Vegan Pesto Caprese Pizza

5 from 2 votes

This summery vegan Caprese pizza is made with garlicky pesto slathered crust topped with juicy cherry tomatoes, cashew ricotta, and a drizzle of balsamic glaze.

Prep Time25

Cook Time20

Total Time45

Course: Entree

Cuisine: American, Italian

Servings:

Calories: 463kcal

Author: Alissa

Ingredients

1 pound vegan pizza dough
2 tablespoons olive oil
2 tablespoons cornmeal, optional

For the Balsamic Reduction

½ cup good quality balsamic vinegar
2 tablespoons vegan brown sugar

For the Pesto

1 cup fresh basil leaves, packed
¼ cup chopped walnuts,
3 garlic cloves, minced
⅓ cup olive oil
2 tablespoons lemon juice
¼ teaspoon salt, plus more to taste

For the Vegan Ricotta

½ cup raw cashews, soaked in water 4-8 hours and drained
¼ cup unflavored soy or almond milk
3 ½ ounces (¼ of a regular 14 ounce pack) extra firm tofu, drained
1 tablespoon lemon juice
¼ teaspoon salt, plus more to taste

For Topping the Pizza

1 cup grape or cherry tomatoes halved
A few fresh basil leaves
Red pepper flakes

Instructions

Preheat the oven to 400° and line a baking sheet with parchment paper. Roll the pizza dough into a 14-inch circle and place it onto the prepared baking sheet. Brush the edges with olive oil and sprinkle with cornmeal. Bake the crust until browned and puffy, about 20 minutes.
While the crust bakes, place the ingredients for the balsamic reduction into a small saucepan and set over medium heat. Lower heat and allow to simmer until the mixture thickens and becomes syrupy, about 10 minutes. Remove from heat and allow to cool.
Place the ingredients for the pesto into a food processor bowl and blend until mostly smooth, with just a bit of texture. Taste test and add more salt if needed. Scoop into a bowl.
Wipe out the food processor bowl and then add the cashews and milk. Blend until relatively smooth (it doesn't have to be perfect). Add the tofu, lemon juice, and salt. Pulse until a chunky, ricotta-like texture is achieved. Taste-test and season with additional salt if needed.
Spread the pesto in a smooth even layer over the pizza crust, then place dollops of the ricotta over top. Sprinkle with tomatoes, basil, and red pepper flakes. Drizzle with balsamic reduction. Slice and serve.

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