Spring Greens & Pesto Vegan Pizza

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Spring Greens Pesto Vegan Pizza

We offer many vegan foods here at Market of Choice, and we love making delicious recipes with them. This pizza is made on our house MoC pizza dough and topped with a tasty vegan pesto, vegan ricotta and parmesan cheese, and lots of bright spring greens. A tip for making delicious vegetable pizzas is to cook most vegetables beforehand. We roasted all our vegetables before assembling them on the pizza, then added pickled onions and Flavor Society chili crunch flavor bombs for the finish.

Serves: 4
Difficulty: easy
Prep time: 15 minutes
Cook time: 15-20 minutes
Diet: vegan


16 oz MoC pizza dough
4 oz vegan Freak Flag kale pesto (or other vegan pizza sauce)
3 T Sebastiano’s extra virgin olive oil
1 sm Yukon gold potato, cleaned and sliced thinly
1 leek, sliced thinly, white part only
4 oz shiitakes or other mushroom, end of woody stem removed, halved
4 oz asparagus, woody ends trimmed, cut into 1” lengths
2 T roasted garlic
¼ c vegan parmesan, as desired (Forager Project or other)
¼ c Kite Hill Vegan Ricotta
2 oz arugula or baby spinach
1 T mix of chopped fresh herbs, such as chives, parsley, and basil
2 T Flavor Society Crunchy Sauce (optional)
¼ c Pink Wagon Foods Pickled Onions (Garden Herb or other)


Preheat oven to 425F. On parchment lined sheet pan, toss potato slices with a little oil, salt and pepper and bake 6 min. Add leeks, shiitakes, and asparagus to pan with a drizzle more of oil and seasoning, cooking until lightly browned, 4 min. more. Set aside and cool to handle. Stretch dough gently with a bit of flour, tossing and pulling edges until dough warms to the touch and becomes elastic. Shape into a thin round, about 14” in diameter. Place a sheet of parchment paper over a flat board or pan (the pizza will slide into the oven directly on the parchment paper so any flat moveable cutting board will work for the transfer). Place shaped pizza dough on top of parchment. Add pesto to pizza dough, spreading gently to edges. Top with potato slices first followed by vegetables, spreading evenly. Sprinkle with vegan cheeses. Slide paper with pizza directly onto hot middle oven rack (dough will release from paper once fully cooked). Bake 18-20 min. until dough is golden and puffed at edges. Remove to cutting board. Brush crust with olive oil. Top with herbs, greens, pickled onions and crunchy sauce as desired. Cut into 8 pieces and serve immediately.