Love a good pizza? So do we! They’re quick, easy and super delicious. Let Them Eat’s Founder, Head Chef, Chief Recipe Developer and Managing Director, Tanya, has just bought a very fancy Gozney home pizza oven – and she’s getting a kick out of experimenting with pizza taste sensations. Whether you have a traditional oven or pizza oven, you’ll love replicating Tanya’s vego favourites. Ready for some pizza inspiration?!
TANYA’S FAVOURITE PIZZA RECIPES (THEY’RE ABOUT TO BE YOURS TOO!)
1. GARLIC BREAD WITH A TWIST
If you love accompanying pizza with butter-laden, steaming hot garlic bread, you’ll love this contemporary twist on an old favourite. Whip up some miso butter (gently heat miso paste and mix with butter), and then sprinkle your bread with parmesan cheese. It’s to-die for!
2. POTATO, GARLIC AND ROSEMARY, OH MY!
Slice your potatoes as thinly as possible (on a mandolin if you have one). Lay the potato slices on the pizza base. Drizzle a generous amount of olive oil and sea salt on the top, and then sprinkle your desired amount of rosemary on the potato – we recommend quite a lot!
3. THE OLD CLASSIC, MARGARITA!
With pizza, we believe less is more. That’s why a classic margarita is always a winner. To whip up a quick margarita, we have a few time-saving tips. Firstly, spread passata on the bottom, lay sliced fresh mozzarella on the top, and then finish with slices of tomato and fresh basil. Lastly, sprinkle a generous amount of salt on the pizza to elevate the flavours. If you don’t have fresh basil, our hack is to use basil pesto instead which can be stored in the freezer, giving it a super-long lifespan.
4. MISO BUTTER, PAN-FRIED MUSHROOMS AND CHARRED BROCCOLINI – YES PLEASE!
This is one of our all-time favourites, and we promise it will be yours too. Use the left over miso butter from your garlic bread to lightly baste your pizza base. Pan fry your broccolini until golden, then add in sliced mushrooms at the end to soften. Add mozzarella cheese and a sprinkling of parmesan to the pizza base, and top with your pan-fried broccolini and mushrooms. Mmmmmmm….
5. PUMPKIN, HUMMUS, CHILLI, CORIANDER, RED ONION, AND GOAT’S CHEESE – A FLAVOUR HIT!
We love a good pumpkin pizza – it’s flavoursome, hearty and easy to make. So here we go! Smother your pizza base with hummus. Thinly slice pumpkin (a mandolin is good here) and pop it in the oven for 15 minutes at 180 degrees C or until soft. Lay it on top. Sprinkle thin slices of red onion, sliced chilli (or dobs of chilli jam), fresh coriander and goat’s cheese on top also. And bob’s your uncle!
6. PUMPKIN, BROCCOLINI AND BABY BOCCONCINI – PREPARE TO BE WOWED!
A variation on the theme, this pizza uses a tomato base (jar of passata) with roasted pumpkin (cut the pumpkin in small cubes and roast for 30 mins at 180 degrees C), chargrilled broccolini, red onion, sliced red chili and baby bocconcini balls lovingly arranged on top. It really is heaven in every bite!
VARIETY IS THE SPICE OF LIFE (YES, WE’RE TAKING ABOUT PIZZA TOPPINGS!)
There are endless topping combinations that you can try, but here are a few favourites using Let Them Eat produce that we love:
- ‘Italiano’ pizza – If you love it spicy, our ‘Italiano’ pizza uses Let Them Eat vegan pepperoni. Simply add olives, red capsicum, mushrooms, red onion, chilli flakes and pepperoni as your topping – and enjoy!
- Vegan meat pizzas – You can create more traditional flavours using a BBQ sauce base with Let Them Eat vegan turkey roll, corn, red onion and coriander toppings. Yum!
