Vegan Pesto Margherita Pizza

Plant-Based | Kid-Friendly | Fun

Makes 1 medium pizza

Pesto Ingredients:

• 1 1/3 cup Fresh Basil Leaves
• 1/2 cup Pine Nuts
• 2 cloves Garlic
• 2 1/2 tbsp Nutritional Yeast
• 1/2 cup Olive Oil
• 1 Scoop PROFI Protein Booster
• Juice of one lemon
• Salt to taste

Pesto Directions:

1. Add the basil, pine nuts, garlic, nutritional yeast and lemon juice in a food processor or blender.
2. While running, slowly add in the olive oil until completely incorporated. If needed, halfway, stop and scrape down the sides.
3. When mixture is well blended, mix in PROFI Protein Booster and salt to taste.

Pizza Ingredients:

• 2 tbsp Flour, for dusting
• 1 cup Pesto Sauce
• 1 pound Pizza Dough, premade
• 1 1/2 cups Vegan Mozzerella
• 2 Roma Tomatoes, sliced
• Handful of fresh basil leaves

Pizza Directions:

1. Preheat oven to 400°F. Line a round pizza pan or a baking sheet with parchment paper.
2. Dust work surface with flour and roll out the pizza dough to fit the pan (15 inches)
3. Place the dough in the pan, bake for 7 minutes, or until the bottom is beginning to harden.
4. Remove from the oven and spread on the pesto sauce. Layer on the cheese, tomato and basil.
5. Return the pizza into the oven and bake for 10-13 minutes, or until desired doneness.
6. Remove from oven, let cool and serve immediately!