Vegan Pesto Basil Flatbread

In the midst of catering my brother’s non-vegan Italian-themed graduation party I realized that I had nothing to eat for myself so I decided to put a vegan twist on fresh pesto basil flatbread. 

Ingredients

  • 1 tsp. of minced garlic
  • 1/2 cup of pine nuts
  • 1 cup of olive oil
  • 3 containers of fresh basil leaves
  • 1 bag of vegan Follow Your Heart mozzarella  cheese (HEB, Whole Foods, Trader Joes) 
  • 1 Thin Crust Pizza dough (Kroger, Walmart, HEB, Whole Foods)
  • 1/4 tsp of salt
  • 1/4 tsp. of pepper

Step 1: Remove the stem from the basil leaves and add them along with 1/4 cup of the olive oil, 1/2 cup of pine nuts, 1 tsp. of garlic, 1/4 tsp. of salt, 1/4 tsp. of pepper into a blender. 

Step 2: Blend it together until it forms a paste. 

Step 3: Add the remaining 3/4 cup of olive oil and blend it until the mixture is a smooth consistency. 

Step 4: Roll the pizza dough on parchment paper and brush the pesto basil sauce onto the dough until it is evenly distributed. 


Step 5: Sprinkle the bag of mozzarella cheese onto the flatbread in your desired amount. (Optional: Slice tomatoes and place them on top of the cheese). 


Step 6: Place the flatbread in the oven at 425 degrees for 10-12 minutes or until cooked thoroughly. 

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