We’ve been making lots
of tasty vegan pizzas lately.
We’ve fallen for
Vegusto (more on that in the next post), so we’ve used their “hotsami” and
melting cheese as toppings on pizza.
One of our favourites
is with mushrooms, corn, olives and spinach.
Basically, any
combination of vegetables will work fairly well (courgette gets a bit slimy,
though).
Just roll out the
dough, spread with sauce, add the toppings, then bake for 15-25 minutes at 200
C. Yum!
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