Pineapple, Cornichons and Spring Onion Pizza

  • Pineapple, Cornichons and Spring Onion Pizza
  • Pineapple, Cornichons and Spring Onion Pizza
  • Pineapple, Cornichons and Spring Onion Pizza
Ranked: 83rd

Rated 5 out of 5 based on 5 votes

Ingredients

  • 1 x pizza base, preferably wood fired
  • 2 x large tmatoes
  • 1 x small clove garlic
  • 1 Tbls olive oil
  • 1/2 x small tin pineapple (pineapple pieces, not slices)
  • 5 x cornichons, sliced thinly lengthways
  • 1 x spring onion (shallot), chopped finely
  • 1 x 2.5cm piece from cheezly vegan cheese, crumbled or grated
  • 1 x salt and pepper

Method

To make the fresh passata:
• Wash the tomatoes and halve. Carve out the bit that stalks go in.
• Place a vegetable grater into a small pot and grate the tomatoes.
• Add the crushed garlic, 1 tbsp olive oil, salt and pepper.
• Cook over medium heat and let it cool.

To prepare the topping:
• Preheat the oven to 220C°.
• Remove pizza base from its package and place on a lightly greased baking tray.
• Spread the passata evenly over the pizza base, sprinkle the vegan cheese leaving a 2cm border around the edge, then pile on the pineapple pieces, cornichons and shallots.
• Drizzle a little olive oil over the pizza before cooking.
• Place the pizza in the oven and cook for 10 minutes until the cheese is melted.
• Remove pizza carefully from the oven, cut into 6 slices and enjoy.

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  • Colourful. Love it!

    Reply

    by Rebecca Evans on 25/03/2014, 15:14
    Rebecca Evans
    • Thank you Rebecca :)

      Reply

      by A. Gulden on 30/03/2014, 06:45
      A. Gulden
  • Looks really tasty.

    Reply

    by Emma Smith on 25/03/2014, 15:18
    Emma Smith
    • Thank you Emma :)

      Reply

      by A. Gulden on 30/03/2014, 06:45
      A. Gulden
  • Interesting mixture of ingredients. Thank you for the recipe.

    Reply

    by Steve McManus on 25/03/2014, 15:28
    Steve McManus
    • You’re welcome. Thank you for stopping by Steve.

      Reply

      by A. Gulden on 30/03/2014, 06:46
      A. Gulden