Mushroom & Courgette Pizza with Almond ‘Feta’ Drizzle

Mushroom & Courgette Pizza with Almond ‘Feta’ Drizzle

Ready in 30 minutes Serves 2
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, April 26, 2020.



  • 1/2 red onion, thinly sliced
  • 250g button mushrooms, thinly sliced
  • 1 courgette, peeled into ribbons
  • 1 tomato, thinly sliced
  • 2 tsp balsamic vinegar
  • 1 tsp brown sugar
  • 15g tomato paste
  • 1 Tbsp sweet chilli sauce
  • 2 wholemeal pizza bases
  • 65g vegan almond feta dip

To Serve

  • 50g mesclun
  • 2 Tbsp vegan basil pesto aioli
  • 12g chopped walnuts


  1. Preheat oven to 220°C. Preheat two oven trays. Prep & cook veggies. Prep onion, mushrooms, courgette and tomato. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion for 3-4 minutes, until browned and softened. Add mushrooms and cook for 2-3 minutes further, until tender. Add balsamic vinegar and sugar to pan and cook for a further 1 minute, until caramelised. Season to taste with salt and pepper.
  2. Prep pizza. In a small bowl, mix tomato paste and sweet chilli sauce together. Divide tomato paste mixture between pizza bases and spread out evenly. Top with onion and mushroom mixture, tomato and almond feta dip. Arrange courgette over pizza, drizzle with olive oil and season with salt.
  3. Cook pizza. Transfer pizzas to preheated trays and cook for 12-14 minutes, until the bases are crisp and golden around the edges. Swap trays halfway to ensure even cooking. Cut pizza into slices.
  4. Serve pizza topped with mesclun, basil pesto aioli and walnuts.

Nutritional Information

Energy 2734 kj
653 kcal
Protein 18.4g
Carbohydrate 66.0g
Fat 33.5g