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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