These pizzas take 20 minutes, including the time needed to preheat the oven. The vegetables listed below are only a suggestion; feel free to use up the leftovers. If you don’t want to make the pesto, shop-bought suitable-for-vegan pesto or hummus will do just fine. Serves 2.
For the Pesto
1 large bunch basil (about 2 cups, tightly packed)
400g cannellini or other white beans
3 cloves garlic
50g kale leaves
1 tsp lemon juice
2 tsp miso paste
1/4 cup nutritional yeast
3/4 cup water
Salt and freshly ground black pepper, to taste
For the Pizza
4 mini or 2 large suitable-for-vegan corn or flour tortillas
Tomato purée or suitable-for-vegan pizza sauce
1 courgette (spiralized, sliced, or shredded)
1 each red and yellow bell pepper, sliced
1/2 red onion, sliced
1. Preheat the oven to 220C.
2. Blend all of the pesto ingredients. Season to taste.
3. Place the corn tortillas on two baking trays or on pizza stones. Spread with the desired amount of tomato purée or sauce, top with pesto, and load up with vegetables.
4. Bake for 10 minutes, rotating or rearranging once to make sure they are evenly cooked.