Soul food gets the the pizza treatment in this easy, vegan recipe. A vibrant chard pesto takes the place of traditional marinara for a lighter alternative to heavy cheeses and sugar-laden sauce. Avoid the delivery fees and make dinner drool-worthy when you make this delicious vegan, nut-free, fried okra and chard pesto pizza!
Top It Off
Fried okra is one of my all-time favorite foods. I have countless memories of eating them hot and fresh from the skillet, piled beside barbecued pork or or baked beans. The undeniably unique crunch, accessibility, and connection the South are a few reasons why fried okra has a special place in my heart. So, I decided to use it as a pizza topping in this fried okra and chard pesto pizza recipe!
Fried okra pizza. It might sound a little weird until you take a bite. Crunchy okra, snappy cabbage, and soft roasted onions taste amazing piled on top of tangy pesto sauce and thick crust. Incredible texture and explosive plant-based flavor all in one pizza pie. The dough is unbelievably easy, but you can substitute store-bought dough if you’d like.
Shine Bright
Don’t know what to do with extra produce that may be past its prime? Pizza is the perfect vehicle for veggies and herbs to get their shine on. Pesto makes great use of leafy greens, while onions and cabbage make deliciously affordable pizza-toppers. Healthy pizza is a possible.
I’m such a fan of the bright colors of this fried okra and chard pesto pizza- they signify good-for-you, fresh flavor that your whole family will love. Step outside pepperoni (love a pep tho) and use fresh, seasonal ingredients to amp up the experience. Experiment with different toppings that you have on hand in your kitchen. This unique, delicious pizza will become a go-to when you want something comforting and special.
Fried Okra & Chard Pesto Pizza
Equipment
- food processor
Ingredients
Crust
- 1 cup all-purpose flour
- 1 cup bread flour
- 1 packet instant yeast
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp garlic powder
- 3 tbsp extra virgin olive oil
- 3/4 cup water
Pesto + Toppings
- 2 cups chard
- 1 cup olive oil
- 2 cloves garlic
- 1 lemon (juice)
- 1/2 tsp dried oregano
- 1 pinch red pepper flakes
- salt and pepper to taste
- 1/4 cup white onion sliced
- 1/3 cup red cabbage chopped
Fried Okra
- 2 tbsp vegetable oil
- 1 cup okra trimmed and halved
- 2 eggs beaten
- 3/4 cup white cornmeal
- 1 1/2 tsp table salt
- 1 tsp pepper
Instructions
Fried Okra
- Add oil to skillet. Preheat skillet to medium high heat. Combine cornmeal, salt, and pepper. Dip okra pieces in egg, then cornmeal mixture, coating evenly.You may have to do this in two rounds to avoid overcrowding skillet. Cook until all sides are golden brown. Set aside to cool.
Pesto
- Add garlic to processor and pulse to finely chop. Add chard, lemon juice, red pepper flakes, salt, and pepper. Pulse to chop, gradually adding olive oil until oil is fully incorporated. Scrapes sides of food processor and repeat.
Dough
- Combine flours, yeast, salt, sugar, and garlic powder in a large bowl- making sure that ingredients are thoroughly combined. Add olive oil and water, then use a wooden spoon to stir. Mix until a sticky dough forms and pulls away from sides of bowl.
- Place dough into a well-oiled bowl and cover tightly with plastic wrap. Let rise for 30 minutes, or until doubled. Punch down, then use your hand or rolling pin to stretch and form a 10-12 inch circle. Press out toward the edges to form crust.
- Brush pizza dough generously with olive oil, then layer pesto. Top with onions, cabbage, and fried okra. Sprinkle with salt and pepper. Cook at 450 for 15-18 minutes. Let cool.