Pea pesto baguette pizzas by Max La Manna

Pea pesto baguette pizzas

These quick and simple pea pesto pizzas by Max La Manna are a great way to use up leftover baguettes and rolls. 

  • Vegan

  • Vegetarian

  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Ingredients

  • 1 Essential Baguette (see cook’s tips)
  • 150g cherry vine tomatoes, halved
  • 75g Violife Prosociano Wedge, finely grated, plus more to serve
  • 200g Sheese Grated Mozzarella Style
  • 1 pinch dried chilli flakes
  • 3 sprig/s oregano, leaves picked, or a pinch dried

For the pea pesto

  • 250g frozen peas
  • 25g basil, including stalks, or a mix of leftover soft herbs (see cook’s tips)
  • 4 tbsp nutritional yeast flakes
  • 6 tbsp extra virgin olive oil, plus more to serve
  • 3 cloves garlic, roughly chopped
  • ¼ tsp freshly ground black pepper