Bethany's Vegan Kitchen

Crispy, flaky puff pastry bases, topped with a homemade tomato sauce, dairy free cheese and toppings. These are easy to make, you can customise the toppings to suit you, and they’d be great for lunches, picnics, buffets or snacks

I’ll include how I made the sauce, but you could choose to go for shop bought to cut down on the prep time. If you want to make the sauce skip to the bottom for how I make pizza sauce

Yield; 18 Pizza Bites Cook time; 10-12 minutes

For the Puff Pastry Pizza Bites you’ll need;

1. 375g ready rolled puff pasty
2. 75g tomato sauce
3. 75g dairy free cheese
4. Toppings of your choice. I used fried green pepper, fried mushroom, beef style seitan and Quorn vegan ham
5. A little plain flour for dusting

Method;

• Start by allowing the pastry to come to room temperature before unrolling it
• Lightly dust your hands and a circular pastry cutter with a little flour, and then cut circles out of the pastry
• Transfer the pastry onto a lined baking tray. Top each with a teaspoon of tomato sauce, using the back of the spoon to spread the sauce onto the pastry. Sprinkle a little cheese on top, then add whatever toppings you like. If you’re using vegetable toppings they will need to be cooked beforehand, to remove excess moisture
• Bake the pizza bites at 220°C/200°C fan assisted for 10-12 minutes, or until the pastry has gone golden and crispy, and the cheese has melted
• Leave them to stand for 10 minutes before serving, they can be eaten warm or cold

Homemade Pizza Sauce

You’ll need;

1. One tablespoon of oil
2. One small brown onion, chopped
3. Two cloves of garlic, sliced
4. One 400g tin of plum tomatoes
5. One tablespoon of tomato puree
6. Half a teaspoon of dried basil
7. Half a teaspoon of dried oregano
8. Salt, sugar and black pepper to taste

Method;

• Start by heating the oil in a small saucepan over a medium heat. Once the oil has heated up, add in the onion and give it five minutes to soften
• Next add in the garlic and give it five minutes to cook with the onion. Now add in the tomato puree and let it cook off for a couple of minutes
• Add the plum tomatoes, basil, oregano, salt, sugar and pepper. I used about half a teaspoon of both salt and sugar, and plenty of black pepper
• Leave the sauce to cook and thicken for 15 minutes, then blend it until it’s completely smooth

This made just under 300g of sauce, you can freeze any leftover sauce or use it for pizzas, pasta sauce or serve it with meatballs