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Vegan Pizza Topping - Orgran


  • Prep Time: 20m
  • Cook Time: 40m

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Ingredients

  • Baba Ganoush Ingredients:
  • 1 large aubergine
  • 3 garlic cloves, crushed
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • Dairy Free Pesto Ingredients
  • 1 cup fresh basil and parsley
  • 2 garlic cloves, crushed
  • 1/4 cup pine nuts
  • 4 teaspoons olive oil
  • Juice of ½ lemon
  • Additional ingredients
  • 1 small red onion, sliced in thin rounds
  • tofu, diced in 1cm squares
  • 2 marinated artichokes, sliced
  • 6 cherry tomatoes, sliced in half
  • 1/2 cup sliced kalamata olives
  • 2 tablespoons tahini

Method

  • Baba Ganoush Method –
  • Cut the aubergine in half lengthways and oil the cut sides then place in a grill with the cut sides down and cook until the skin has blackened and the flesh is soft.
  • Blend the aubergine with the garlic and the lemon juice then place in a bowl and stir in the tahini.
  • Dairy Free Pesto Method –
  • Blend the basil and parsley with the other ingredients until smooth.
  • Create pizza base using Orgran Pizza & Pastry Multi-Mix; follow instructions on the pack.
  • 1. To assemble the pizza, place a good layer of baba ganoush over the pizza base then dot the pesto over the top.
  • 2. Spread the thinly sliced red onion all over the top and then arrange all the other ingredients over the top as well.
  • 3. Finally, trickle the tahini over the top.
  • 4. Place in a preheated 200°C / 390°F oven and cook for 15-20 minutes.
  • 5. Unlike most traditional pizzas, this version is topped with a good selection of vegetables, tofu to supply protein without the saturated fat, and healthy fats from tahini and pesto.