Sandy pizza is no fun, except when the “sand” is the crispy chewy cornmeal crust of my paradise-approved, summertime beachy pizzas.
Beach Boardwalk Pizza is usually greasy, cheesy not-so-healthy fare that tastes perfect on a sunny day. Healthy vegan makeover needed.
Mini Made-over Pizzas. You make them at home (sandy shore not included, sorry.) First is a Green Pesto Pizza with a thick spicy lemon pesto sauce and thick slices of vegan mozzarella cheese.
And for all the green-afraid pizza-lovers out there, I’ve thrown in a classic tomato Marinara and Cheese Pizza too. Both pizzas are vegan. Lets start flipping some pizza dough….
Why Pesto? I love using homemade pesto as a pizza sauce. And since it is thick and rich, it works perfect for this beach boardwalk pizza-not too light-and just flavorful enough. The pine nut pesto adds that rich taste you are craving as you lounge by the shore – or in your living room.
Beachy Green Pesto Pizza
vegan
makes 1 mini pizza, 6 “
1 cup pizza dough
*tennis ball sized, multi grain or whole wheat is healthier than white dough
4 Tbsp pesto sauce (recipe below)
5 strips vegan mozzarella cheese
*I like Follow Your Heart or Daiya brands
2 Tbsp olive oil
1/4 cup corn meal
red pepper flakes
1 tsp pine nuts
*You can also use my cheesy walnut pesto recipe here (this one is a bit simpler):
1/2 bunch fresh basil
3/4 cup pine nuts or walnuts, raw
2 lemons, juiced
1 tsp pepper
1/2 tsp salt
5 garlic cloves
1 tsp red pepper flakes
1 Tbsp olive oil
1 Tbsp vegan Parmesan cheese (optional)
1/2 cup Italian parsley
Before Baking:
To Make:
Pesto
Combine all ingredients in a food processor.
Blend until smooth. I like a thick pesto for this pizza, so if you need to add more pine nuts or basil, go ahead.
You may also want to add more salt-do a taste test first.
Pizza Directions:
1. I get my pre-made multi-grain pizza dough from Whole Foods. But Trader Joe’s and other supermarket’s now carry fresh pre-made pizza dough. You can even buy it from some local pizzerias. Punch out the dough.
2. Knead it a bit on a corn meal floured surface. I like to do a few pizza dough tosses in the air before rolling it out with a rolling pin. Using your fingers, press out the dough so that the outer crust is much thicker than the inside crust. The thinnest part of the crust should be the center.
3. Rub 1 Tbsp olive oil allover the front and back of the pizza dough. Drag the bottom of the dough through your cornmeal.
4. Let the pizza sit and rise for about 5-10 minutes.
5. Now you can start layering your pizza.
6. Spread the pesto thickly on the crust. Drape the cheese over the pesto. Sprinkle the pine nuts over the cheese. Drizzle 1/2 Tbsp of olive oil on top of the pie. And brush the crust with the other 1/2 Tbsp of olive oil. Sprinkle a bit of corn meal on the top and sides of the crust. You’re done!
7. Bake the pizza at 375 degrees for 10-12 minutes.
8. Broil the pizza for 3 minutes to bubble the top cheese layer.
9. Garnish with fresh basil leaves and some fresh red pepper flakes. Serve…
Next up, the Classic Marinara Beachy Cheese Pizza…
Before Baking:
Classic Marinara Beachy Cheese Pizza
vegan
makes 1 mini pizza, 6 “
1 cup pizza dough
*tennis ball sized, multi grain or whole wheat is healthier than white dough
3 tomato pizza sauce (bottled or my recipe below)
1/2 cup vegan mozzarella cheese, grated
2 Tbsp vegan cheddar cheese, grated
*I like Follow Your Heart or Daiya brands
3 white button mushrooms, sliced thin
1 fresh garlic clove, sliced thin
2 Tbsp olive oil
1/4 cup corn meal
red pepper flakes
1 tsp pine nuts
Pizza Sauce
1/2 cup strained tomatoes
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp agave syrup
1/4 tsp salt (salt to taste)
1/4 cup fresh basil
pinch of parsley leaves
1 Tbsp lemon juice or apple cider vinegar
red pepper flakes (optional)
*blend all in a mini food processor
Pizza
1. Same as above until you start layering ingredients.
2. Spread the pizza sauce on the crust-thinner amounts in the center of the pizza. Sprinkle the cheese over the sauce. Sprinkle the pine nuts over the cheese. Lay the mushrooms on top. Sprinkle a few red pepper flakes. Drizzle 1/2 Tbsp of olive oil on top of the pie. And brush the crust with the other 1/2 Tbsp of olive oil. Sprinkle a bit of corn meal on the top and sides of the crust.
3. Bake the pizza at 375 degrees for 10-12 minutes.
4. Broil the pizza for 3 minutes to bubble the top cheese layer.
5. Garnish with fresh basil leaves and some fresh red pepper flakes.
