Basil Pesto and Vegetable Pizza
Ingredients
Dough
- 1 packet of dry active yeast
- 1 tsp of sugar (we used coconut sugar)
- 1/2 cup of warm water
- 1 1/2 cup of all purpose flour
- 1 tbs of olive oil
Toppings
- 1/2 cup of basil pesto
- Sliced vine ripe tomatoes
- Sliced kalamata olives
- Sliced artichoke hearts
- Diced red onion
- Fresh arugula
- Nutritional yeast flakes
- Red pepper flakes
Preparation
Combine dry active yeast with sugar, pour in warm water, stir until yeast is dissolved, let stand for 5 to 10 minutes.
In a separate bowl, combine flour and olive oil, and when yeast is ready, mix into dry ingredients.
Knead dough on a flat surface, coat the bowl with a dash of olive oil, place dough back in bowl, cover with a small towel and set in a warm room for two hours.
Preheat oven to 375°, and grab the dough, which should have expanded to a little less than double the size.
Lay dough on pizza pan, top with pesto and spread evenly, then add the toppings.
Bake for 15 minutes, then allow to cool for 5 minutes, garnish with red pepper flakes and nutritional yeast flakes, and enjoy.