Tortilla pizza with caramelised onion, mushroom and courgette
Pizza nights are regular events in most households. I like to make my own, sometimes completely from scratch, but mostly I buy basic pizza-bases from the supermarket and add my own toppings. This time I needed to use up some wholesome, seeded tortilla wraps so made up this vegan tortilla pizza with caramelised onion, mushroom and courgette recipe. I made the caramelised onion and mushroom mixture ahead, so the pizzas only took 10 minutes to cook. I used vegan cheese, but if you’re a vegetarian feel free to make it with proper Mozzarella!
Ingredients
Method
- Thinly slice the onion and mushroom, chop the garlic.
- Heat a spoonful of oil in a frying pan and gently sauté the onion for 8 minutes, under cover. When softened, add the mushroom, oregano and garlic. Put the lid on and gently cook for another 10 minutes.
- Add the sugar and balsamic vinegar, season with salt & pepper, then turn up the heat and stir until the onion has caramelised. Add some chopped fresh herbs ( such as mint, basil, parsley or coriander), combine and set aside until you’re ready to make at the pizzas.
- Heat the oven to 200°C.
- Grate the courgette into a small bowl. Grate the cheese into another bowl.
- Put the tortillas onto baking sheets or pizza stones.
- Spread one spoonful of pizza sauce over each tortilla wrap, allowing a 2cm rim.
- Add the mushroom topping, spread it out evenly, then scatter the courgette, olives and cheese over the pizza. Finally add some pepper, cut into rings (if liked).
- Bake the pizzas for 5 minutes in the middle of the oven, or until the cheese has melted and the edge looks golden.
- Serve warm with a crispy on the side.