pizza italiano

serves 2

30 g (1 oz) rocket (arugula) leaves

1 small carrot, coarsely grated

2 tablespoons semi-dried (sun-blushed) tomatoes

¼ red onion, thinly sliced

¼ red capsicum (pepper), seeded, membrane removed and cut into thin strips

¹/₃ cup sprouted sunflower seeds

1 tablespoon basil leaves, torn

2 teaspoons pine nuts

3 cherry tomatoes, quartered

1–2 tablespoons vegan parmesan cheese

1 pizza base

2 tablespoons tahini

½ quantity avocado salsa

2 tablespoons pesto

1 roma (plum) tomato, thinly sliced

vegan cream cheese, to serve

Put the rocket, carrot, semi-dried tomatoes, onion, capsicum, sunflower sprouts, basil, pine nuts, cherry tomato and vegan parmesan cheese into a large bowl and toss to combine.

Spread the pizza base with tahini, avocado salsa and pesto. Top with tomato slices and the combined vegetables. Serve with the vegan cream cheese spooned over the top.