Garden Pizzas

BY Ceres Organics

vegan   

Ready in 30 minutes | Serves 4-6


Ingredients

MEAN GREEN

PESTO

2 cups tightly packed fresh basil and or coriander mixed

½ cup Organic RAW Whole Almonds

1 garlic clove

½ cup Organic Olive Oil, Extra Virgin Cold-Pressed

sea salt and pepper to taste

juice of 1 lemon

3 tablespoons Savoury Yeast Flakes (Organic Seasoning)

PIZZA

1 pizza base

handful of rocket or mixed greens

red onion, cut into wedges

marinated artichokes, roughly chopped

ROASTED PEPPERS PIZZA

TOMATO PEPPER SPREAD

2 red peppers, roasted

½ cup Organic Sundried Tomatoes in Extra Virgin Olive Oil

¼ cup Organic Olive Oil, Extra Virgin Cold-Pressed

pinch of Organic Garlic Powder

½ teaspoon cumin

½ teaspoon Organic Cayenne Pepper

1½ cups walnuts, roughly chopped

sea salt and pepper to taste

PIZZA

1 pizza base

2 bunches of asparagus

1 roasted beet, sliced

handful cherry tomatoes, halved

1 handful of mixed greens

fresh thyme and rosemary

Method

MEAN GREEN
First prep the asparagus, preheat your oven to 210°C, and line a baking tray with baking paper. Trim your asparagus ends and place on the baking tray with the baking paper, drizzle with olive oil and season with sea salt and pepper. Roast for 15 to 20 minutes.

While the asparagus is roasting, make the pesto by combining all ingredients to a food processor or blender and process until smooth.

To assemble, spread your pizza base with the pesto. Top with the remaining ingredients and bake for 10-12 minutes.

ROASTED PEPPERS PIZZA
To make the sundried tomato spread, add all ingredients to a food processor or blender and pulse until smooth.

To assemble, spread your pizza base with the tomato pepper spread. Top with the remaining ingredients and bake for 10-12 minutes.