Vegan Blackberry Pesto Pizza
Ingredients
Creamy Pesto Sauce:
- 2 cups fresh basil 2 ounces
- 1 (5.3-ounce) container plain So Delicious Coconutmilk Yogurt Alternative
- ⅓ cup pine nuts toasted if desired (see note)
- 3 cloves garlic chopped
- Salt and pepper
- 4 tablespoons olive oil
Pizza:
- 1 pizza crust at room temperature
- 1 cup fresh blackberries
- ½ teaspoon black pepper
- 1 teaspoon olive oil (optional)
- ½ teaspoon salt (optional)
- ½ cup torn fresh basil leaves
- 1 5.3-ounce container plain So Delicious Coconutmilk Yogurt Alternative (or to taste)
- 2 tablespoons pine nuts, toasted if desired
Instructions
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Preheat oven to 450 degrees Fahrenheit with pizza stone inside if using.
Prepare the pesto:
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Add basil, coconutmilk yogurt alternative, pine nuts, garlic, salt, and pepper to a blender or food processor container. Pour in olive oil and blend or process on high 30 seconds, or until creamy sauce forms. If the sauce is too thick or not mixing together, add another tablespoon of olive oil and blend or process again.
Prepare the pizza:
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Roll out the pizza dough on a floured surface, remove the pizza stone from the oven, and transfer the dough to the stone (use a greased baking sheet if you don’t have a pizza stone). Spread pesto sauce on the dough, leaving about a half-inch of crust uncovered around the edges. Sprinkle blackberries and black pepper on top. Brush the edges of the crust with olive oil and sprinkle with salt if desired. Bake 20 minutes, or until the crust is golden and crispy. Remove from the oven and top with fresh basil leaves, Coconutmilk yogurt, and pine nuts. Slice into pieces and serve immediately.
Recipe Notes
To toast pine nuts: Preheat oven to 350 degrees Fahrenheit and spread the pine nuts on a baking sheet. Bake 7 minutes, or until golden and aromatic.
Nut-free variation: Substitute sunflower seeds for the pine nuts.