Veggie-loaded Pita Pizza

Veggie-loaded Pita Pizzas with caramelised onions and a sneaky pesto! This delicious recipe was created by @Rainbownourishments 👩‍🍳

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min

    Ingredients

    Caramelised Onions

    • 1 red onion, sliced
    • Dash of olive oil
    • 1 tsp coconut sugar
    • Dash of balsamic vinegar

    Sneaky Pesto

    • 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

    Pita Pizza

    • 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

    Method

    1

    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.

    2

    Preheat the oven to 180°C (355°F).

    3

    To make the pesto: Add all ingredients to a food processor and process until it forms a paste. Set aside.

    4

    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.

    5

    Bake the pita pockets in the oven for 10-12 minutes or until the vegetables are cooked.

    6

    Dollop the pesto on the baked pita pizzas. Enjoy immediately!

    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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