Fall Harvest Vegan Pizza
 
Prep time
Cook time
Total time
 
This easy fall harvest vegan pizza comes together in a snap! Simple store bought flatbread gets transformed with an easy vegan pesto sauce, roasted bell peppers, artichoke hearts, red onions, kale and crunchy pomegranates.
Author:
Serves: 4 servings
Ingredients
  • 1 flatbread (or pizza crust of your choice)
  • 4-5 tablespoons pesto (vegan if desired, make your own vegan pesto from scratch)
  • ½ cup Daiya Mozzarella Cutting Board Collection Shreds
  • kale, torn into pieces with stems removed
  • 1 charred bell pepper, sliced and seeds removed *see notes*
  • 4-5 artichoke hearts (I like the water packed varieties)
  • pomegranate seeds
  • arugula
  • Optional: crushed red pepper flakes, jalapeƱos, hot sauce, etc.
Instructions
  1. Preheat oven to 375.
  2. Spread flatbread with pesto. Top with cheese, kale, roasted bell pepper, and artichoke hearts. Add jalapeƱos here if desired.
  3. Cook 5-7 minutes until warmed through and flatbread is crispy.
  4. Top with pomegranate seeds, fresh arugula and any spice addictions if desired.
  5. Enjoy!
Notes
Char the bell peppers by holding them over the flames of a gas stove with metal tongs, rotating until skin is blackened in at least 50% of the surface. Or use the broiler of the oven to achieve the same result.
Recipe by The Adventure Bite at http://theadventurebite.com/fall-harvest-vegan-pizza/