Easy Roasted Peppers and Pesto Pizza (vegetarian)
This easy roasted peppers and pesto pizza is one of my favourite mouthwateringly good vegetarian pizzas. And it can easily be made vegan by making just a few simple adjustments. The roasted bell peppers adds a sweet spiciness that’s enhanced by the creamy coolness of the feta cheese and the fresh basil. This budget friendly pizza is bright and summery and made almost entirely out of kitchen stables. This might just be the best (and easiest) vegetarian pizza ever.
Ingredients
- 1 Pizza Dough
- 2 tbsp Olive Oil
- 2 tbsp Greek Spice Mix
- 1 Eggplant Rinsed
- 1 Red Bell Pepper Rinsed and seeds removed
- 4 tbsp Basil Pesto
- ½ small Red Onion Sliced
- ⅓ cup Feta Cheese Or vegan cheese substitute
- 1 small bunch Fresh Basil Chopped
- 3 tbsp Sweet and Sour Chili Sauce Optional
- 3 tbsp Pine Nuts Optional
Instructions
- Preheat the oven to 400F.
- Line a baking tray with baking parchment and set aside.
- Cut the ends off the eggplants and slice into thin slices. Brush the eggplant slices with olive oil and season with salt and greek spice mix.
- Next, heat a grill pan or grill and place the eggplant slices on the hot grill. Grill the eggplants for 3 minutes each on both sides or until they start to soften and become golden. Remove the eggplants from the grill and set aside.
- Next, slice the bell peppers into 1-inch slices and place them on the hot grill. Grill the peppers for 3-5 minutes on each side or until they start to soften and char in a few places. Remove from the grill and set aside.
- Place the rolled out pizza dough on the previously prepared baking tray and spread the basil pesto out evenly over the pizza. Place the roasted peppers and eggplants on the pizza and top with red onion slices, crumbled feta cheese and pine nuts over the top. Season with a pinch of salt and bake the pizza in the oven for 15-20 minutes or until the pizza dough is ready. Serve with a drizzle of sweet and sour chili sauce and a garnish of fresh basil and enjoy.