to 375 F.
Cut potatoes into 1 to 2-inch pieces.
Toss the potatoes with paprika, salt, pepper, onion powder, thyme, and oil. Let stand for 5 to 10 minutes.
Put the potatoes in a lightly oiled open shallow baking pan and bake for 45 minutes, or until potatoes are tender.
Vegan pesto
Add the basil, cashews, olive oil, garlic, nutritional yeast, lemon juice, salt and pepper into a food processor.
Pulse until everything is ground into a paste, but it still has a bit of texture, stopping to scrape the sides as needed.
Assembly
Roll out the prepared pizza dough to desired thickness
Spread the vegan cashew pesto evenly over the dough
Top with the smoked paprika roasted potatoes
Bake in a preheated oven at 425°F until the crust is golden and crispy, about 15-20 minutes