One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
Preheat oven to 475 degrees.
Spray a 16” round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape. Add pesto to dough and spread evenly, leaving an inch of crust along the border.
Top with tomato slices and parmesan. Place in the oven 12-17 minutes, or until crust is brown and crispy. Remove from the oven and top with salad greens*, pine nuts, balsamic glaze and red pepper flakes.
*The greens will wilt if not eaten right away. If you are sharing this pizza and plan on eating it all at once, then I say, pile on the greens and eat away. But, if you know you’re not going to finish it in one sitting, then I would suggest adding the greens one slice at a time.
16 oz pre-made pizza dough
½ cup pre-made pesto recipe links above
1 large tomato sliced in rounds
¼ cup vegan parmesan
1 cup mixed salad greens
¼ cup pine nuts
balsamic glaze to taste
red pepper flakes to taste (optional)