An easy yet super delicious vegan pizza! It is topped with luscious béchamel sauce, flavoursome balsamic pearled onions, sun-dried tomato, salty Kalamata olives, and bright green leaves. A big grind of black pepper elevates this rich pizza to the next level! A true taste of Italy, but make it vegan!
Peppery Pizza Bianca
Peppery Pizza Bianca
with pearled onions & sun-dried tomatoes
Hands on Time: 15 - 40 minutes
Overall Time: 30 - 60 minutes
Ingredients:
- Almond Milk
- Baby Onions
- Balsamic Vinegar
- Cake Flour
- Green Leaves
- Nutritional Yeast
- Pitted Kalamata Olives
- Pizza Base
- Pizza Bases
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Dairy-free Butter (optional)
- Milk or Milk Alternative (optional)
VEGAN BÉCHAMEL
Preheat the oven to 200°C. Peel the baby onions and cut into quarters – but don’t remove the tip that keeps the layers joined together. Set the onions aside. Place a small pot over a medium heat with 40g of butter, butter alternative, or coconut oil. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the almond milk and ¾ of the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and remove from the heat on completion.
BALSAMIC ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter or butter alternative (optional). When hot, fry the quartered onions for 5-8 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a splash of the balsamic vinegar to caramelise it further. Remove from the heat on completion, cover, and set aside to keep warm.
LET’S MEET BIANCA
When the onions are done, remove the pizza base from the freezer. Smear on the béchamel sauce. Top with the chopped sun-dried tomatoes, the caramalised onions and the halved olives. Carefully slide the base directly onto the oven rack and cook for 7-10 minutes, or the base is crispy.
YOU WANNA PIZZA ME?
Garnish your pizza bianca with the rinsed green leaves and a drizzle of the remaining balsamic vinegar (to taste). Sprinkle over the remaining nutritional yeast. Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
Baby Onions - 3
Cake Flour - 40ml
Almond Milk - 125ml
Nutritional Yeast - 15ml
Balsamic Vinegar - 10ml
Pizza Base - 1
Sun-dried Tomatoes - 30g
Pitted Kalamata Olives - 25g
Green Leaves - 20g
VEGAN BÉCHAMEL
Preheat the oven to 200°C. Peel the baby onions and cut into quarters – but don’t remove the tip that keeps the layers joined together. Set the onions aside. Place a small pot over a medium heat with 60g of butter, butter alternative, or coconut oil. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the almond milk and ¾ of the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and remove from the heat on completion.
BALSAMIC ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter or butter alternative (optional). When hot, fry the quartered onions for 5-8 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a splash of the balsamic vinegar to caramelise it further. Remove from the heat on completion, cover, and set aside to keep warm.
LET’S MEET BIANCA
When the onions are done, remove the pizza bases from the freezer. Smear on the béchamel sauce. Top with the chopped sun-dried tomatoes, the caramalised onions and the halved olives. Carefully slide the bases directly onto the oven rack and cook for 7-10 minutes, or the bases are crispy.
YOU WANNA PIZZA ME?
Garnish your pizza bianca with the rinsed green leaves and a drizzle of the remaining balsamic vinegar (to taste). Sprinkle over the remaining nutritional yeast. Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
Baby Onions - 6
Cake Flour - 80ml
Almond Milk - 250ml
Nutritional Yeast - 30ml
Balsamic Vinegar - 20ml
Pizza Bases - 2
Sun-dried Tomatoes - 60g
Pitted Kalamata Olives - 50g
Green Leaves - 40g
VEGAN BÉCHAMEL
Preheat the oven to 200°C. Peel the baby onions and cut into quarters – but don’t remove the tip that keeps the layers joined together. Set the onions aside. Place a small pot over a medium heat with 80g of butter, butter alternative, or coconut oil. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the almond milk and ¾ of the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and remove from the heat on completion.
BALSAMIC ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter or butter alternative (optional). When hot, fry the quartered onions for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a splash of the balsamic vinegar to caramelise it further. Remove from the heat on completion, cover, and set aside to keep warm.
LET’S MEET BIANCA
When the onions are done, remove the pizza bases from the freezer. Smear on the béchamel sauce. Top with the chopped sun-dried tomatoes, the caramalised onions and the halved olives. Carefully slide the bases directly onto the oven rack and cook for 7-10 minutes, or the bases are crispy.
YOU WANNA PIZZA ME?
Garnish your pizza bianca with the rinsed green leaves and a drizzle of the remaining balsamic vinegar (to taste). Sprinkle over the remaining nutritional yeast. Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
Baby Onions - 9
Cake Flour - 125ml
Almond Milk - 375ml
Nutritional Yeast - 45ml
Balsamic Vinegar - 30ml
Pizza Bases - 3
Sun-dried Tomatoes - 90g
Pitted Kalamata Olives - 75g
Green Leaves - 60g
VEGAN BÉCHAMEL
Preheat the oven to 200°C. Peel the baby onions and cut into quarters – but don’t remove the tip that keeps the layers joined together. Set the onions aside. Place a small pot over a medium heat with 100g of butter, butter alternative, or coconut oil. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the almond milk and ¾ of the nutritional yeast, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and remove from the heat on completion.
BALSAMIC ONIONS
Place a pan over a medium heat with a drizzle of oil and a knob of butter or butter alternative (optional). When hot, fry the quartered onions for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a splash of the balsamic vinegar to caramelise it further. Remove from the heat on completion, cover, and set aside to keep warm.
LET’S MEET BIANCA
When the onions are done, remove the pizza bases from the freezer. Smear on the béchamel sauce. Top with the chopped sun-dried tomatoes, the caramalised onions and the halved olives. Carefully slide the bases directly onto the oven rack and cook for 7-10 minutes, or the bases are crispy.
YOU WANNA PIZZA ME?
Garnish your pizza bianca with the rinsed green leaves and a drizzle of the remaining balsamic vinegar (to taste). Sprinkle over the remaining nutritional yeast. Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
Baby Onions - 12
Cake Flour - 160ml
Almond Milk - 500ml
Nutritional Yeast - 60ml
Balsamic Vinegar - 40ml
Pizza Bases - 4
Sun-dried Tomatoes - 120g
Pitted Kalamata Olives - 100g
Green Leaves - 80g
Woolies Products in this dish
