Vegan pizza Mediterranée

Soy free
Nut free
Peanut free
Vegan
Italian
A recipe for vegan pizza with a Mediterranean or Middle Eastern twist. Investing pizza yourself is of course a healthy choice for yourself, but also fun to do with children. The toppings in this recipe are very colorful. Lots of vegetables, because with that you even make pizza a healthy choice. Especially if you omit the cheese, as we did this time. The muhammara (a delicious spread of paprika) is an original replacement for tomato sauce. Do you have left? Then you can use it as a sandwich spread or dip. We used our own bell peppers from a jar, but of course you can also grill your own bell peppers. Make sure they are slightly soft before you grind them.
Dinner & lunchPizza1 serving15 minutes preparation
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This is what you need

For the toppings:
Red pepper1/2
Zucchini1/2
Cashew nutslittle hand
Arugulalittle hand
Olive oilsplash

Kitchenware

Blender
Oven

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Gently squeeze the grilled pepper pieces so that the moisture is out as much as possible. Place the bell pepper on clean tea towels and pat them dry as much as possible. Keep 1 large piece of bell pepper aside for the topping.
  2. Put all the ingredients for the muhammara in the blender and grind to a coarse mixture in about ten seconds.
  3. Grill the bell pepper and zucchini in a dry grill pan for 5 minutes.
  4. Cover the pizza base with the muhammara, the grilled vegetables and a handful of cashew nuts.
  5. Bake the pizza in the oven for 8-10 minutes.
  6. Garnish with a handful of arugula and a dash of olive oil.

Tip(s)

  • There’s probably some muhummara left. Use it as an alternative to hummus or other spreads.