My Potato and Pesto Pizza Topped with Vegan Crème Fraîche and Micro Greens looks fancy but can be made quickly if you make the Vegan Crème Fraîche in advance and use store-bought pizza dough. I love the pairing of Vegan Crème Fraîche with potatoes and the spice mixture gives this recipe a depth of umami flavor. The fresh pesto is easy to make and adds a level of herby freshness. If you have extra time try out my basic pizza dough recipe.
Potato and Pesto Pizza Topped with Vegan Crème Fraîche and Micro Greens
Equipment
- Food processor
- Mixing bowls
- Chef's Knife
- cutting board
Ingredients
Pesto Ingredients
- 1 bunch of fresh basil leaves finely chopped
- ⅛ cup of fresh parsley leaves finely chopped
- 1 Tbsp of walnuts chopped
- 1 clove of garlic minced
- A pinch of red pepper flakes
- Juice from one small lemon
- ¼ cup of olive oil
- Salt to taste
Seasoning Mix Ingredients
- 2 Tbsp olive oil
- 5 cloves of garlic minced
- ½ tsp onion powder
- 1 Tbsp sesame seeds
- 1 Tbsp black sesame seeds
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme leaves
Pizza Ingredients
- ½ recipe of basic pizza dough or 1 store bought dough
- 1 Tbsp olive oil
- 1 large red potato thinly sliced into rounds
- 1 recipe of Crème Fraîche
- 1 Tbsp fresh thyme
- Handful of microgreens
- Salt and pepper to taste
Instructions
- Follow the basic pizza crust recipe to prepare the crust if using
- Soak the cashews in warm water for two hours
- Chop the finely chop the basil, parsley, walnuts, and garlic for the pesto and place in a small mixing bowl
- Add the remaining pesto ingredients to the mixing bowl and salt and pepper to taste; cover and set aside
- Prepare the spice mixture by combining all of the ingredients in a small mixing bowl; cover and set aside
- Once the cashews have soaked for two hours add all of the crème fraîche ingredients into a high-powered blender and blend until smooth
- Pour into a container with a cover and refrigerate for one hour
- When the crème fraîche is ready preheat oven to 450°F
- Use a mandoline or a knife to thinly slice the potato
- On a oiled pizza pan spread pizza dough into a 16” circle and brush with 1 Tbsp of olive oil
- Spread the pesto over the dough
- Top the pesto with the the potato slices
- Brush potato slices with the spice mixture
- Bake for 10 – 15 minutes until crust is golden and potatoes are crispy
- Remove from the oven and top with crème fraîche, a drizzle of olive oil, and fresh thyme leaves
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.