clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Peach Pesto Pizza

  • Author: Eat Drink Shrink
  • Total Time: 40 minutes
  • Yield: 8 slices 1x




  • 1/2 cup nuts (I used pine nuts)
  • 2 cups fresh basil
  • Salt & Black Pepper to taste
  • 23 garlic cloves
  • ½ cup vegan Follow Your Heart grated parmesan cheese
  • 1/2 cup olive oil
  • 2 tbsp water or as needed for thinning
  • 2 cups arugula or spinach (optional)


  • 1 pre-made pizza dough
  • olive oil for coating
  • 1 peach thinly sliced, grilled
  • 2 zucchinis, thinly sliced, grilled
  • 2 cups arugula
  • 1/2 cup thinly sliced red onion
  • 1 avocado, sliced
  • 1/2 cup fennel, thinly sliced (optional)
  • 2 tbsp balsamic reduction (optional)
  • toasted pine nuts and basil to garnish (optional)


  1. Pesto: Blend all the ingredients in a food processor until smooth. Taste and adjust, set aside.
  2. Pizza: Preheat the oven to 450. Roll out the pizza dough to a 12″ thin circle. Transfer to a pizza pan (I like the ones with holes on the bottom, gives a crispier crust). Coat the edges with olive oil and optional vegan parmesan. Bake the crust for 15 minutes or until golden brown.
  3. Remove, spread the pesto generously all over the pizza, add the grilled zucchini, grilled peaches, red onion, arugula, avocado, fennel and top with a drizzle of olive oil, balsamic glaze, additional vegan parm, toasted pine nuts and basil. Enjoy!


Coat with a little olive oil and grill zucchini (can top w/ salt/pepper) and peaches – If you don’t own a balsamic glaze you can make one: add 1/2 cup balsamic vinegar with 1/2 tbsp of sugar to a small pan over medium heat, stir to dissolve the sugar, cook for 5 minutes until it thickens.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Pizza
  • Cuisine: American


  • Serving Size: 1
Top of page