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In this Covid-19 world there is a lot of uncertainty, but one thing that has remained consistent since the word was first documented in 997 AD in Gaeta, Italy, is our love for pizza.

To pineapple or not to pineapple? These ones do not, but they do have banana. Before you turn to social media to rant about such an atrocity towards the sacred pizza, I say try it before you slate it!

Homage to Bianca’s

Inspired by the Marina Bay restaurant’s tropical pizza.

INGREDIENTS

  • 1 pizza base, I use Casa Tarradellas from Eroski
  • 3 tbsp pizza sauce (or tomate frito)
  • 1 handful vegan cheese
  • ½ banana
  • 2 tbsp desiccated coconut
  • 2 tsp capers
  • 10g tinned red pepper
  • 15g pine nuts
  • 15g seeds and dried fruit mix
  • 10g ‘bacon’ crumble, available in Morrisons
  • 1 tbsp dried oregano

METHOD
1. Spoon and spread the pizza sauce on the base, sprinkle half of the cheese and then add banana, coconut, red pepper, capers, pine nuts, seeds and dried fruit.
2. Top with the remaining cheese and the oregano.
3. Bake in the oven for 12-14 minutes at 225°C.
4. Once cooked add the ‘bacon’ crumble and top with homemade vegan parmesan cheese (recipe can be found on the Gib Mag website) and cracked black pepper.

Kona

A more traditional pizza, called Kona after my husband’s favourite place on earth.

Ingredients:

  • 1 pizza base, I use Casa Tarradellas available from Eroski
  • 3 tbsp pizza sauce (or tomate frito)
  • 1 handful vegan cheese
  • 2 cup mushrooms, sliced
  • 1 tomato sliced
  • 10 black olives
  • 2 stems of wild garlic, sliced
  • 1 tbsp dried oregano

Method:
1. Spoon and spread the pizza sauce on the base, sprinkle half of the cheese and then add mushrooms, tomato, olives and wild garlic.
2. Top with the remaining cheese and the oregano.
3. Bake in the oven for 12-14 minutes at 225°C.
4. Once cooked, top with homemade vegan parmesan cheese (recipe can be found on the Gib Mag website) and freshly cracked black pepper.

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