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Moroccan-style vegan puff pizza

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!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Prepare the pizza sauce a in a small bowl.
  2. Thinly slice the peppers and onion.
  3. Preheat the oven to 180C degrees. Line a large baking sheet or pizza base with parchment paper.
  4. Unroll the pastry and place it onto the baking/pizza sheet.
  5. 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.
  6. 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!
  7. Serve warm or at room temperature with plenty of freshly ground pepper and chopped mint scattered on top.