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Vegan Pita Pizza with caramelised onions and pesto


Caramelised Onions

  • 1 red onion, sliced thinly
  • Dash of olive oil
  • 1 tsp coconut sugar, or any other granulated sugar
  • Drizzle of balsamic vinegar

Sneaky Pesto

  • 1/4 cup pine nuts, roasted or sauteed
  • 3 cloves garlic, raw or sauteed
  • 1 cup baby spinach, loosely packed
  • 1 cup basil leaves, loosely packed
  • 3 tbsp olive oil
  • Generous pinch of any good-quality salt

Pita Pizzas

  • 6 BFree Foods Pita Pockets
  • 3 tbsp tomato pizza sauce
  • 1 small capsicum, core removed and diced
  • 1/2 cup mushrooms, sliced thinly
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup vegan cheese, chopped or shredded


  • To make the onions: Add the onion and olive oil to a medium-size saucepan over high heat and sauté until fragrant. Turn down the heat to low-medium. Add the coconut sugar and a dash of water. Sauté for 10 minutes or until the onions are very soft. Add the balsamic vinegar to de-glaze the pan and allow the liquids to evaporate. Set aside.
  • Preheat the oven to 180°C (355°F).
  • To make the pesto: Add all ingredients to a food processor and process until it forms a paste. Set aside.
  • Place the pita pockets on a lined baking tray. Spread the pizza sauce on each pita leaving a 1cm edge. Scatter the capsicum, mushrooms, tomatoes, vegan cheese and caramelised onions on top.
  • Bake the pita pockets in the oven for 10-12 minutes or until the
    vegetables are cooked.
  • Dollop the pesto on the baked pita pizzas. Enjoy immediately!