I’ve been making lovely Pizza’s again. Between my first pizza and tart blogs and now I’ve even taken a few ‘italian tarts’ and ‘caramelised onion and squash tarts‘ to a wedding buffet, they went down a treat. =)
A few posh tips because that’s what mood I’m in at the moment.
- Instead of slicing the courgette I used a potato peeler and peeled lengthways to make long curls.
- Don’t put too much on the base, it’s not strong enough to take the weight and will get difficult to eat.
- Add a small blob of hummus to the corners of the pizza slices before cooking instead of vegan cheese, it tastes and looks better.
- Make your tomato paste spicy by adding a little mashed chilli to the paste before spreading.
- Or sprinkle some fresh herbs over it such as coriander, origano, thyme, parsley, etc.
- Try making small individual pizzas instead of slicing a big one, just cut the pastry.
- Serve with a little sweet balsamic vinegar drizzled over.
- Eat outside in the sun!
For a full recipe see my original puff pastry pizza post.
The Crazy Vegan Lady 