This recipe takes into account that you have your pizza dough shaped and ready to go.
The secret to a great vegan pizza is to replace the moisture that usually comes from cheese with pine nut sauce base and soft vegetables like eggplant or zucchini.
Don’t forget to preheat your oven to the highest setting, generally 290C/550F, for at least 45 minutes.
our favourite, no cheese pizza please
ingredients
one quantity of pre-made pizza dough, shaped and ready to go
one quantity of pine nut sauce
1 – 2 red and green peppers, cut into slivers
1 small eggplant or zucchini, cut into rounds
8 – 10 cherry tomatoes
½ cup chopped green olives
¼ cup fresh rosemary & oregano leaves, finely chopped
prepare your vegetables
- Brush your eggplant or zucchini slices with oil and heat a heavy-bottomed skillet until hot. Cook your slices until a little golden around the edges. Remove and drizzle in a tablespoon of oil and cook the red peppers until charred around the edges. When sufficiently charred, scoop them out onto a large plate and repeat the same procedure with the cherry tomatoes.
to assemble
- Drizzle a little oil over your base, then two generous spoons of pine nut sauce. Sprinkle over your freshly chopped herbs, vegetables, and olives. When finished, brush the outer edge with olive oil.
cook your pizza
- In the preheated HOT oven, scoot the pizza (still with the baking sheet) onto the pizza stone or preheated baking tray. Bake for 8 – 10 minutes. After 2 minutes of baking, lift the dough and slide the baking paper off – but if you forget – no problem, the baking paper gets brittle where there is no pizza.
When it comes out of the oven, sprinkle it with pine nut parmesan, fresh basil, and oregano.
serve with
A big green salad of arugula leaves, toasted pinenuts, and shaved parmesan with a sweet balsamic and olive oil dressing.
note
Because of the hot oven, the cooking time is quick, so as one pizza comes out, the next one goes in, and by the time you have finished the first pizza, the next one is ready!
