Pizza With Roasted Veggies in a Nutty Basil Pesto

I love pizza, like I LOVE IT!!! A good pizza is hard to find and almost impossible when you’re vegan. I’d never considered making a homemade pizza before as I didn’t think it would be possible to make something that came even close to the wood fired restaurant ones I had so much enjoyed. So, when I adopted a vegan lifestyle I worried that my love affair with the famous Italian dish might be over. But still, I wasn’t ready to give up and boy am I so glad I didn’t.


There are endless varieties of toppings that you can add to your pizza but as well as vegan cheese the two most important factors are the base and a really good tomato sauce. You can get really nice pre-made bases in Fallon & Byrne and even Dunnes have some, but for this recipe I made my own. This pizza dough recipe produces a pizza that’s crispy on the edge and light in the centre. For the sauce I’ve used my Basic Italian Tomato Sauce recipe and it works a treat. For the toppings I’ve used some roasted vegetables and my Nutty Basil Pesto recipe. This pizza is a fun and hearty meal and it’s perfect for weekend treats. Even better for sharing!


What you’ll need:

  • For the pizza dough recipe click here!
  • For the delicious pizza sauce click here!
  • For the toppings:
  • Vegan Cheese (I like to use a combo of Vio life pizza and parmesan cheese)
  • 1 Aubergine
  • 1 Courgette
  • 1 red onion
  • 1 roasted red pepper with skin peeled (click here! for tips on roasting red peppers)
  • Some olive oil for roasting


  1. Preheat the oven to 200°C and heat some olive oil in a large baking tray. Place a pizza stone in the oven at the same time.
  2. Cut the aubergine and courgette into bite size squares and slice the red onion. Put aside a little red onion for later and add the rest of the ingredients to the heated oil. Make sure the veggies are coated well in the oil and spaced out, as being heaped on top of one another will affect how evenly they cook. Place the tray in the oven and cook at 180°C for 15 minutes or until the veggies are brown. 16
  3. In the meantime slice your roasted red pepper into 1cm strips and grate your cheese. Set both aside for later.
  4. When the vegetables are cooked, remove from the oven and allow them to cool a little before coating them in the basil pesto. Be generous with the pesto!15
  5. Place the pizza base onto a well-floured plate. This will make getting it onto the stone a lot easier. Spoon on the tomato sauce followed by the cheese. Scatter the basil pesto roasted veggies evenly over the pizza followed by the roasted red pepper and the red onion that you’d kept from earlier. There will be a flavour contrast between the previously roasted red onion and the fresh one and it’s just truly delicious.8
  6. Carefully remove the hot stone from the oven and scatter some flour onto it to reduce the risk of sticking. Transfer the pizza to the stone and return the stone to the oven. Cook at 180°C for about 15 minutes or until the crust is brown and crispy.
  7. When the pizza is ready remove from the stone before slicing. 1

    Share and enjoy!

    If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s