Pizza topped with all that is green! Pesto, artichoke hearts, roasted Brussels sprouts, arugula, topped off with mozzarella cheese and a balsamic vinegar glaze. Not only is this a damn good ultra green pizza you can feel good about eating, but it’s also… VEGAN. (<- Please keep reading, I promise it won’t let you down!)
Before you see the word “vegan” and run away, hear me out. This is a vegan pizza that’s so darn delicious everyone will like it. I’m not a vegan, or even a vegetarian for that matter, and I love this pizza. The flavor is outstanding, and since it’s packed with veggies it’s actually quite satisfying! You start with the crust of your choice, then top it with pesto, roasted Brussels sprouts, artichoke hearts, and arugula, and then once it’s baked it gets topped with a drizzle of balsamic glaze. Oh, and it has cheese, duh, because I wouldn’t consider it to be pizza without cheese involved. But, this time it’s vegan cheese. Keep reading below!
Why a vegan pizza?
Several months ago I ran into a friend who I had not seen in years. We got to talking about things we enjoy making regularly, and he mentioned that the almond mozzarella cheese at Trader Joe’s was really good on pizza. Normally vegan cheese is something I would stay far far away from, but this particular friend is someone who I have cooked with and has culinary judgment I 100% trust (and let’s be honest – I love cheese.) With the cheese in hand, I grabbed my favorite pizza toppings and this pizza was born.
I think I’ve made this pizza 8 or 9 times already. It has become a Friday night staple in our house. It’s quick, delicious, and uses ingredients I always have on hand. (I love Brussels sprouts and roast a tray weekly.)
Feeling rebellious?
Ready for the oven!
This ultra green pizza is remarkably good with strips of Brie cheese laid on top. I’m fairly certain that would make it non-vegan, but sometimes you have delicious Brie laying around, and sometimes said Brie would be remarkably tasty on a pizza. Your secret is safe with me.
Oh, one more note. My friend specified that the vegan almond mozzarella is really good when it’s melted. I don’t recommend tasting it cold unless you’re like me and need to learn a lesson the hard way.
You can use any crust you’d like for this pizza, but I especially like this version which I buy at Sprouts. There is also a similar version at… you guessed it, Trader Joe’s.
Chapi's Ultra Green Pizza
Amazing pizza that even non-vegans will like! Pesto sauce, roasted Brussels sprouts, artichoke hearts, arugula, and mozzarella, topped with balsamic glaze!
Quantities are not exact. Arrange the pizza to your liking!
Ingredients
- 1 prepared pizza crust
- 1/3 cup pesto sauce
- 1 cup jarred artichoke hearts, chopped in half
- 1 cup roasted Brussels sprouts
- 1 handful arugula Plus more for topping after baking
- 1 cup vegan almond mozzarella cheese (Trader Joe's brand is very good)
- salt & pepper to taste
- 2 tbsp balsamic vinegar glaze
Instructions
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Look at pizza crust instructions to see if it needs to bake before adding toppings (if so, follow crust instructions beforehand). Preheat oven to 400 degrees, or temperature on crust instructions.
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Top crust with an even layer of pesto sauce, then sprinkle with desired amount of mozzarella cheese. Evenly place artichoke hearts and Brussels sprouts on top of cheese. Sprinkle with salt & pepper, then top with a handful of arugula. Bake according to crust instructions, then top with more arugula, and balsamic glaze before serving.
Recipe Notes
Use a prepared pizza crust of your choice! I love the sprouted grain crust (non-refrigerated) and cauliflower crust (frozen) from Trader Joe's.
Be sure to check out my summer’s bounty pasta salad or lemon dijon walnut green beans next!
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