Pinsa Margherita with vegan bolognese
Not pizza margherita, but pinsa margherita. Ok, and maybe a little more than a regular margherita. Because this tomato sauce is a vegan bolognese, which means it is extra thick and filled with protein-rich seitan. Other than that, pinsa is just too good to top with lots of special ingredients. Tomato sauce, vegan mozzarella and basil is already thoroughly enjoyable. If you use vegan mozzarella and our vegan bolognese, you keep your pinsa plant-based. Top if you have a party and want to hand out tasty snacks, but also if you just want an easy dinner for yourself.
Dinner & lunchPizza & pinsa2 servings20 minutes preparation
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This is how you make it
- Preheat the oven to 200°C.
- Halve the cherry tomatoes.
- Place the pinsas on a baking tray.
- Spread 3 tablespoons of vegan bolognese tomato sauce evenly over each pinsa.
- Tear the mozzarella into pieces and top the pinsas with this.
- Add fresh basil leaves to taste and divide the cherry tomatoes over the pinsas.
- Bake the pinsas in the preheated oven for 8-10 minutes, or until the edges are golden brown and the vegan mozzarella is melted.
- Drizzle with olive oil to taste (optional).
