Autumn Pesto, Portobello, and Artichoke Pizza

Autumn Pesto, Portobello, and Artichoke Pizza

Prep Time: 20 min Cook Time: 25 min Total Time: 45 min Servings: 4

At This and That Kitchen, this pizza recipe is extremely near and dear to our hearts, as we have been making various versions of it ever since we first transitioned to a plant-based diet - and even today, it is definitely one of our favorite dishes to throw together after a long week at work! We absolutely love the combination of toppings and often switch out the ingredients for the pesto to suit the season. Because this version - featuring a savory, autumn-inspired pesto made with kale and pumpkin seeds - is one of our absolute favorites, we thought it would be the perfect recipe to share to usher in the new season! And not only is this pizza - loaded down with plenty of portobello mushrooms, artichoke hearts, and onions - extremely flavorful, it is also incredibly easy to pull together! We love to open a couple of beers or mix up a couple of cocktails on a Friday evening and make one of these incredible pizzas together - and we know you’ll enjoy it just as much as we do! So give it a try this weekend, and be sure to tag us in a picture of your creation on Instagram!



For Pesto:

  • 1 cup raw unsalted pumpkin seeds

  • 1 packed cup kale, stems removed

  • 1 cup vegan parmesan

  • 2 garlic cloves, minced

  • 2 tbsp olive oil

  • 1 1/2 tsp salt

For Crust:

  • 1 tbsp quick-rise instant yeast

  • 1 tbsp sugar

  • 1 cup warm water

  • 3 tbsp olive oil

  • 1 tsp salt

  • 2 1/2 cups all-purpose flour

For Toppings:

  • 2 portobello caps, sliced

  • 1/2 cup artichoke hearts

  • 1 small yellow onion, thinly sliced

  • 1/2 cup vegan parmesan

  • 1/4 cup fresh basil leaves

  • 2 tbsp olive oil


  1. Preheat oven to 450° F (230° C). Line a baking sheet with parchment paper.

  2. Place mushrooms on lined baking sheet and roast in oven until they are tender throughout.

  3. Add the pumpkin seeds and vegan parmesan to a food processor and process until it resembles a crumbled mixture. Add the remaining pesto ingredients and process until the mixture is smooth and the kale is completely broken down. Taste and adjust seasonings as needed, adding more olive oil for a smoother texture, more salt to make the flavors pop, or garlic to give it more of a kick. Tip: You can save yourself a ton of time with a garlic press like this one

  4. Add the yeast, sugar, and warm water to a large mixing bowl and whisk to combine. Set aside for 10 minutes to allow yeast to activate.

  5. While the yeast for the crust activates, add 2 tbsp olive oil to a skillet and sauté onions on medium-high heat until they are tender and translucent.

  6. Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix until a wet dough forms. Allow to rest for 5 minutes.

  7. Thoroughly dust a clean surface with flour and turn the dough out onto the flour. Thoroughly dust the ball of dough with flour. Begin working the dough with your hands, folding it over itself 3-4 times. Spread the dough out into a large disc. Tip: If you feel any sticky spots, just dust with flour until it no longer sticks to your fingers. 

  8. Transfer the crust onto a pizza pan (or an upside down cookie sheet) and place in the oven for 5 minutes. After 5 minutes, remove and spread the pesto evenly over the crust. Layer on the toppings in the following order: 1/2 cup vegan parmesan, sautéed onions, roasted portobello strips, and artichoke hearts.

  9. Place back in the oven, and bake until the crust is thoroughly cooked and toppings are heated throughout - about 15 minutes. Remove, let sit for 5-10 minutes, and top with fresh basil.

  10. Enjoy!