Ingredients
Scale
- 6 pitas, I used whole-wheat pitas
For the tomato sauce
- 2 large tomatoes, diced
- 4 sun-dried tomatoes
- 3 tbsp tomato puree
- 1 tbsp apple cider vinegar
- 1,5 tsp maple syrup
- 2 cloves of garlic
- 1 large handful of fresh basil
- 1 tbsp dried oregano
- 1,5 tsp dried thyme
- salt, pepper
Toppings
- 1 cup of olives, halved
- 1/2 cup of smoked tofu, diced
- 10–12 pickled peperoncino, sliced
- 1/2 zucchini, thinly sliced or shaved
- 3 tbsp vegan parmesan
- fresh basil
Instructions
- Prepare toppings. Dice tofu, slice peperoncino, halve olives and shave zucchini.
- Combine ingredients for the tomato sauce in a blender and blend until smooth.
- Place the pitas on a baking sheet and spread tomato sauce on top. Scatter the olives, tofu, peperoncino and shaved zucchini over the pitas.
- Bake for 15-20 minutes at 200°C/400°F. Serve with vegan parmesan and fresh basil on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: Vegan