Recipe from 15 Minute Vegan by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Pitta breads make wonderful pizza bases that can be loaded with toppings before being baked until golden. Little hands love to help too!
4 white pitta breads
4 tablespoons tomato purée
4 chestnut (cremini) mushrooms, sliced
2 tablespoons jarred artichokes in olive oil
1 tablespoon pine nuts
1/2 teaspoon dried oregano
drizzle of olive oil
1 red chilli, deseeded and finely sliced
handful of rocket (arugula) leaves, to serve
handful of basil leaves, to serve
8 pitted black olives, slivered, to serve
Get creative with the toppings! Switch tomato purée for my lemon and almond pesto (see page 174 in 15 Minute Vegan) and experiment with flavoured oils.
Preheat the oven to 220°C/425°F/Gas 7.
Arrange the pitta breads on a baking tray and spread one side with the tomato purée.
Shake off any excess oil from the artichokes and roughly slice them, then lay onto the pittas.
Scatter over the pine nuts and oregano, then drizzle with oil.
Bake for 10 minutes until the base is golden. Scatter with chopped chillies, rocket leaves, basil leaves and olives to serve.
Enjoyed this recipe?
Unlike other many other noodle dishes, Singapore noodles are less greasy to eat and have a hint of spice. This dish is ready in under 15 minutes, for when you just fancy some spicy, veg-packed noodles.
There’s nothing more comforting than no-meat balls and a classic marinara sauce. Serve with egg-free spaghetti or loaded into sub rolls for the ultimate hot sandwich.