Meatless Monday: Vegan sharing 'meatball' bread pizza


This reminds me of the bread pizzas my uncle from Sicily used to make.  There is nothing like freshly baked bread and paired with a 'meatball' topping, well it's a marriage made in heaven! Just right for sharing on Valentine's Day.

Make life easier for yourself by using a bread mix, but make sure the ingredients are vegan and there is no sneaky sugar in there (dextrose is a sugar) and prefereably crusty wholemeal. 

There will be more meatballs and sauce than you need for the pizza so that you can save half to have with pasta - yum!

Vegan sharing 'meatball' bread pizza

Serves 2 very generously

For the bread base
500g pack crusty wholemeal bread mix
oil for greasing dish

For the 'meatballs'
120g dried soya
1 egg equivalent (I tbsp rice flour, 1/2 tsp oil, 1 tbsp almond milk)
50g breadcumbs
oil for greasing

For the sauce
1 tbsp organic olive oil
1 red onion, peeled and finely chopped
2 cloves garlic, sliced
1 tsp pink salt
1 tsp stevia
200g tomato puree
1 tsp oregano

To top 
50g vegan cheese, grated

Make the bread mix according to the pack instructions and press into an oiled ovenproof dish.  Bake for 20 minutes at 200 degrees.

To make the 'meatballs' place the dried soya in a bowl and cover with boiling water - leave for 10 minutes.  Drain thoroughly then place in a blender with the egg equivalent and breadcrumbs.  Blitz into a paste then roll into balls.

To make the sauce heat the oil and cook the onion for 2-3 minutes.  Add the garlic and cook a further minute. Add the salt, stevia, oregano, and tomato puree with 100ml water.  Simmer for 5 minutes, adding water if needed.



To assemble spread the half the sauce on the bread, then top with half the 'meatballs'.  Loosely cover with foil and return to the oven for a further 15 minutes - sprinkle with the vegan cheese for the last 5-10 minutes.



Happy Valentine's Day!

Enjoy!


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