Serve with a salad of baby greens with chickpeas, tomatoes, and carrots.
1 1/2 tablespoons extra virgin olive oil, plus more for oiling the pan
Spinach-miso pesto:
4 to 5 ounces baby spinach
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup toasted walnuts or pine nuts
2 scallions, green parts only, optional
2 tablespoons miso, preferably mellow white
1 tablespoon lemon juice
Pizza:
1 1/2 cups small broccoli florets
1 medium green bell pepper, cut into short, narrow strips
3/4 cup thinly sliced rounds from a small zucchini
3 to 4 garlic cloves, sliced
1 12- to 14-inch good-quality pizza crust
1 1/2 cups grated vegan mozzarella cheese
Preheat oven to 425 degrees. Lightly oil a roasting pan. Combine the ingredients for the pesto with 1/4 cup water in a food processor. Process until smoothly pureed, stopping the machine and scraping down the sides as needed.
Combine the broccoli, bell pepper, zucchini, and garlic in a mixing bowl and drizzle with the olive oil. Stir together. Transfer the vegetables to the prepared pan and put in the oven. Stir after 10 minutes and continue to roast until the vegetables are touched with brown spots here and there.
Meanwhile, spread the pesto on the pizza crust and sprinkle evenly with the cheese. Bake for 15 minutes, or until the cheese is nicely melted. Remove from the oven, let stand for a minute, then cut into 6 wedges (it’s easier to cut the pizza before piling on the veggies).
When the vegetables are done, distribute them evenly over the pizza slices. If the pizza came out of the oven before the vegetables, put the whole thing back into the oven for a couple of minutes to get everything piping hot, then serve at once.
From Vegan Express by Nava Atlas
