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Creamy Pesto Pizza with Garlic Mushrooms Recipe

Easy peasy

Comfort food

Entertaining

Main meals
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A creamy plant-based pesto pizza topped with garlic mushrooms and fresh greens sits on a wooden board.
A creamy pesto pizza with garlic mushrooms, leafy greens, crumbly vegan cheese, and fresh rocket on a wooden board with green sauce close by.

Pesto has gotta be up there with one of the most delicious foods ever created — alongside pizza. And this recipe combines both! Topped with garlicky mushrooms, creamy cashew ricotta, and plant-based parmesan, this pizza’s perfect for sharing, entertaining, or enjoying all to yourself.

You will need

Serves 2

For the pesto cream:

  • 2/3 cup cashews, soaked and drained
  • 1/8 cup unsweetened almond milk
  • 1/8 cup nutritional yeast
  • 1/2 teaspoon dijon mustard
  • 1 cup basil, tightly packed
  • 1 garlic clove
  • Salt and pepper

For the cashew ricotta:

  • 1 cup cashews, soaked and drained
  • 1/4 cup water
  • 1/8 cup nutritional yeast
  • Juice of 1 lime or lemon
  • 1/2 teaspoon garlic powder
  • Salt and pepper

For the toppings:

  • 1 tablespoon olive oil (plus extra for drizzling)
  • 3 cups mushrooms, sliced
  • 1 bunch broccolini, chopped
  • 1/2 teaspoon garlic powder
  • Salt and pepper

For the pizza:

  • Pre-made pizza base
  • Handful of rocket

For the cashew parmesan:

  • 1 cup cashews
  • 4 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

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Directions

30 mins to prep

15 mins to cook

  1. Step 1

    Preheat the oven to 200°C and place a baking tray inside to heat.

  2. Step 2

    For the pesto cream, add the cashews, almond milk, nutritional yeast, dijon mustard, basil, garlic, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.

  3. Step 3

    For the cashew ricotta, add the cashews, water, nutritional yeast, lime (or lemon) juice, garlic powder, salt, and pepper to a food processor or blender. Blend until smooth but thick, scraping down the sides as needed. Add a little more water if required to help it blend.

  4. Step 4

    For the cashew parmesan, add all ingredients to a small blender and pulse until a coarse, crumb-like texture forms. Set aside.

  5. Step 5

    To prepare the toppings, heat the olive oil in a large pan over medium-high heat. Add the mushrooms and garlic powder, and cook for 3–4 minutes, stirring regularly. Add the broccolini, along with salt and pepper, and cook for a further 3–5 minutes until the vegetables are lightly browned and tender. If the pan becomes too dry, reduce the heat slightly or add a small splash of water.

  6. Step 6

    To assemble the pizza, spread a generous layer of pesto cream over the base. Top with the mushroom and broccolini mixture, then add spoonfuls of the cashew ricotta.

  7. Step 7

    Sprinkle with cashew parmesan (if using), then transfer the pizza to the preheated tray or directly onto the oven rack. Bake for 10–12 minutes, or until the edges are golden and crisp.

  8. Step 8

    Remove from the oven and top with a handful of fresh rocket. Finish with a light drizzle of olive oil and extra cashew parmesan if desired. Slice and serve.

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