A few months ago, when I was reading Vegan Life Magazine, I saw a recipe for 10-minute pitta pizzas. They looked so tasty that even though I hate cooking, I felt compelled to make them.
The original ingredients included olives and artichokes, but I left those off because, well….olives and artichokes. Also, it didn’t include the pesto. Even though it was shown in the photo, it wasn’t listed in the ingredients.
Including preparation and cooking time, they only take about 20-minutes to make and they taste delicious. Winner winner vegan dinner!
Ingredients (Serves 2)
4 x pitta breads
50g chestnut mushrooms
1 tbsp pine nuts
Rocket lettuce
Basil leaves
1x Red chilli
15ml olive oil
1 tbsp vegan pesto
2 tbsp tomato puree
Method
Before you start, set the oven to 200° (fan assisted)
Cover two pitta breads with tomato puree and two with pesto
Sprinkle pine nuts over each pitta
Slice the mushrooms and spread over the pitta breads
Add a drizzle of olive oil over each pitta
Place pittas into the oven for 10 minutes
Once cooked, remove from the oven and add basil leaves, rocket lettuce and sliced chillies
Drizzle with olive oil
Nutritional Value per serving (2 pittas)
529 k/cal 73g carbohydrates, 15g protein, 19g fat, 1.3g saturated fat
So, if like me, you don’t like cooking but you need a quick and easy evening meal, why not give them a try?
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