Julie’s Vegan Pizza

Makes Two!

2 x BFree Stone Baked Pizza Bases
1 x red pepper
1 x yellow pepper
10 x stalks long stem broccoli
2 handfuls rocket
1 x tin chopped tomatoes
2 heaped TBSP. tomato paste
2 TBSP. agave
2 x white onions
2 tsp. paprika
olive oil and a some extra agave on hand
2 Tbsp. pine nuts

Pre-heat oven to 200C
Thinly slice onions into 1/2 moons and over a medium high heat, fry two onions with some olive oil. Once the onions start to soften (about 5 minutes), add approximately 1 tbsp. of agave in order to caramelize the onions for 2- 3 minutes, mix often. Set aside.

In a food processor, whizz the tinned tomatoes with the tomato paste and 1 tbsp. of agave until smooth. Set aside. This is your red sauce.

De-seed the peppers and thinly slice long ways. Place on a baking sheet and drizzle olive oil over the pepper. Roast in the oven for just 10 minutes – until soft.

Place the broccoli in a shallow pan and cover with just 2 cm. of water Over medium heat, allow the broccoli to cook for just 5 minutes. Drain and remove.

Now itโ€™s time to create your pizza!

Slather the BFree Pizza Base with your red sauce, top with the caramelised onions, red and yellow pepper, broccoli and each pizza gets a TBSP. of pine nuts and a sprinkle of paprika!

Cook for 10 minutes ( pine nuts will be perfectly toasted ) and once out of the oven, top each pizza with a handful of rocket. Enjoy!