Pomegranate, fig and vegan parmesan pizza with the best mint hummus!

The figs are delighted that they opted for pizza over a healthy breakfast and so am I. That said this pizza could almost fall into the “good for you” pizza category. Sort of… Same cheats dough as every week: 190g … Continue reading

Wild garlic and beet pizza with a broad bean and pea pate. This one makes me smile!

Stuffed crust using Dee’s​ spicy bean burgers with wild garlic pesto, broad bean and pea pate, beets, violife creamy and a milled dillisk. Yes! yes! yes!   Same dough as every week- 190g self raising flour 3.5g dried yeast 110ml … Continue reading

Asparagus and broad bean pizza with spinach pesto

Asparagus and broad beans aren’t most definitely not the first veg that spring to mind when planning a delicious pizza but trust me on this they are a fab combo. I used wholemeal flour this week for the base: (pretending … Continue reading

Creamy leek and mushroom calzone. Yes a million times over.

Creamy leek and mushroom calzone. Enough said. Simply delicious. Same cheats dough as every week: 190g self raising flour 3.5g yeast 100ml  of water Pinch of salt Splash of olive oil Combine dry then wet ingredients kneed, Roll and fill … Continue reading

Just roll with it!

Tonight’s din dins couldn’t be easier or more delicious. God bless you jus rol pastry!

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How to:
Defrost a roll of pastry
Roll out
Spread with sweet chilli sauce
Top with 6 slices of Art of Zen Foods amazing Violife cheese slices. (Thanks art of zen for keeping me stocked up) Leave an inch or two at the sides and top to allow for excess bits popping out when you roll.
Top with coriander, crushed cashews, chilli flakes, parsley, chopped leeks, sprouts and red cabbage.
Get rolling! As tight as you can and then carefully cut into slices.
Pop onto a lined baking tray.
Into the oven at 200 for 15 to 20 min with 1 min under the grill at the end for extra browning.

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For the dipping sauce:
Blend a handful of garden peas, garlic powder, salt/pepper and half of a large carton of soy yoghurt.

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Voila!

I’m calling this a sharing plate but let’s be honest that’s unlikely to happen. Vegan heaven

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Love

Louise

x

Dee’s stuffed crust pizzatastic…

Three Halloween cheers for Friday night pizza night! Hip hip hooray… So many trick or treaters tonight delighted the weather cleared up for them and the style!? Amazing… Far cry from the black bin bags of yesteryear…
hallo
For the cheats dough mix:
190g of self raising flour
1/2 a sachet of yeast
110 ml of water
1/2 tablespoon oil,
A pinch of salt and sugar
I added some garlic powder to this weeks batch.
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I had a craving for Dee’s sausages as I was driving home tonight but alas they were sold out in my local shop but I did pick up her omega burgers and I chopped them up into slices and used them as my stuffed crust. Perfect!

Roll out dough and place burgers slices/sausages around the perimeter of the dough. I splashed a tiny bit of sweet chill along the fold too and sealed!

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For the pizza toppings:
My yummy spinach pesto as the sauce base
Topped with beautiful mushrooms, cherry tomatoes and red onion from my organic republic veg box along with black olives and the one and only Art of Zen Foods Violife pizza cheese.
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Into the oven at 180c for 20+ min with 2 min under the grill and a drizzle of olive oil.
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Three slices in already! Tricker treater greeting is hungry work ha ha.

Happy Halloween

Louise

(5 photos)

Mixed veg and black eyed bean pizza! Yes please…. oh and a hint of truffle oil….

Love this combination from one of my older “Friday night pizza night” facebook posts.

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Toppings:
Tomato purée
Mushroom
Tomatoes
Black eyed beans
Kale
Onion
Mixed herbs
Dillisk
Chilli flakes
Tofu and black garlic sort of cheese. Blend tofu, black garlic, sage, salt/pepper, chilli flakes. Deeelicious.

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Squeeze of balsamic reduction for the “pretty effect” and a splash of mild truffle oil. ( thanks Nuala and Thomas I’m using it on everything)

Cheats dough (same as last week)
380g self raising flour
1 yeast sachet
220ml warm water
1 tablespoon oil
1 teaspoon of sugar
1 pinch of salt

Blend dry then add wet ingredients
Kneed and roll out
Add toppings
Cook at 180c for 15+ min anddddd

Eat!

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Love
Louise

x

Oh calzone! No words … Just drool… Yum!

Friday night pizza night! Well calzone night to be exact…. My oh my oh my oh my… Cheesy heaven sharing plate with the prettiest salad on the side! This is sooooooo good. Yes I seem to say that about many of my dishes but art of zen foods are to thank for this dish. Their violife cheeses are sublime.

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Ok here we go!

For the cheats dough mix:
190g of self raising flour
1/2 a sachet of yeast
110 ml of water
1/2 tablespoon oil,
A pinch of salt and sugar

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For the filling:
A handful of scallions and basil roughly chopped and mixed with half a packet of violife dairy free pizza cheese and a packet of original violife dairy free cream cheese.

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Roll out dough (no need to let this dough sit its ready to go from the off) and place mixture in the middle of the dough. Fold and seal! Pop in the oven at 180c for 20+ min with 2 min under the grill and a drizzle of olive oil.

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Serve with a side salad if you haven’t eaten the entire thing straight from the oven. Oh and a cheeky glass of wine definitely helps too.

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Now excuse me while I serve myself another portion. Drool….

Love Louise

x