Name: Moroccan-style vegan puff pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tbsp harissa paste; 1 tbsp tomato puree; 1 tbsp chopped mint; 1 garlic, minced; For the toppings:; 1 roasted red pepper; 1 roasted yellow pepper; 1 red onion; ½ cup cooked chickpeas; ½ preserved lemon, finely chopped (optional); 1 chilli pepper, thinly sliced (optional); To garnish: chopped mint leaves

Moroccan-style vegan puff pizza

2 Jul 2019

by Wholeness

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

I make vegan puff pastry pizza regularly but always use different toppings and base sauce. This Moroccan style puff pizza is made with a spiced-up harissa sauce, roasted peppers and chickpeas. It was really yummy! ( I used gluten-free puff pastry, but normal, dairy-free version would work too). Served with a crispy salad you’ll have a filling meal!

Ingredients

1 tbsp harissa paste
1 tbsp tomato puree
1 tbsp chopped mint
1 garlic, minced
For the toppings:
1 roasted red pepper
1 roasted yellow pepper
1 red onion
½ cup cooked chickpeas
½ preserved lemon, finely chopped (optional)
1 chilli pepper, thinly sliced (optional)
To garnish: chopped mint leaves

Instructions

Prepare the pizza sauce a in a small bowl.
Thinly slice the peppers and onion.
Preheat the oven to 180C degrees. Line a large baking sheet or pizza base with parchment paper.
Unroll the pastry and place it onto the baking/pizza sheet.
Using a silicon brush, spread the pizza sauce all over the pastry, leaving a thin rim for the crust. Arrange the sliced veggies on top, then scatter the chickpeas, chilli and reserved lemon, then put the baking sheet in the oven.
Bake for 15-25 minutes (in the middle of the oven) until the crust is golden. Do check that that the pastry is cooked through - the base should not be soggy!
Serve warm or at room temperature with plenty of freshly ground pepper and chopped mint scattered on top.