Fresh Vegan Pesto Pizza

1 box Simple Mills Pizza Dough
1 cup spinach leaves
1 cup vegan mozzarella cheese, divided (I use SO delicious)
8 tomatoes on the vine, halved (I use Campari tomatoes)
1 large crimini mushroom, sliced
2 tablespoon black olives, sliced
¼ cup sun dried tomatoes (optional)
2 tablespoons Italian Seasoning
1 tablespoon vegan butter (I use Earth Balance)
Freshly ground pepper


½ cup olive oil
2 cups basil leaves, chopped
½ cup Thai basil, chopped
1 tablespoon pine nuts
1 tablespoon walnuts, chopped
1 tablespoon garlic, minced
1 tablespoon parmesan cheese (I use Follow Your Heart)
1 pinch of sea salt


Preheat oven to 350 degrees.
Make the pizza dough according to box directions.
Spray pizza pan with cooking spray and roll pizza dough onto pan.
Raise the edges to create a crust border.
Put the pizza dough in the oven and cook for 5 minutes.
Combine all of the pesto ingredients in a food processor and blend until smooth.
Put pesto sauce on pizza, then layer with the spinach,
2/3 cup of the mozzarella cheese and the sliced tomatoes.
Grind some pepper over the tomatoes, then add the mushroom slices, olives,
sun dried tomatoes and Italian seasoning.
Use the rest of the mozzarella for garnish on top.
Brush the edges of the crust with vegan butter and bake for 15 minutes,
or until crust is brown. Cut into 7 slices.

Use extra pesto sauce for dipping. Enjoy!