Kick Off National Vegetarian Week With This Vegetarian Summer Tomato Pizza

Kick Off National Vegetarian Week With This Vegetarian Summer Tomato Pizza

As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant battle. Weeknights are often a whirlwind of school pick-ups, homework, and the never-ending cycle of laundry. So, when it comes to dinner, simplicity and speed are my best friends. This Vegetarian Summer Tomato Pizza is my go-to recipe for those hectic evenings. Not only is it quick and easy to make, but it's also packed with fresh, vibrant flavors that will make even the pickiest eaters happy.

The beauty of this recipe lies in its versatility. You can easily customize it to fit your family's preferences and what's in season. Feel free to experiment with different types of cheese, add your favorite vegetables, or swap out the cashew sauce for another creamy topping. I've been known to add roasted red peppers, artichoke hearts, or even some sauteed mushrooms for an extra layer of flavor. One of my kids loves olives while the other isn't fond of them – so I make half with, and half without, olives.

The flatbread base is incredibly easy to make from scratch, requiring minimal effort and readily available ingredients. It gives the pizza a wonderful lightness compared to store-bought options and provides a satisfyingly chewy texture. The cashew sauce is a delightful twist, adding a creamy, nutty richness that perfectly complements the tangy tomatoes and fresh herbs. Trust me, even if you think you're not a pizza-making aficionado, this recipe is surprisingly straightforward.

What truly sets this recipe apart is the speed and efficiency with which it can be prepared. While the oven preheats, I can whip up the dough, prepare the toppings, and even create the cashew sauce. The entire process takes less than 30 minutes from start to finish, making it a perfect weeknight meal. It’s also great for weekend lunch – make a bigger batch and enjoy leftovers the next day!

Making time for a good meal, especially one that’s both healthy and delicious, is something I strive for. This recipe is a testament to that belief. It's a testament to the idea that a satisfying, wholesome dinner doesn't have to be a monumental task. It’s a simple pleasure, and it's the kind of recipe that makes me feel like I'm truly nourishing my family, even on the busiest of days. Enjoy!

Ingredients I used:

For the Flatbread: 125 ml Greek Yogurt, 125 g Plain Flour, 1/2 tsp Baking Powder, 1 tsp Salt

For the Basil Garlic Butter: 2 cloves Garlic, 120 g Unsalted Butter, Small bunch Basil, 1/2 tsp Salt

For the Cashew Sauce: 120 g Cashews (soaked), 150 ml Vegetable Stock, 1/4 tsp Onion Salt, 1/4 tsp Celery Salt, 1/4 tsp Black Pepper

For the Toppings: 100 g Vegetarian Mozzarella, 100 g Vegetarian Cheddar, 400 g Mixed-colour Cherry Tomatoes, 10 Green Olives, 60 g Mixed Baby Salad Leaves, 1 small Red Onion, 1 tsp Dried Oregano

Tips and Tricks for Success

• Soak those cashews: Soaking the cashews for 15 minutes in hot water ensures a smoother, creamier cashew sauce.
• Don't overwork the dough: Gently mix the flatbread dough until just combined. Overmixing can result in a tough crust.
• Adjust the seasonings to your taste: Feel free to add more or less salt, pepper, or herbs to suit your preferences.
• Get creative with your toppings: Use any vegetables you like – bell peppers, mushrooms, zucchini, or spinach all work well.
• Make it ahead: The cashew sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

This recipe is not just a meal; it's a moment of mindful cooking and family connection. It's a reminder that amidst the daily chaos, there's always time for a simple, delicious, and nourishing meal. And that’s what truly matters.

Step-by-step

• Preheat the oven to 200c/400f.
• First make the flatbread pizza bases. Place the Greek yogurt, flour, baking powder and salt into a bowl. Mix together using your hands until all of the ingredients are combined. It should only take a minute or two. You want a thick, slightly sticky dough. Add a little more Greek yogurt if it's too dry.
• Place the dough on a lightly-floured surface. Cut into 3 equal pieces. Roll each piece into a ball, then roll flat into rectangular shapes approx. 3-4mm thick.
• Place the three pizza on a large baking tray that has been lined with baking parchment.
• Next make the basil garlic butter by placing the garlic and butter into a small pan and heating together on a low heat until all of the butter has just melted. Stir in the salt, but don't add the basil yet. Turn off the heat.
• Brush approx 1 tbsp of the garlic butter onto each flatbread, then sprinkle the oregano onto the flatbreads.
• Divide the mozzarella and cheddar between the three flatbreads, sprinkling all over, and place in the oven for 15 minutes until golden brown.
• Meanwhile, mix the basil and parsley into the garlic butter and put to one side.
• Make the cashew sauce by adding all of the cashew sauce ingredients to a food processor and blending together until smooth. Add a little water or extra stock if it's too thick.
• Remove the flatbreads from the oven and top with the slice tomatoes, sliced olives, baby salad leaves and red onion slices.
• Drizzle with the garlic basil butter (you can reheat in the microwaves or a pan for a few seconds if the butter has started to solidify) and the cashew sauce, then serve.