I love pizza, especially vegan pesto naan pizza. Have you ever had Blaze pizza before? If so you’ll know what all the fuss is about. We seriously were addicted so bad for awhile it was a multiple times a week trip. But then I thought about it and for $20 we can make some REALLY good at home pizzas that are probably a lot healthier and can control exactly what goes into it. That’s where I came up with the idea for these copycat Blaze vegan pesto naan pizzas.
My go to order at Blaze includes the pesto sauce, vegan cheese, and LOTS of veggies. I mean spinach, onion, tomato, basil, roasted red pepper, green bell pepper, kalamata olives, arugula, and roasted garlic. There have been times it isn’t even cooked through because there’s so many veggies on top. The irony is we normally have most if not all of these vegetables at home, all of the ingredients to make pesto, and stuff to make pizza crust. But then you think about all the work needed to make pizza crust, and you could just as well get naan at the store. We find it often where the 2 packs are on sale 2 for 5, which means 4 servings for $5! The nice thing about making this pizza at home is that it’s a lot easier to skip the appeal of any cheese. And honestly, it’s not missing anything. The first time my husband tried this, he said, ‘dare I say, this might be better than Blaze!’.
What you’ll love about this copycat Blaze vegan pesto naan pizza?
- It’s homemade. You get the flavor of Blaze without leaving the house.
- Vegan! Feel free to add the vegan cheese or whatever type you like, but it’s a vegan pizza with ALL the flavors you want.
- No cheese needed. When I say it, I mean it. Like I said, feel free to add it, but you really don’t need it. This pizza brings all the flavor.
- Fully customizable. Don’t like tomatoes or mushrooms? Leave them off! This is almost like an art project, make it yours.
- Vegetable servings? You will easily pack 1-2 servings of vegetables on this pizza if you follow the recipe. How often can you say that you’re actually eating a healthy pizza that also tastes good? I can’t think of many times.
- It is fun! Some of my most fond memories growing up were making pizzas as a family. Each person gets their own naan and top them as a family. It’ll be fun and you can see what everyone’s favorite toppings are.
How to make this vegan pesto naan pizza?
- Soak the cashews prior to making the pesto. If you have a high power blender, you can shorten this time, but it’s recommended to soak at least 3-4 hours.
- Preheat the oven to 400°F.
- Prepare the garlic for roasting by peeling some of the paper off the outside and cutting about 1/4″ off the top of the bulb.
- Place bulb in aluminum foil and drizzle with olive oil.
- Roast for 40 minutes in the oven.
- While the garlic is roasting, make the pesto. In a food processor grind the pesto ingredients.
- Once the garlic is done, turn the oven up to 425°F.
- Remove garlic cloves from the shell.
- Assemble the pizzas by placing pesto on the naan and spreading it over the surface.
- Top with chopped vegetables, olives, garlic, and finally the spinach.
- Bake for 10-11 minutes.
- Top with arugula and cut into pieces.
Copycat Blaze Pesto Pizza
- 4 pieces of naan
- ¼ cup sliced onion
- ¼ cup kalamata olives
- 1 tomato, sliced
- ½ cup sliced mushrooms
- 1 bulb garlic, roasted
- 2 tsp olive oil
- ½ cup spinach
- ½ cup arugula
- 1 cup arugula
- 1/2 cup basil leaves, fresh
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup cashews, soaked
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1/3 cup olive oil
- 1/4 cup water
Make the Pesto Sauce
- Soak the cashews in warm water for at least an hour prior to making the pesto. The longer the smoother they’ll grind up.
- Wash the basil leaves.
- Add all pesto ingredients to a food processor. Pulse until smooth.
- If the arugula takes up too much space, add it in sections.
Roasted Garlic (Optional but suggested)
- Preheat oven to 400F. Peel papery layers off the outside of garlic. Chop about 1/4″ off the top of the garlic to expose the tops.
- Place clove on aluminum foil and drizzle generously with olive oil.
- Bake for 40 minutes. Check that cloves are slightly browning. If they aren’t, put them in for another 10 minutes. If they are, remove from heat. When they’re touchable, remove the cloves and peel the outsides off. They’re ready to eat!
Assemble the Pizzas
- Preheat the oven to 425F.
- Place the naan pieces on a baking sheet.
- Place about 1/4 of the pesto batch on the naan (more or less to your liking). This recipe doesn’t use cheese unless you would like to add it, so we use a generous amount to account for the lack of cheese.
- Add chopped vegetables to the pizza over top of the pesto. Next add roasted garlic and olives.
- Add spinach leaves as the final topping before going into the oven.
- Bake for 10-11 minutes.
- Remove from heat, cut into pieces, and enjoy!
This recipe would go great with a healthy dessert like this smoothie bowl.
Let me know what you thought of this in the comments below! How did it compare to Blaze in your opinion? Customize the toppings as much as you like. These are just our favorite veggies to throw on a pizza, but you can always add chopped bell pepper, roasted red peppers, jalapeno, roasted squash, or even meat and cheese. Make these pizzas fit what you love! We would love to hear from you.
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