This includes recipes for Heirloom Tomato Pizza with Pesto & a White (Non-dairy) Alfredo pizza, perfect to make for nights with friends coming over and the kids love to help with this one too! The recipe for my dairy-free alfredo sauce is here, and my classic pesto- dairy-free recipe is here too.
Homemade Pizza Two Ways
Ingredients
Ingredients for Pesto Heirloom Pizza:
- 1 12-15" pizza dough round Homemade or store-bought
- ¼ cup Pesto Homemade or store-bought
- 2 ½ Heirloom tomatoes, any color, small to medium in size
- ½ cup Non-dairy Cheese I love adding Manchego (sheep's cheese), Pecorino Romano (sheep's cheese), Goat's cheddar, or VioLife Just Like Parmesan (in equal amounts).
- 1 ½ tbsp Olive oil
- 1 tsp Italian spice mix
Ingredients for White Alfredo Pizza:
- 1 12-15" pizza dough round, pre-rolled or store bought Homemade or store-bought
- ¼ cup Alfredo sauce Homemade (mine was vegan/non-dairy, recipe above) or store-bought
- ½ cup Non-dairy Cheese I love adding Manchego (sheep's cheese), Pecorino Romano (sheep's cheese), Goat's cheddar, or VioLife Just Like Parmesan (in equal amounts).
- ¼ cup Spinach Torn into smaller pieces or left whole
- 1 ½ tbsp Olive oil
- 1 tsp Italian spice mix
Instructions
- Preheat oven to 400℉.
- If using pre-rolled dough, leave the dough out for 5-10 minutes while prepping your toppings to allow it to come to room temperature and expand more easily in the oven.
- In a small bowl, combine olive oil and Italian spices until incorporated. Brush the crusts with the olive oil and Italian spices mixture just until coated.
For Pesto Pizza:
- Cut about two small/medium heirloom tomatoes into small round slices and set aside.
- Top crust with pesto and a thin layer of mozzarella cheese and then place the tomatoes over top.
- Finish the pizza with the rest of the cheddar, mozz, or parm, and then place in the oven for 18-25 minutes on a parchment lined baking sheet, removing the pizza and placing directly on the oven racks about 5-7 minutes from completion to crisp up the bottom.
- Pizza is done when the crusts and bottom of the pizza are golden brown!
For White Pizza:
- Wash and chop or shred up your spinach and put aside.
- Top crust with alfredo sauce and spinach (if you want the spinach to be soft, if not, add on top of the cheese).
- Finish the pizza with the rest of the cheddar, mozz, or parm, and then place in the oven for 18-25 minutes on a parchment lined baking sheet, removing the pizza and placing directly on the oven racks about 5-7 minutes from completion to crisp up the bottom.
- Pizza is done when the crusts and bottom of the pizza are golden brown!
