Easy Vegan Pesto Tortilla Pizza Recipe

I absolutely love this recipe because it’s a quick and delicious way to satisfy my pizza cravings while staying plant-based and guilt-free. Plus, the combination of the vibrant vegan pesto, juicy cherry tomatoes, and creamy artichoke hearts on a crispy tortilla is literally a taste explosion that keeps me coming back for more!

I love making meals that are uncomplicated yet so tasty, and this Easy Vegan Pesto Tortilla Pizza is a case in point. Tortillas act as the pizza base when topped with pesto, a few cherry tomatoes, and a smattering of shredded vegan mozzarella.

It’s a 10-minute dinner bursting with healthy summer produce like baby spinach and artichoke hearts.

Ingredients

Pesto Vegan: Pesto made with no animal products is just as rich and flavorful.

This is a recipe for no-oil pesto that’s robust and oh, so satisfying.

It keeps well, too, for at least a week in the fridge.

Spread it, dip it, spoon it over noodles—anything you want!
Cherry tomatoes: Provide sweetness and a juicy texture; rich in antioxidants.

Salty and briny, black olives pack in healthy monounsaturated fats, along with a flavor that enhances anything you throw them into.

Mild and earthy in flavor, baby spinach packs a big nutritional punch.

It boasts a healthy dose of iron and is rich in fiber.

Hearts of Artichoke: Full of fiber, they impart a delightful tangy-bitter flavor to dishes.

Plant-based Mozzarella: Melts well and provides a creamy, cheesy flavor without anything from an animal.

Ingredient Quantities

• 2 large flour tortillas
• 1/2 cup vegan pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/2 cup baby spinach leaves
• 1/2 cup artichoke hearts, chopped
• 1/2 cup shredded vegan mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Set your oven to 400°F (200°C) to preheat.

2. On a baking sheet lined with parchment paper, place the flour tortillas.

3. Spread 1/4 cup of vegan pesto evenly over each tortilla, leaving a small border around the edges.

4. Distribute evenly the cherry tomato halves over the tortillas that are covered with pesto.

5. Spread the sliced black olives evenly across the pizzas.

6. Spread the tiny leaves of baby spinach all over the surface, then follow with the diced, chopped artichoke hearts.

7. Evenly sprinkle the shredded vegan mozzarella cheese over both pizzas.

8. Put an olive oil over the top, and make it rain salt and pepper to taste.

9. Preheat the oven to 350°F. Bake on the middle rack for 10-12 minutes, or until melted cheese is bubbling and exuding savory aroma and until the edges of the tortillas are brown and crispy.

10. Take them out of the oven, cut each pizza into four pieces, and serve right away. Savor your Easy Vegan Pesto Tortilla Pizza!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Spoon or spatula (for spreading pesto)
9. Pizza cutter or knife (for slicing pizza)

FAQ

• Can I use a different base instead of flour tortillas?Substitutes for flour tortillas include whole wheat tortillas, gluten-free tortillas, and even thin pizza crusts.
• How can I make the pesto from scratch?Combine 1 cup of fresh basil, 1/4 cup of nuts (either pine nuts or walnuts), 2 cloves of garlic, the juice of half a lemon, salt, and 1/4 cup of nutritional yeast in a blender. Pour in olive oil as you blend until you reach your desired consistency.
• What other toppings can I add?Once the pizza comes out of the oven, you can customize it with toppings such as bell peppers, red onion, mushrooms, or even fresh arugula.
• Can I make this recipe oil-free?Certainly, the olive oil can be left out of the pesto, or you can use a small amount of water to get the right consistency. In addition, any method that keeps the skillet non-stick, including using parchment paper, allows you to make the pesto without adding oil.
• What is the best way to cook these tortilla pizzas?Set your oven to 400°F (200°C) and use a baking sheet to cook the pizzas for around 8-10 minutes. Look for crispy edges and melted cheese to know the pizzas are ready.
• Can these pizzas be reheated?Certainly, you can warm them up in the oven at a low temperature (about 300°F or 150°C) or in a skillet over medium heat until they are warm and crispy.
• Are there any nut-free alternatives for the vegan pesto?Indeed, you can leave out the nuts or replace them with seeds such as sunflower seeds or pumpkin seeds.

Substitutions and Variations

To prepare the vegan pesto: Substitute with a homemade, nut-based pesto or a store-bought variant, if desired.
In the case of cherry tomatoes, opt for sun-dried tomatoes for a more concentrated flavor, or choose diced fresh tomatoes as an alternative.
For dark olives: Swap in green olives or capers for a totally different flavor.
For baby spinach leaves:
Arugula or kale can be used as a substitute, offering a slightly peppery taste.
For mozzarella cheese that’s vegan: Use nutritional yeast for a cheesy flavor without the texture, or try vegan feta for a tangy taste.

Pro Tips

1. For an extra crispy base, brush the tortillas with a bit of olive oil before adding any toppings. This will help them turn golden brown and crunchy.

2. Consider roasting the cherry tomatoes with a little olive oil and salt before adding them to the pizza. This will enhance their sweetness and add more depth to your dish.

3. To add a touch of heat, sprinkle some crushed red pepper flakes over the top just before baking. This will give a nice kick that complements the flavors of the pesto and veggies.

4. If you prefer a more robust flavor, try adding a sprinkle of nutritional yeast on top of the vegan cheese. It adds a cheesy and nutty taste without dairy.

5. Serve the pizza with a sprinkle of fresh basil or arugula on top after baking for a fresh and peppery flavor contrast.