Pizza for an easy dinner!

It's easy to make pizza, right? You get a base, chuck stuff on top, bake it briefly at a high temp.

Where I tend to go wrong is that I load toooooooo much stuff on top and it becomes rather stressful to eat, what with all the bits falling off on to your plate, the table and the floor. (This is particularly a problem if you don't have a dog.)

Martin Leach from Ponsonby News is a vegan-friendly vegetarian foodie, and he regularly alerts me to delicious vegan eats. So when he told me about this pizza topping, I knew I had to try it.

On the pita bread bases, I layered:

• tomato paste
• a big handful of mozzarella Cheezly from the freezer (I froze it ready grated for just such an occasion)
• slices of fresh tomato
• thinly sliced onion which had been sauteed in a little olive oil and balsamic vinegar
• a handful each of sultanas and pinenuts
• a couple of tablespoons of capers

I baked the pizzas for less than 10 minutes at about 200C. It was delicious! The right amount of topping, a delicious mix of flavours, and putting the Cheezly low in the layers meant it stayed gooey and creamy (it has a habit of drying out when it's right on top).

With a nice salad or some veges on the side (I served it with lightly stir-fried asparagus and capsicum) this is a quick and easy meal.

Posted: Tuesday 6 December 2011

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