When you’re vegan you don’t have to do without anything. I keep telling people this! Pizza is a prime example. Here’s one I made for dinner the other night. It’s of the thin crust variety, topped with lots of lovely veggies and vegan cheese.
I’ve been having withdrawal symptoms from being able to visit Bristol’s Pepe Nero Pizzeria, which serves up the BEST vegan pizza I’ve ever tasted. So I thought it was about time I made one myself and serve it up with homemade garlic bread and a glass of tasty red wine.
A great pizza time-saver is using something as a ready-made base. I brought some Warburtons Sandwich Thins, which are large, square flat breads that are perfect for the job. I also picked up a jar of Napolina Pizza Topping, although you could just use passata or tomato purée.
Make your garlic bread by mixing crushed garlic into some vegan margarine, spreading it into some nice bread and placing in the oven for the last 5 mins of the pizza cooking.
Quick Vegan Pizza
Preparation/cooking time 20 mins
2 Warburtons Sandwich Thins
½ jar Napolina Pizza Topping
4 mushrooms, sliced
½ yellow pepper, cut into strips
½ red onion, sliced
3 medium tomatoes, sliced
10 green olives, sliced
25g mild vegan cheese (like Cheeze, Sheese or Vegusto), grated
Salt & pepper
Dried basil (optional)
1. Place your flat breads (thins) on baking trays.
2. Spread them evenly with pizza topping.
3. Sprinkle the cheese over the top of them, then arrange the vegetables on top of this.
4. Season with salt, pepper and dried basil.
5. Bake in the oven for 10-12 mins, at 200C/Gas Mark 6, until everything is cooked and melted in.
6. Serve with garlic bread and green salad.