Veganzola & Broccoli Pizzette (Makes 2)

Veganzola & Broccoli Pizzette (Makes 2)

 Ingredients:

  • Vegan-friendly ready to roll pizza dough (400g)
  • ½ red onion
  • 4 mushrooms
  • A few stems of tenderstem broccoli 
  • Chilli, black pepper & sea salt to season 
  • No Truffle, Truffle Oil
  • 3 tbsp oatly creme fraiche
  • 1 tbsp nutritional yeast
  • ½ block Veganzola

Method: 

Preheat the oven to 180°C and add in a large baking tray to heat up.


Split the dough in half and roll into a ball. Add to a floured work surface and roll out with a rolling pin (or a wine bottle!) into an even oval shape, about an inch thick. Repeat with the other half of your dough.

Next, take a large frying pan and heat up about 1 tbsp of No Truffle, Truffle Oil on a medium heat. Once hot, add in your red onion, sliced mushrooms and tenderstem broccoli – you’re looking to brown these veggies a little here and not cook them completely so just sauté them for about 5 minutes before taking off the heat. 

Take your baking tray out the oven and cover with baking paper before adding your pizzas. Mix the crème fraiche with nutritional yeast and add to the top of the dough. Then add your mushrooms, onion and broccoli evenly, before crumbling the Veganzola on top. Add chopped chilli or chilli flakes if you like heat, and season with salt and pepper! 

Place in the oven to bake for approx. 25 minutes, or until the edges of the dough is golden and crisp, the veggies are well-cooked, and the cheese is lovely and melted. Add a little extra crumble of veganzola on top to serve. 

Veganzola & Broccoli Pizzette (Makes 2)