Kale Pesto Pizza
By Megan Sadd from 30-Minute Vegan Dinners Serves 4 | Prep 10 mins | Cook 15 mins
INGREDIENTS
. ½ a bunch of kale (4-5 smallish leaves)
. 2 large handfuls of basil leaves
. 45g (1½oz) pine nuts
. 80ml (2¾floz) olive oil
. juice of ½ a lemon
. 1 tbsp nutritional yeast
. ¾ tsp sea salt
. pinch of red pepper flakes
. 3-4 plum tomatoes
. 140g (5oz) vegan chicken or Quorn pieces (optional)
. 4 pieces of vegan naan or gluten-free flatbreads
. 170g (6oz) shredded vegan mozzarella
METHOD
1 Preheat the oven to 180°C/Gas Mark 4.
2 If using, cook the vegan chicken pieces slightly under package instructions and then dice into bite-sized pieces. Don’t let them get too crispy; they will finish cooking on the pizza.
3 Make the pesto. Add the kale, basil, pine nuts, oil, lemon juice, yeast, salt and pepper flakes to a food processor. Process until you get a paste. Stop to scrape down the sides if needed.
4 Slice the tomatoes.
5 Spread a few tbsp of pesto on each naan. Add a layer of vegan chicken, cheese and a few tomatoes. Don’t overload the pizza or it will be soggy.
6 Bake for 10 minutes or until the cheese is melty and the crust is golden brown. Wait 2 minutes before slicing. Serve with salad.
30-min tip
. SAVE YOUR PESTO Freeze leftover pesto in ice cube trays. Thaw in the fridge before using.
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About Simply Vegan
Say hello to spring with our April issue – it's packed with quick and easy dishes to make in under 30 minutes, as well as delicious dairy-free treats for Mother's Day and Easter. We also bring you the best ethical spring fashion, advice on detoxing your beauty routine and an interview with campaigner and V-Bites founder Heather Mills. Fancy having a go at making your own plant-based cheese? Try out one of our totally doable, 1-hour recipes. Fancy indulging in some vegan junk food? We've rated the best places to grab fried 'chicken' waffles, pizza, burgers and more on a high-street near you. Also this issue: what to do when your loved ones eat meat; why seaweed is our superfood of the moment; PLUS win a two night break with vegan afternoon tea!