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Indulge in this flavorful Vegan Pesto Pizza, an Italian-inspired dish with a crispy crust topped with vibrant basil pesto, roasted aubergine slices, and juicy cherry tomatoes. Finished with a fresh arugula garnish, this pizza is the perfect combination of rich flavors and textures. Ideal for a delicious and satisfying vegan meal that’s sure to impress.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Pizza
Cuisine Italian
Servings 14
Calories 350 kcal

Ingredients
  

For the Pizza Crust:

  • 1 pre-made pizza dough store-bought or homemade

For the Vegan Basil Pesto:

  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts or walnuts
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/2 cup olive oil
  • Salt and black pepper to taste
  • 1-2 tbsp lemon juice

For the Toppings:

  • 1 large aubergine sliced into thin rounds
  • 1 cup cherry tomatoes halved
  • 2 cups fresh arugula
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Instructions
 

  • Prepare the Aubergine: Preheat the oven to 425°F (220°C).
  • Arrange the aubergine slices on a baking sheet lined with parchment paper.
  • Brush both sides with olive oil and season with salt and black pepper.
  • Roast for 15-20 minutes, flipping halfway through, until the aubergine is tender and lightly browned.
  • Make the Vegan Basil Pesto: In a food processor, combine the fresh basil leaves, pine nuts, garlic, and nutritional yeast.
  • Pulse until the ingredients are finely chopped.
  • With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well blended.
  • Season with salt, black pepper, and lemon juice to taste.
  • Prepare the Pizza Crust: Preheat your oven according to the pizza dough package instructions (usually around 475°F/245°C).
  • Roll out the pizza dough on a lightly floured surface to your desired thickness.
  • Transfer the dough to a pizza stone or a baking sheet lined with parchment paper.
  • Assemble the Pizza: Spread a generous layer of the vegan basil pesto over the pizza dough.
  • Arrange the roasted aubergine slices and cherry tomato halves evenly over the pesto.
  • Bake the Pizza: Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden and crispy.
  • Finish with Arugula: Once the pizza is out of the oven, top it with fresh arugula.
  • Serve: Slice and serve the pizza hot, drizzled with a bit of extra olive oil if desired.

Notes

Enjoy your Aubergine Pesto Pizza, a vibrant and flavorful vegan delight perfect for any meal!
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