- 1 red onion, sliced
- Dash of olive oil
- 1 tsp coconut sugar
- Dash of balsamic vinegar
- 1/4 cup pine nuts, roasted or sautéed
- 3 cloves garlic, raw or sautéed
- 1 cup baby spinach, loosely packed
- 1 cup basil leaves, loosely packed
- 3 tbs olive oil
- Generous pinch of salt
- 6 BFree Foods Pita Pockets
- 3 tbs tomato pizza sauce
- 1 small capsicum, diced
- 1/2 cup mushrooms, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup vegan cheese, chopped or shredded
Veggie-loaded Pita Pizzas with caramelised onions and a sneaky pesto! This delicious recipe was created by @Rainbownourishments 👩🍳
To make the onions: Add the onion and olive oil to a medium-size saucepan over high heat and sauté until fragrant. Turn down the heat to low-medium. Add the coconut sugar and a dash of water. Sauté for 10 minutes or until the onions are very soft. Add the balsamic vinegar to de-glaze the pan and allow the liquids to evaporate. Set aside.
Preheat the oven to 180°C (355°F).
To make the pesto: Add all ingredients to a food processor and process until it forms a paste. Set aside.
Place the Pita Pockets on a lined baking tray. Spread the pizza sauce on each pita leaving a 1cm edge. Scatter the capsicum, mushrooms, tomatoes, vegan cheese and caramelised onions on top.
Bake the pita pockets in the oven for 10-12 minutes or until the vegetables are cooked.
Dollop the pesto on the baked pita pizzas. Enjoy immediately!