There’s definitely an improvement in the weather up here. Don’t get me wrong there’s still a bite to the air. But the longed-for sun has arrived and we’ve had a glorious few days in the garden. Warm enough to enjoy some alfresco meals. Admittedly they’ve been in a sheltered spot with ski jackets on but hey at least we were outside. And at long last, it feels like I can start to plan more al fresco dinners. And here’s what we had in the garden over the weekend — Courgette & Artichoke Pizza — it’s top of my list of easy-to-make vegan pizzas. I might just try it on the barbecue at the weekend…
Prep | 5 mins
Cook | 15-20 mins
Serves | 4
INGREDIENTS.
1x400g pre-rolled fresh pizza dough
2tbsp extra virgin olive oil
Salt and pepper, sprinkle of
1tsp dried oregano
115g vegan Parmesan, grated
1x vegan mozzarella ball (approx 200g), cut into thin slices
1 courgette, topped and tailed then cut into thin slices with a mandolin, blot dry with kitchen paper
1x 280g jar of artichoke hearts in oil, drained
2tbsp pine nuts
1 lemon, juice and zest of
half a small bag of fresh basil (around 30g), leaves only, torn
Sprinkling of crushed chillis, optional
METHOD.
Preheat your oven to fan 180C. Mix together the olive oil, salt, pepper and oregano in a small bowl then thinly brush over the base. Evenly spread the parmesan and mozzarella slices. Dot the base with courgette and artichoke then scatter over with pine nuts and bake on the top shelf for 15-20 mins or until cooked through. Drizzle over with lemon juice. Evenly sprinkle with zest and torn basil leaves and if you like some heat, a little crushed chilli.
copyright (c) Misterrands.com
@misterrands 