- 150g diced onion
- 3 large garlic cloves
- 2 tins chopped tomato or 1 tin and 500g passata
- 2 tsp tomato ketchup or 2tsp sugar
- 1 tbs olive oil
- Salt and pepper to taste
- Small handful basil leaves roughly chopped
- 2 cups vegan mozzarella or regular
- 100g Brussel sprouts halved
- 6 cooked chestnuts
- ½ cup pomegranate seeds
- Fresh rocket
- Balsamic vinegar
- Extra virgin olive oil
Who doesn’t love pizza?! The perfect crowd pleaser to prepare for any Christmas party.
Heat a large pan with 1 tbs olive oil, add the onions and cook for 5-10 minutes until translucent and starting to caramelise. Do not let them catch and burn, so keep on a low heat.
Once the onions are cooked down add the garlic and cook for a further minute or two. Add in the tomatoes, 1 tsp salt and a good grind of pepper, the tomato ketchup or sugar. Stir to combine, turn the heat up to a simmer and then reduce to a low heat to cook down, stirring occasionally. Cook for about 15minutes.
Pre heat the oven to 200°C.
Remove from the heat. You can either blend to make a smooth sauce using a stick blender or leave chunky.
When you’re ready to serve, cut a whole out of the middle of the pizza crust and place the bases and the holes on a baking tray, or pizza tray.
Spread them with the tomatoes sauce, top with the cheese, sprouts and crumbled chestnuts. Drizzle with the oil and place in the oven until the cheese is bubbling and bases cooked and crisp.
Remove from the oven and place on serving plates, top with rocket leaves, pomegranates and a drizzle of balsamic vinegar.