This is a super pizza and it is quite simply delicious. The picture above is taken before it enters the hot oven, and before it is smothered with melting vegan cheese (choose your own brand). The base is made in part with cornmeal, smeared with a spreading of freshly-made pesto, and topped with freshly cut tomatoes, sundried tomatoes, root garlic (normal will do), chilli olives and extra virgin olive oil – glorious !!! A winner in my home !!! Flavour galore !!!
Serves 4 – makes two round pizza bases around 12” each.
For the base, please see my Moroccan Pizza recipe – then substitute half of the flour with cornmeal/polenta flour, otherwise follow the recipe.
INGREDIENTS FOR THE TOPPING
You will need my pesto recipe (please follow it, but instead of parsley use basil) – if time is pressing, use a vegan brand from a jar.
- 2 cups pesto (1 cup per pizza)
- 2 large tomatoes, sliced
- 2 roots garlic, chopped
- 4 garlic cloves, chopped finely
- 12 whole cherry tomatoes
- ½ cup sundried tomatoes,chopped
- drizzle of olive oil
- green spicy olives of your choice
- 2 cups grated vegan cheese (optional)
Roll pastry out, and place on to two ready-greased dishes. Then spread the pesto evenly, leaving an inch clear at the edges all round.
Next arrange all the ingredients (except for the vegan cheese), as per the main picture above, on top of the pesto base. Place in preheated hot oven for 15 -20 minutes, bring out, sprinkle on your cheese and drizzle some more olive oil. Allow the cheese to melt in the oven for a further 10 minutes or so – feel free to check it.
Serve hot and Enjoy !
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