Preheat oven to 425°F.
Heat oil in a skillet over medium-high heat. Add onion and pepper and cook, stirring frequently, for 5 minutes. Add garlic and zucchini and cook, stirring occasionally, for 10 minutes, or until vegetables are tender and fragrant.
Meanwhile, place crust on a baking sheet and spread evenly with pesto. Spread sautéed vegetables over pesto and arrange tomato slices on top. Sprinkle a pinch of salt over (if using) and top evenly with vegan Parmesan cheese. Add basil leaves if desired.
Bake for 17 to 20 minutes, until crust is lightly browned and topping is bubbling.
Makes 1 (10-Inch) Pizza
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
½ red bell pepper, cut into long, thin strips
3 cloves garlic, chopped
1 small zucchini, peeled and thinly sliced
1 (10-inch) uncooked, prerolled pizza crust, thawed if frozen
1 cup Basil Pesto or storebought
1 tomato, cored and sliced
Sea salt (optional)
¼ cup store-bought vegan Parmesan cheese
¼ to ½ cup fresh basil
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.