This gourmet Forager Pita Pizza is loaded with basil pesto, wild mushrooms & a sprinkle of preserved lemon. If you haven’t used preserved lemons before, you’re in for a treat. They bring heavy citrus & floral undertones along with an unexpected burst of umami. Feel free to use either fresh wild mushrooms or wild mushrooms that have been dried & rehydrated. If you can’t find wild mushrooms at your local market, use shiitake mushrooms instead. As you pull this pizza out of the oven, finish it off with a dust of non-dairy parmesan, a pile of spicy microgreens & a drizzle of extra virgin olive oil. If you don’t have access to spicy microgreens, swap them with arugula. Complex, earthy flavors & textures turn this quick personal vegan pizza recipe into a delightful grown-up culinary treat! Serves 1.
What You’ll Need
- 1 fresh pita
- 1/8 cup basil pesto (SEE RECIPE)
- 1 slice of preserved lemon, rinsed and diced
- 1/4 cup sliced wild mushrooms
- 1 tbsp chopped walnuts
- 1 tbsp non-dairy parmesan
- 1/8 cup spicy microgreens or arugula
- 1 tsp olive oil, extra virgin
How To Make It
- Preheat oven to 425°F (220°C).
- Pre-bake pitas in the preheated oven for 3 minutes or until warm and very lightly toasted.
- Pull them out of the oven and spread with pesto sauce. If your pitas curl up, flatten while spreading the pesto. Sprinkle with wild mushrooms, preserved lemon and walnuts.
- Place your vegan pizza pita on a baking sheet and bake for 7 minutes or until your crust is crisp and golden.
- Top your Forager Pita Pizza with non-dairy parmesan, spicy microgreens and a drizzle of extra virgin olive oil. Enjoy!
Forager Pita Pizza
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Forager Pita Pizza
Ingredients
- 1 each pita
- 1/8 cup basil pesto (SEE RECIPE)
- 1 slice preserved lemon diced
- 1/4 cup mushrooms wild, chopped
- 1 tablespoon walnuts chopped
- 1 tablespoon non-dairy parmesan
- 1/8 cup microgreens or arugula
- 1 teaspoon olive oil extra virgin
Instructions
- Preheat oven to 400°F (200°C).
- Pre-bake pitas in the preheated oven for 3 minutes or until warm and very lightly toasted.
- Pull them out of the oven and spread with pesto sauce. If your pitas curl up, flatten while spreading the pesto. Sprinkle with wild mushrooms, preserved lemon and walnuts.
- Place your vegan pizza pita on a baking sheet and bake for 7 minutes or until your crust is crisp and golden.
- Top your Forager Pita Pizza with non-dairy parmesan, spicy microgreens and a drizzle of extra virgin olive oil. Enjoy
