I really like making pizza at home if I have a bit of time on my hands to make dough and let it rise, etc. It’s so easy to make, and I was stoked to make my take on Oh She Glows‘ pizza. I usually make a wholewheat crust from Artisan Bread in 5 Minutes a Day but I really liked the crust used in this recipe as it was crispy on the outside and soft on the inside. The dough wasn’t finicky at all, either. I made a vegan parmesan cheese to top it with, although the crust was covered in pesto (which is not vegan). I loved the roasted onions and tomatoes as a topping- simple and delicious.

Garlic Oil

• 1 garlic clove, minced

• 3 tbsp olive oil

In a sauce pan, add the minced garlic and olive oil and heat over low. Cook for several minutes until garlic is slightly golden but be sure not to overcook it. With a pastry brush, spread over the pizza dough before layering on the pesto.

Roasted Tomato and Onion Topping

• 2 medium sized tomatoes

• 1 large red onion

• 1 small white/yellow onion

• 5-6 basil leaves, ends trimmed, chopped finely

• 3 tbsp olive oil

• 1⁄2 tbsp balsamic vinegar

• Couple pinches salt

• 2 garlic cloves, minced

Directions: Chop the tomatoes, red onion, yellow onion, and basil leaves. Mince the garlic. In a small bowl, mix together the oil, salt, vinegar, chopped basil leaves, and minced garlic. In a medium sized bowl, mix together the veggies and sauce. Spread onto a greased or lined baking sheet and bake for 35-40 minutes at 375F, watching carefully. Veggies can be set aside on counter for about 1 hour after cooking. Spread on top of pesto and then sprinkle with parmesan cheese before baking.

Vegan Parmesan Cheese

• 1/2 cup toasted sesame seeds

• 2 tablespoons nutritional yeast

• 1/4 teaspoon sea salt

Preheat oven to 350F. Toast sesame seeds in the oven ( I just toasted them in a frying pan on the stove) until golden and then throw all ingredients into a blender. Process for 30-60 seconds.

Easy Herb-Infused Pizza Dough

• 1 cup white bread flour  + 3⁄4 cup flour, divided

• 3⁄4 tsp kosher salt

• 1.5 tsp white sugar

•2 tsp pizza herbs (I used an Italian mix of rosemary/oregano/basil)

• 2 & 1⁄4 tsp instant yeast

• 3 tbsp oil

• 2/3 cup very warm water (not lukewarm)

• More flour for surface when kneading

In a large mixing bowl, mix together 1 cup of flour, salt, sugar, pizza herbs, yeast. Stir well. Now quickly add in 2/3 cup of very warm water along with your 3 tbsp of oil. Stir well. It will be very wet and sticky at this point. Now add in 3⁄4-1 cup more of flour, gradually, as you stir. Once all the flour is in, grab the dough and place on floured surface. Knead the dough for 5 minutes, adding flour if it gets tacky. After 5 minutes the dough should be smooth and not sticky. Form into a ball and place in a large, oiled bowl. Cover the ball with a bit of oil so it doesn’t dry out. Now cover the bowl and let it rise for 1.5 hours. You can punch out the air once half way through. For best results, make the dough the day beforehand and place in an oiled and sealed plastic bag in the fridge. Allow dough to come to room temperature on the counter before working with it. Cooking time will vary but my pizza took 10-12 mins at 500F.

To assemble the pizza:

Make your pizza into a round (or whatever shape you like…), brush on garlic oil, top with pesto (homemade or store bought), add roasted vegetable mixture, and top with parmesan cheese. Bake and enjoy!