Easy Vegan Leek and Scallion Pizza
This vegan leek and scallion pizza has all the flavors of spring. A golden, flaky puff pizza crust is topped with sauteed leeks, herbs and fresh cherry tomatoes.
Servings: 8 slices
Calories: 247kcal
Ingredients
- 1 sheet puff pastry (I used Pepperidge Farm's puff pastry sheets, which are vegan)
- 1½ tablespoon extra virgin olive oil (divided)
- 2 cloves garlic (crushed and then thinly sliced)
- 2 shallots (thinly sliced in half-moons)
- 1 leek (halved lengthwise. Clean all grit hiding within the leaves and slice thinly)
- 6 scallions (spring onions, chopped into 1-inch lengths)
- 1 tablespoon thyme (chopped roughly)
- Salt and ground black pepper to taste
- ½ cup vegan parmesan cheese
Optional toppings
- capers
- cherry tomatoes (halved or quartered)
- kalamata olives or black olives (sliced)
Instructions
- Heat ½ tablespoon oil in a skillet. Add the onions along with garlic, salt, ground black pepper. Saute for a minute.
- Add the leeks and scallions and continue to saute, stirring frequently, until the onion starts to caramelize and the veggies are soft, about 5-8 minutes. Stir in thyme.
- Preheat the oven to 415 degrees Fahrenheit.
- Roll out the puff pastry a little to about 10 by 14 inches. Place on a baking sheet, then use the tines of a fork to make holes all over, leaving a 1-inch border all around the edges.
- Spread the vegan parm and then the veggies over the crust, leaving the 1-inch border clear.
- Bake 15 minutes or until the puff pastry is golden and crispy. Remove the pizza from the oven and scatter on one or more of the optional toppings.
- Slice and serve.
Notes
- Nutrition info doesn't include optional toppings of capers, cherry tomatoes and olives.
Nutrition
Serving: 1slice | Calories: 247kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg