Portobello Mushroom Pizzas with Ribboned Courgette & Basil Pesto

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Vegan & Veggie (5 Nights For 4) on Sunday, October 30, 2022.

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This plant-based pizza is loaded with tasty toppings! Sweet balsamic onions, portobello mushrooms, courgette ribbons, garlic tofu sauce and a rich basil pesto make this a meal to remember! Served with fresh mesclun and crunchy walnuts for the crunch factor.

Ingredients

To Serve

100g mesclun
1 pack chopped walnuts
80g vegan basil pesto

Pizza

400g portobello mushrooms, thinly sliced
1 drizzle of oil
1 pack wholemeal pizza bases
1 brown onion, thinly sliced
100g garlic tofu sauce
1 pack tomato paste
2 tomato, thinly sliced
2 courgette, peeled into ribbons
2 tsp brown sugar, optional
1 Tbsp balsamic vinegar
1 drizzle of oil
2 Tbsp sweet chilli sauce

Steps

220°C (or 200°C fan bake). Preheat two oven trays.
Thinly slice onion and mushrooms. Heat a drizzle of oil in a large frypan on high heat. Cook onion for 3-4 minutes, until browned and softened. Add mushrooms and cook for 3 minutes further, until tender. Add balsamic and brown sugar (see tip) to pan and cook for a further 1 minute, until caramelised. Season to taste. Peel courgette into ribbons and thinly slice tomato. Set aside.
In a small bowl, mix tomato paste and sweet chilli sauce together . Divide tomato paste mixture between bases. Top with onion and mushroom mixture, tomato and drizzle with garlic tofu sauce. Arrange courgette ribbons over the pizza. Drizzle pizzas with olive oil and season.
Transfer pizzas to preheated trays and cook for 12-14 minutes, until the bases are crisp and golden around the edges. Swap trays halfway to ensure even cooking.
Dollop pizza with basil pesto and sprinkle with walnuts. Slice and serve mesclun on the side.

Nutritional Information

Energy	2626 kj 628 kcal
Protein	20.4g
Carbohydrate	75.1g
Fat	25.2g