Summer Tomato & Olive Pizza
images styled by Liberty Fennell, shot by Vinny Whiteman
- 1 Luna & Fennel cauliflower-crust pizza base
- 2 tbsp tomato puree + 6 cherry tomatoes
- 1/4 tsp fine sea salt
- Black pepper
- 25g vegan Mozzarella (or good quality regular Mozzarella)
- 2 - 3 tomatoes (multiple colours and sizes)
- 4 - 5 black olives
- Pine nuts
Heat the oven to 180°C and line an oven tray with baking paper.
To make the tomato sauce, put your cherry tomatoes into a small saucepan with a glug of olive oil, season with salt and pepper and cook on a medium to high heat for 2 to 3 minutes. Squeeze in about 2 tbsp’s of tomato puree and using the back of a wooden spoon, squash the tomatoes to release all their gorgeous juices. Keep squashing and stirring on a low heat for a few more minutes until they combine to make a delicious, vibrant tomato sauce. Taste for seasoning and set aside to cool.
Prepare the rest of your toppings - finely slice your selection of colourful tomotoes and olives and roughly tear the mozzarella. I’d also recommend toasting the pine nuts in a dry pan but this is optional. When the sauce has cooled, top your pizza base with the tomato sauce, then a layer of your finely sliced tomatoes followed by mozzarella and olives. Cook in the oven for about 5 minutes to heat through and serve with pine nuts, fresh rocket and a squeeze of lemon.
Fresh, tangy, light and delicious - perfect for a summer’s evening.