Veggie Pita Pizza with caramelised onions and pesto

Ingredients

Caramelised Onions

• 1 red onion, sliced thinly
• Dash of extra virgin olive oil
• 1 tsp coconut sugar, or any other granulated sugar
• Drizzle of balsamic vinegar

Sneaky Pesto (or use store-bought)

• ¼ cup pine nuts, roasted or sauteed
• 3 cloves garlic, raw or sauteed
• 1 cup baby spinach, loosely packed
• 1 cup basil leaves, loosely packed
• 3 tbsp extra virgin olive oil
• Generous pinch of salt

Pita Pizzas (note 1)

• 6 small pita pockets
• 3 tbsp tomato pizza sauce
• 1 small bell pepper / capsicum, core removed and diced
• ½ cup mushrooms, sliced thinly
• ½ cup zuchinni, sliced thinly
• ½ cup cherry tomatoes, halved
• ½ cup vegan cheese, chopped or shredded

Instructions

To caramelise the onions

• Add the onion and olive oil to a medium-size saucepan over high heat and sauté until fragrant. Turn down the heat to low-medium. Add the coconut sugar and a dash of water. Sauté for 5-10 minutes or until the onions are very soft. Add the balsamic vinegar to de-glaze the pan and allow the liquids to evaporate. Set aside.

To make the pesto

• Add all ingredients to a food processor and process until it forms a paste. Set aside.
• Preheat the oven to 180°C (355°F).

To assemble your pita pizzas

• Place the pita pockets on a lined baking tray. Spread the pizza sauce on each pita leaving a 1cm edge. Scatter the capsicum, mushrooms, tomatoes, vegan cheese and caramelised onions on top.
• Bake the pita pockets in the oven for 10-12 minutes or until the vegetables are cooked.
• Dollop the pesto on the baked pita pizzas. Enjoy immediately!

Notes

1. You can use other vegetables such as eggplant, sun dried tomatoes, or other vegetables you already have! Just make sure you slice the veggies thinly so they cook at the same rate as your pita bases.