Vegetarian Pesto Pizza With Feta Cheese

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 07/26/21
Vegetarian pesto pizza with feta cheese

Javier Vasquez/Getty Images

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 10 servings
Nutrition Facts (per serving)
2227 Calories
56g Fat
369g Carbs
56g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 10
Amount per serving
Calories 2227
% Daily Value*
Total Fat 56g 71%
Saturated Fat 10g 51%
Cholesterol 18mg 6%
Sodium 3785mg 165%
Total Carbohydrate 369g 134%
Dietary Fiber 15g 54%
Total Sugars 8g
Protein 56g
Vitamin C 0mg 2%
Calcium 204mg 16%
Iron 23mg 125%
Potassium 626mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegetarian pesto pizza recipe uses pesto and feta cheese instead of tomato sauce and mozzarella. You can turn it into a Greek-inspired delight by topping it with artichokes, Kalamata olives, and sun-dried tomatoes as you desire.

For convenience, you can start with a premade pizza crust and have your pizza ready in less time than it takes to call for delivery. The Wheat Foods Council provided this recipe.

Parmesan cheese is used in the typical basil pesto you see in grocery stores. Some vegetarians avoid Parmesan cheese unless they can be assured it is made with microbial or vegetable rennet. Animal rennet is extracted after butchering and is required for the production of imported Parmesan cheese with the Parmigiano-Reggiano designation. If this is a concern for you, be sure to look for pesto with a vegetarian label, or make your own pesto using cheese made without animal rennet.

If you want to turn this recipe into a vegan recipe, you should look for pesto made with soy cheese or nut cheese and also substitute soy-based feta cheese.

Ingredients

  • 1 (15-inch) pizza crust

  • 1/2 cup pesto

  • 6 ounces feta cheese, crumbled

  • 1 (6-ounce) jar artichokes, drained and chopped, optional

  • 1/3 cup sun-dried tomatoes, sliced, optional

  • 1/2 cup Kalamata olives, chopped, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F. Spread pesto over crust. Sprinkle on feta cheese. Add optional artichokes, sun-dried tomatoes, and olives to your liking.

  3. Bake pizza for 15 minutes or until heated through and crust is browned. Slice and serve.

Enjoy this pizza with a fresh green salad for a lunch or dinner. Refrigerate any leftover pizza and reheat it later.

Frozen pre-made pizza crusts are readily available at the supermarket and are vegetarian. You may also find fresh pre-made crusts available at your grocery store.

If you have extra time, it is worthwhile to make your pizza dough. A whole wheat vegan pizza dough may add just the right touch. If you'd rather avoid gluten, you can make a vegan cornmeal pizza crust instead.

For that fresh yeast dough texture without having to let the dough rise, many grocery stores have pizza dough available in the refrigerated section next to the cheese and typical pizza toppings. You only need to roll it out, add the toppings, and bake it per their recommendations. Frozen pizza dough is available from Rhodes and other brands. You let it thaw before shaping the dough. Be sure to wear an apron to keep stray flour off your clothes, and you will have to clean up your rolling pin, board, and the inevitable dusting of flour on the countertop and floor.