This vegan pesto pizza is the best of all worlds, with a homemade stuffed crust, tangy marinara, thinly sliced potato, and fresh basil pesto! Inspired by our Vegan Stuffed Crust Pizza, today's recipe is a fun spin you'll definitely want to try on your next pizza night.
Just like our other stuffed crust pizza recipe, this one features a homemade herb crust, quick and easy vegan mozzarella, and tangy marinara.
But instead of typical pizza toppings like onion, peppers, and olives, we're going with fresh basil pesto and thinly sliced, creamy, Yukon gold potato.
If you've never had potato on pizza, trust me, you're in for a treat!
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As we head into summer I love looking for new ways to enjoy fresh herbs, and pesto is always a slam dunk.
Because pesto is at its best when raw, we're going to add most of the pesto to our pizza after it comes out of the oven, though a small amount does go into the stuffed crust along with the vegan cheese. Speaking of cheese....
Easy Homemade Vegan Mozzarella
If you haven't made your own melty cashew mozzarella yet, get ready for your life to change! You won't believe how easy it is to make cheese that melts beautifully and tastes irresistible.
In my mind, this cheese borders on magical. I mean, it's essentially instant gratification! In less time than it would take to drive to the store and buy shredded vegan cheese, you can have this prepped and ready for your pizza.
So if you're new to making vegan cheese at home, you may want to head over to that post and read up on a few more details about it, including the ingredients that make it so awesome
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Pesto Pizza Toppings
Have you ever had potato on pizza? I realize that might be a new idea for some people, while others have been eating potato pizza their whole lives.
Potato pizza is a classic Italian dish, though we're not exactly trying to replicate that version here. Mainly I used the idea as inspiration and justification to use up two Yukon Gold potatoes I had lying around.
Potatoes and pesto are a delicious combination. Truthfully, there's something so very satisfying about biting into a warm and creamy slice of potato and the way it contrasts with the chewy crust.
Any veggies that pair well with pesto will be right at home on this pizza. Feel free to add your favorites like onion, mushrooms, peppers, broccoli, and spinach or arugula.
Instructions and Tips
There are a few steps involved in making vegan pizza dreams come true, especially if you choose to make each element from scratch. So let's walk through the basic order of things so that your next pizza night will go as smoothly as possible!
- First, make the mozzarella - the cheese needs time to chill in the fridge so it sets and is cool enough to handle.
- Next, make the dough - for the best tasting pizza crust, the dough should rise for at least an hour. But you'll make use of this time by prepping the potatoes and pesto, so it all works out!
- Place a pizza stone in the oven and preheat to 500 degrees F. If you don't have a pizza stone, I highly recommend getting one. They're pretty easy to find at stores like Target, Walmart, TJMaxx, etc. Or you can follow my affiliate link and purchase one on Amazon. The difference it makes in the crust is incredible. You'll never go back to a regular pizza pan after getting used to stone-baked crust.
Tip: A pizza stone can also be used for other recipes like calzones, scones, and pretzels. - Next, boil the potatoes - cook the potatoes until barely fork tender. Set aside to cool.
- Make the pesto - if you have access to vegan pesto at the grocery store, you can certainly go that route. However, the fresh pesto dolloped onto the pizza when it comes out of the oven is one of the main flavor components of this pie. So I think it's totally worth it to spend about 10 minutes making your own. After all, making pesto is a very simple process. Here's a recipe to get you started ---> Easy Vegan Pesto
- Shape the pizza dough and build your pizza - stuff the crust with a small amount of cheese and pesto (refer to photo above). Transfer the dough to the hot stone. Top with marinara, potatoes, and the remainder of the cheese. Now bake your glorious pizza for about 20 minutes.
- Remove the pizza from the oven, dollop on the rest of the fresh pesto, and dig in!
I hope you're hungry now and as excited about this Vegan Potato and Pesto Pizza as I am! If you give it a try I would love to hear from you.
Your feedback is always helpful. If you try the recipe be sure to leave a star rating and comment below to let us know!
More Vegan Pizza and Pesto:
- Korean BBQ Pizza with Tofu and Maitake
- Fennel, Sausage & Ricotta Pizza
- Creamed Corn Pizza
- Spicy Parsley Pesto
- Oil-Free Zhoug Sauce
- Pasta Salad with Parsley-Dill Pesto
Recipe
Vegan Pesto Pizza With Stuffed Crust
Ingredients
- 1 batch Vegan Mozzarella (tap for the recipe) - takes about 15 minutes
- 1 batch Seasoned Vegan Pizza Dough (tap for the recipe)
Pizza toppings:
- 1 batch Easy Vegan Pesto (tap for the recipe)
- 1 cup marinara sauce
- 2 medium Yukon gold potatoes
- pinch of red pepper flakes, optional
Instructions
- First, make the vegan mozzarella. Though it isn't required, the optional agar does make it easier to handle for stuffing the crust.
- While the cheese is chilling, make the pizza dough. Set aside in a warm, draft-free spot until doubled in size (about 1 hour).
- Place pizza stone in oven and preheat to 500 degrees F.
Prep the toppings:
- Wash the potatoes and place them in a pot. Add enough water to cover the potatoes. Bring to a boil, cover, reduce heat, and simmer the potatoes until just fork tender, about 15 minutes. Transfer potatoes to a plate to cool. Cut into thin slices.
- If you haven't already, prepare the pesto.
Assemble and bake the pizza:
- After the dough has risen, move it to a lightly floured surface. Using the pads of your fingers, gently move around the perimeter of the dough, pressing out to increase the dough in size. For a 13-inch pizza, stretch the dough to 16 inches in diameter, allowing for folding the edges over the cheese.
- Reserve about a third of the cheese for the top of the pizza. Cut the rest into ½-inch-thick strips or pieces. Distribute the cheese around the perimeter of the dough, about one inch from the edge.
- Reserve about ⅔ of the pesto to add after baking. Spoon a small amount of pesto onto the cheese (see photo in post). Fold dough over the cheese and pesto, lightly pinching/pressing down to seal the inner edge. It's important that the cheese is sealed in on all sides, or it will leak out.
- Remove the hot stone from oven. If using a pizza peel, transfer the dough as you normally would. If you don't have a peel, gently fold the prepared dough in half (like a taco shell laying on its side) to make it easier to transfer to the stone. Carefully place dough on stone and unfold. *Keep in mind, where it lands is where it has to stay! That's why careful placement is important. Top with sauce, sliced potato, and the remainder of the cheese (simply pinch off pieces and dollop it on top).
- Bake until the crust is golden brown, about 18 to 20 minutes. If needed, broil for 1 to 2 minutes to brown the top. Allow the pizza to cool for a few minutes. Top with the remaining pesto, and sprinkle with crushed red pepper.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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