Bethany's Vegan Kitchen

These little pizzas combine flatbread, topped with tomato sauce, slowly roasted vegetables and dairy free cheese. There’s a plethora of mock meats out there now, but I still find myself coming back to simple classics like roasted veggies for pizza toppings. Even my partner (who isn’t the biggest fan of roasted vegetables or dairy free cheese) really enjoyed these

Yield; Four pizzas Cook time; 40 minutes

You’ll need;

1. One courgette, sliced
2. One small aubergine, sliced
3. One red pepper, sliced into thick slices
4. One tablespoon of oil
5. Salt and black pepper to taste
6. Four tablespoons of tomato sauce
7. Four flatbreads
8. 120g dairy free cheese finely grated

Method;

• Start by preparing the vegetables and then putting them into a mixing bowl. Add the oil into the bowl, then season with salt and black pepper, stir well to combine
• Lay the vegetables in an even layer onto a baking paper lined tray, then roast in the oven at 200°C/180°C fan assisted for 30 minutes, turning them half way through
• While the vegetables roast, spoon a tablespoon of the sauce onto each flatbread. Sprinkle the cheese evenly over each flatbread, then when the vegetables are done add those on top
• Put the pizzas into the oven (at the same temperature 200°C/180°C fan assisted) for ten minutes, or until the base crisps up and the cheese melts

For the flatbreads I used Greek Style Flatbreads by Deli Kitchen which you can get from Tesco, ASDA, Morrisons, Sainsbury’s or Waitrose

I used Vitalite Dairy Free Cheese for this, it melted so well and has a mild, creamy flavour. You can buy it from Tesco and Sainsbury’s

I bought these products, they weren’t PR samples and this isn’t an AD, I just really like using these products