This Vegan Pesto Pizza is topped with a light marinara and dots of vegan pesto and almond ricotta. Add slices of colorful cherry tomatoes and fresh basil for an absolutely delicious flavor combination.
Preheat the oven and prep the dough according to the recipe or package instructions. (For instance, the linked recipe calls for the dough to rise for at least 1 hour before cooking and the oven to preheat to 500F for at least 30 minutes.)
Stretch the dough onto the pizza paddle (if using a pizza stone) or pizza pan.
Wash and slice the cherry tomatoes.
Spread a thin layer of marinara or tomato pizza sauce over the dough, leaving about 1 inch around the rim.
Add dots of pesto and ricotta evenly around the pizza. Add sliced cherry tomatoes.
Transfer the pizza to the oven or pizza stone. Cook time will depend on the dough you use and whether or not you use a pizza stone. (For the linked recipe it will take 7 to 8 minutes to cook each pizza on a pizza stone.)
Measurements for this recipe are approximate. The amount of toppings you use depends on your personal preference.
For tips on using a pizza stone, check the linked recipe for Vegan Pizza Dough.
I have not included a time estimate because it will be different depending on the dough you use, whether or not you use a pizza stone, and whether or not you make everything from scratch.
If you follow all of the linked recipes to make everything from scratch, you will need about 15 minutes of prep time the day before, plus an overnight rise. On the day you make the pizza, you will need to let the dough rise for 1 hour out of the refrigerator, which will also give you more than enough time to make the ricotta, pesto, and marinara.