This tasty recipe is from Brit Woodruff - you can check out more of her healthy and plant-based recipes on her website!
Brit Woodruff is a UK-based recipe developer and food photographer who creates delicious, mostly plant-based healthy recipes.
3 Mini Courgettes
1/4 Red Onion
12 Asparagus Spears
3 Tbsp Avocado Oil
180g Green Pesto
1 Small handful of grated Vegan Mozzarella (per pizza)
6 Wholemeal Pittas
Basil Leaves (to serve)
Pre heat the oven at 180 degrees celsius and line a baking try with your Sasstainable silicone baking mat.
Thinly slice the courgettes, aubergine, and red onion and cut the ends off the asparagus spears.
Place the vegetables into a bowl, cover with the avocado oil and season well with salt and pepper.
Heat up a griddle pan, and place the veggies on to cook around 3 mins each side, until black lines appear.
Remove the veggies from the pan and set aside.
Spoon the pesto onto each pitta (roughly 1 Tbsp on each) and spread with a knife.
Then add the veggies to each pizza and sprinkle a small handful of the vegan mozzarella on top.
Transfer your pizzas to the prepared baking tray and place in the oven for 15 minutes.
Serve with basil and enjoy
Check your labels to make sure your pesto is vegan - or try making your own!