Sunday, July 1, 2012

Brace yourself...vegan pizza!

Vegan pizza
This is cheats pizza, as i used a ready-made pizza base, however it's still delicious.. and i made the tomato sauce from scratch. Admittedly the first pizza i made was the most successful, however we ate it too quickly to allow time for photos. The key to remember - less is more. The pizza photographed had slightly too much of everything which made things taste a little steamed, rather than sizzled. So less of everything will lead to a more delicious result. 

1 ready-made pizza base.

Tomato Sauce:
1 onion, finely diced
1 clove garlic, finely minced
salt and pepper
1 carrot, finely diced
1/2 massel imitation "chicken"stock cube
1 tsp oregano
1 jar tomato passata 
1 tsp sugar

sliced mushrooms
sliced spanish onion rings
sliced green pepper
halved cherry tomatoes
pineapple pieces
zucchini ribbons
kalamata olives

For tomato sauce - in a large non stick pan add the onion, garlic, salt and pepper and sauté for a few minutes, watching closely so they don't start to burn. Add carrot and massel stock cube with a splash of water so that things don't begin to stick. Stir. Add the oregano, passata and sugar. When it starts to bubble, turn the heat down and let it cook for about 20 minutes to reduce. Take it off the heat and set aside while you prep your toppings.
Slice up a storm to ready your toppings.
Spread a few spoonfuls of tomato sauce on your pizza base and then begin to layer up with veggies, remembering less is more.
Pop into the oven and cook for about 30 minutes, until the base is toasty and the veggies slightly crisped. 

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