Plant-Based Pizza: 50+ Tasty Plant-Based Pizza Recipes

Artichoke, Kalamata, Sun-Dried Tomato Pesto Focaccia Pizza

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Mediterranean foods are a staple in my diet. This recipe highlights artichokes, kalamata olives, sun-dried tomatoes, and fresh basil in an earthy, sweet, and salty taste profile that will whisk your palette away to the hilly landscape of coastal Italy, Spain, or Greece…you choose your adventure.

Crispy golden focaccia delivers tangy bites of sun-dried tomato pesto and salty explosions of kalamata olives and finishes with the sweet and savory taste profile of brilliant green basil leaves. The herbaceous bitter flavor of the artichoke paired with the delicate tanginess of the Daiya mozzarella shreds achieves the umami taste that your mouth craves when embarking on a chewy bite of pizza.

This recipe can be thrown together quickly for a weeknight meal if you use store-bought focaccia and sun-dried tomato pesto. If you have more time I highly recommend you try my sun-dried tomato pesto recipe. You throw all of the ingredients in the food processor and after a quick blitz, you have pesto. If you want the best focaccia bread you have ever tasted check out my sun-dried tomato pesto focaccia bread recipe. After all, you will have some leftover pesto, and what better way to use it up than fresh focaccia bread?

Artichoke, Kalamata, Sun-dried Tomato Pesto Focaccia Pizza

Crispy golden focaccia delivers tangy bites of sun-dried tomato pesto and salty explosions of kalamata olives and finishes with the sweet and savory taste profile of brilliant green basil leaves.
Servings 4 people
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Equipment

  • 9" X 13" rimmed baking sheet
  • cutting board
  • Chef's Knife

Ingredients

  • 1 recipe of sun-dried tomato focaccia or store-bought
  • ½ cup pizza sauce
  • 1 cup Daiya mozzarella shreds
  • 1 can or artichoke hearts halved
  • ¼ cup kalamata olives halved
  • ½ cup of sundried tomato pesto using recipe above or store-bought
  • 1 small handful of torn basil leaves

Instructions

  • Make focaccia per recipe directions linked above or use store-bought
    Sundried Tomato Focaccia
  • Preheat oven to 400°
  • Slice artichokes and kalamata olives
  • Place focaccia on a baking sheet lined with parchment paper
  • Spread dollops of pizza sauce over focaccia
    Artichoke, Kalamata, Sun-dried Tomato Pesto Focaccia Pizza
  • Top with Daiya mozzarella shreds
    Artichoke, Kalamata, Sun-dried Tomato Pesto Focaccia Pizza
  • Continue topping with artichokes and olives
    Artichoke, Kalamata, Sun-dried Tomato Pesto Focaccia Pizza
  • Bake pizza for 10 minutes just until cheese is melted and other ingredients are heated through (remember the focaccia is already cooked)
    Artichoke, Kalamata, Sun-dried Tomato Pesto Focaccia Pizza
  • Pull from oven and top with dollops of sundried tomato pesto and torn basil leaves
    Sundried Tomato Pesto

Notes

If you are using my focaccia recipe please plan a few days in advance to make this recipe because the dough needs to rise for a total of 50 hours. This may seem like a daunting process but the extended rise time builds the flavor of the dough. The hands-on time for the focaccia recipe is minimal.
I also recommend that you use my sun-dried tomato pesto recipe for this pizza because it is minimal ingredients and you just threw everything into a food processor.
Course: Main Course, Pizza
Cuisine: American, Italian
Keyword: pizza, Plant-based Cheese, vegan

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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