Vegan Pizza Pops and Vegan Pesto Pizza

I wonder if you are getting tired of my pizza posts? I am certainly not tired of making the pizza and eating it, hence all of the recipes I have posted!

This time I made a homemade pizza pocket, or a calzone, depending on how you want to see it. AND I made a mini pesto pizza. Two for one today folks!

When you really think about it, you can do a lot with pizza dough, and by simply changing up the toppings, shape or size of what you are making, it changes the whole meal. Especially when it come to kids. What kid wouldn’t love decorating his own pizza with the toppings they love, maybe even making it have a face. Its simple changes to the meals you and your family love that make the difference between the same old, same old into something new and delicious.

For those of you who read my Homemade Pizza post, this is the same dough recipe.

Pizza Dough – 2 Pizza Pockets and 2 mini Pizzas
1 ½ cup whole wheat flour
2 tbsp ground flax
2 ¼ tsp quick-rising yeast
½ tsp salt
2/3 cup very warm water
2 tsp olive oil
2 tsp. date honey *recipe below

In a medium bowl, combine flour, flax, yeast and salt. Mix well.
Measure warm water in measuring cup, then stir in olive oil and honey. 
Pour mix over dry ingredients and mix using wooden spoon to form a ball. 
Turn dough onto a lightly floured surface. Knead for 2 mins. 
Grease inside of another bowl with olive oil and place dough inside. 
Cover with plastic wrap. Let rise in warm place until double in size (about 20mins).
Divide the dough between the number of pizza pockets or mini pizzas you would like (max 4)
Roll out dough over lightly floured surface into a circle. 
Put on toppings and bake at 425 for 15-20 mins.
**While the dough is rising I cut up the vegetables to have ready.

For the toppings I used:
1/3 sm can tomato sauce
½ red pepper, diced
3 mushrooms, sliced
½  zucchini, sliced
½ cup shredded Daiya mozzarella 

Date Honey - makes ½ cup
5 dates
¼ cup water
Blend in high speed blender until smooth, store the rest in the fridge.

 

Mini Pesto Pizza

Pesto Sauce

½ cup of cashews or sunflower seeds, soaked for at least 4 hours

1 lemon, juiced

1 clove garlic

1 large handful of spinach

5 sprigs of basil, de stemmed

Lightly chop up the spinach and basil, and throw all of the ingredients into a high speed blender. Set on medium high and blend until smooth.

Toppings

3 mushrooms, sliced

½ zucchini, sliced

Top with fresh spinach

Thanks for reading,
Xoxo -N