Mediterranean Pesto Pizza

• Vegan

• Produce

  • 1 Artichoke hearts
  • 2 cup Basil, fresh
  • 3 Cloves Garlic
  • 1/2 tsp Onion powder
  • 1 Red onion
  • 2 cup Spinach, lightly packed
  • 1 Tomato, Very Thin

• Condiments

  • 1 tsp Agave nectar
  • 1 Kalamata olives
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 1 cup All-purpose flour, unbleached
  • 1 Corn meal
  • 1 tsp Italian seasoning, dried
  • 2 tbsp Nutritional yeast
  • 1 Salt and ground pepper
  • 1/2 cup Whole wheat flour

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Pine nuts

• Liquids

  • 11/16 cup Water

Found on veganyackattack.com

Description

Directions

• Stir the agave nectar and active dry yeast into the warm water until it dissolves. Set aside and let it rise for 12-25 minutes.
• Sift the dry ingredients together in a large bowl. Once the yeast is ready, pour it into the bowl, along with the olive oil. Knead the dough on a surface dusted with flour, for 3 minutes.
• Place the dough ball in an oiled bowl, cover with a damp cloth, for 30 minutes.
• (Start on the pesto)
• Preheat oven for 425ºF, with pizza stone inside (if youre using one).
• Take the raised dough and knead for another 1-2 minutes. Roll out flat, to about 1/2 thick; then carefully stretch the dough out with your hands until it is 14 wide.
• Make sure to leave the dough a little thicker around the edges for a good crust.
• Place the dough onto a pan or pizza stone that has a thin layer of corn meal on it, and bake for 5 minutes.
• Take out of the oven, spread out the pesto, layer the toppings, and brush a little olive oil onto the crust. Bake for an additional 10-12 minutes.
• Once the crust is nice and golden, let the pizza cool for a couple of minutes and serve!
• Place all ingredients into a food processor and puree until smooth, with an even consistency. Season with salt and pepper to your taste preference.