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Pickled Onion, Rosemary & Potato Pizza

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We’ve spent veganuary putting this vegan parmesan on pretty much everything- but it seriously shines on this carb on carb potato pizza…


To make the vegan parmesan, pop the ingredients into a blender and pulse until you achieve a rough breadcrumb consistency. Set to one side until required.


Combine the pickle ingredients in a bowl and scrunch together with your hands. You want to do this about an hour before you plan to eat the pizza to allow the onions to pickle.


Open a New York style dough ball into a pizza skin and top with a handful of slice potatoes, a couple of rosemary sprigs and drizzle with olive oil.


Bake the pizza in a hot Roccbox on low flame (around 350°C/600°F) for 3 1/2 to 4 minutes.


When the pizza comes out of the oven, top with some pickled onions, fresh sprigs of rosemary and a generous tbsp of the parmesan.

Oven Temp.
  • 4 New York Dough Balls
  • 10-12 Cooked New Potatoes, sliced pretty thin
  • 4-5 Sprigs Rosemary
For the pickled onions;
  • 1 Large Red Onion, thinly sliced
  • 1 1/2 Tsp Sea Salt
  • 1 1/2 Tsp Balsamic Vinegar
For the vegan parmesan;
  • 110g Cashew Nuts
  • 60g Nutritional Yeast
  • 3/4 Tsp Salt
  • Pinch of Garlic Powder
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