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Vegan Pesto Pizza with Stuffed Crust and Yukon Gold Potatoes Recipe

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  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 18-22 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Description

Enjoy a delightful vegan pesto pizza with a unique stuffed crust filled with vibrant pesto and melted vegan mozzarella. This recipe features a seasoned vegan dough, tender Yukon gold potato slices, and a rich marinara base, all baked to golden perfection on a hot pizza stone. Perfect for a satisfying plant-based meal that combines fresh flavors and comforting textures.

Ingredients

Scale

Cheese and Sauce

  • 2 cups Vegan Mozzarella (Use homemade or store-bought)
  • 1 cup Easy Vegan Pesto (Vibrant sauce adds depth)
  • 1 cup Marinara Sauce (Rich tomato layer)

Dough

  • 3 cups Seasoned Vegan Pizza Dough (A flavorful base)

Vegetables and Seasoning

  • 2 medium Yukon Gold Potatoes (Thinly sliced)
  • 1 teaspoon Red Pepper Flakes (Optional for heat)

Instructions

  1. Prepare the Mozzarella: Start by making the vegan mozzarella and place it in the fridge to chill, ensuring it firms up for handling during assembly.
  2. Make the Dough: Whip up the seasoned vegan pizza dough and let it rise in a warm spot until it has doubled in size, developing flavor and elasticity.
  3. Preheat the Oven: Place your pizza stone in the oven and preheat to 500°F (260°C) to ensure a crisp crust when baking.
  4. Cook the Potatoes: Boil Yukon gold potatoes in water until fork-tender, then drain and slice them thinly for even pizza topping.
  5. Prepare the Pesto: If not already made, prepare the easy vegan pesto to add fresh herbal notes and richness.
  6. Shape the Dough: Transfer the risen dough to a floured surface and gently stretch it into a 16-inch diameter circle, being careful not to tear the dough.
  7. Add the Cheese to the Crust: Distribute two-thirds of the chilled vegan mozzarella around the perimeter of the dough, forming the base of the stuffed crust.
  8. Stuff the Crust: Spoon a generous amount of pesto over the cheese on the edge and carefully fold the dough over this filling, sealing it firmly to trap the cheese and pesto inside the crust.
  9. Assemble the Pizza: Transfer the prepared dough onto the hot pizza stone. Spread a layer of marinara sauce evenly over the center, arrange the thin potato slices on top, and sprinkle with the remaining mozzarella cheese.
  10. Bake to Perfection: Bake the pizza in the preheated oven until the crust turns golden and the cheese is melted, about 18-20 minutes. Optionally, broil for 1-2 minutes to achieve a nicely browned top.
  11. Finishing Touches: Remove the pizza from the oven and allow it to cool for a few minutes. Top with the remaining pesto and a sprinkle of crushed red pepper flakes for a touch of heat and additional flavor.

Notes

  • Use a pizza stone for a crispier crust and even baking.
  • Thinly slice the potatoes for consistent cooking and texture.
  • Chilling the vegan mozzarella helps in managing the stuffed crust assembly.
  • Broiling at the end enhances cheese browning and adds a slight crispness.
  • Adjust the amount of red pepper flakes based on your heat preference or omit for mild flavor.

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Find it online: https://aswoonfulofsugar.com/vegan-pesto-pizza-with-stuffed-crust-and-yukon-gold-potatoes-recipe/