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Pesto Pitta Pizza

By Sinead Ryan, Recipe Developer for Nutritank and a 2nd year Medical Student at Cardiff University

Not traditional but certainly quick to prepare and tasty to eat!


This recipe serves 1 person but you could easily make 2 or 3 pizzas at one time and freeze them for a later day.

INGREDIENTS:

Pizza:

1 wholemeal pitta

¼ jar pesto (or homemade – see below)

Salt and pepper (to taste)

4 cherry tomatoes

½ red onion

1 chili (optional)

2 mushrooms

2 tbsp sweetcorn / peas

1 chili (optional)

Basil

Sprinkle of Nutritional Yeast

Pesto:

½ avocado

1 garlic clove

60g tofu

Large handful basil

Salt and pepper to taste

Water

METHOD:

1) Preheat oven to 180 °C and line 1 baking tray with parchment paper (or a reusable silicon baking mat).

2) If making pesto, blend all ingredients in food processor, adding water occasionally until desired consistency.

3) Cover pitta with pesto using a knife or spoon.

4) Chop tomatoes into slices and place on top of pesto.

5) Finely chop onion and chilli, place these onto the pitta pizza.

6) Chop mushrooms and add these to the pitta pizza along with the sweetcorn / peas or any other topping that you desire.

7) Heat in the oven for about 20-30 minutes until all vegetables are cooked.

8) Finely chop basil and sprinkle on top.

Sprinkle on the nutritional yeast for garnishing.



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