Mushroom & Courgette Pizza with Almond ‘Feta’ Drizzle

Mushroom & Courgette Pizza with Almond ‘Feta’ Drizzle

Ready in 40 minutes Serves 4
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, April 26, 2020.



  • 1 red onion, thinly sliced
  • 400g button mushrooms, thinly sliced
  • 2 courgettes, peeled into ribbons
  • 2 tomatoes, thinly sliced
  • 1 Tbsp balsamic vinegar
  • 2 tsp brown sugar
  • 1 pack tomato paste
  • 2 Tbsp sweet chilli sauce
  • 4 wholemeal pizza bases
  • 135g vegan almond feta dip

To Serve

  • 75g mesclun
  • 4 Tbsp vegan basil pesto aioli
  • 25g chopped walnuts


  1. Preheat oven to 220°C. Preheat two oven trays. Prep & cook veggies. Prep onion, mushrooms, courgettes and tomatoes. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion for 3-4 minutes, until browned and softened. Add mushrooms and cook for 3 minutes further, until tender. Add balsamic vinegar and sugar to pan and cook for a further 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 bases. Top with onion and mushroom mixture, tomato and almond feta dip. Arrange courgette over pizza, drizzle with olive oil and season with salt and pepper.
  3. Cook pizza. Transfer two pizzas to each preheated tray 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 2691 kj
643 kcal
Protein 19.3g
Carbohydrate 76.0g
Fat 27.2g