Pizza With Roasted Veggies in a Nutty Basil Pesto

I love pizza, like I LOVE IT!!! A good pizza is hard to find and almost impossible when you’re vegan. I’d never considered making a homemade pizza before as I didn’t think it would be possible to make something that came even close to the wood fired restaurant ones I had so much enjoyed. So, when I adopted a vegan lifestyle I worried that my love affair with the famous Italian dish might be over. But still, I wasn’t ready to give up and boy am I so glad I didn’t.


There are endless varieties of toppings that you can add to your pizza but as well as vegan cheese the two most important factors are the base and a really good tomato sauce. You can get really nice pre-made bases in Fallon & Byrne and even Dunnes have some, but for this recipe I made my own. This pizza dough recipe produces a pizza that’s crispy on the edge and light in the centre. For the sauce I’ve used my Basic Italian Tomato Sauce recipe and it works a treat. For the toppings I’ve used some roasted vegetables and my Nutty Basil Pesto recipe. This pizza is a fun and hearty meal and it’s perfect for weekend treats. Even better for sharing!


What you’ll need:

  • For the pizza dough recipe click here!
  • For the delicious pizza sauce click here!
  • For the toppings:
  • Vegan Cheese (I like to use a combo of Vio life pizza and parmesan cheese)
  • 1 Aubergine
  • 1 Courgette
  • 1 red onion
  • 1 roasted red pepper with skin peeled (click here! for tips on roasting red peppers)
  • Some olive oil for roasting


  1. Preheat the oven to 200°C and heat some olive oil in a large baking tray. Place a pizza stone in the oven at the same time.
  2. Cut the aubergine and courgette into bite size squares and slice the red onion. Put aside a little red onion for later and add the rest of the ingredients to the heated oil. Make sure the veggies are coated well in the oil and spaced out, as being heaped on top of one another will affect how evenly they cook. Place the tray in the oven and cook at 180°C for 15 minutes or until the veggies are brown. 16
  3. In the meantime slice your roasted red pepper into 1cm strips and grate your cheese. Set both aside for later.
  4. When the vegetables are cooked, remove from the oven and allow them to cool a little before coating them in the basil pesto. Be generous with the pesto!15
  5. Place the pizza base onto a well-floured plate. This will make getting it onto the stone a lot easier. Spoon on the tomato sauce followed by the cheese. Scatter the basil pesto roasted veggies evenly over the pizza followed by the roasted red pepper and the red onion that you’d kept from earlier. There will be a flavour contrast between the previously roasted red onion and the fresh one and it’s just truly delicious.8
  6. Carefully remove the hot stone from the oven and scatter some flour onto it to reduce the risk of sticking. Transfer the pizza to the stone and return the stone to the oven. Cook at 180°C for about 15 minutes or until the crust is brown and crispy.
  7. When the pizza is ready remove from the stone before slicing. 1

    Share and enjoy!

    If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

Melanzane alla Parmigiana (Aubergine with Parmesan)

I love Italy, I love everything about it; the architecture, the language, the animated ways of communicating. But I especially love the rituals involved around eating in this stunning country.


This naturally gluten free dish is one of the first that I cooked on a culinary trip to Lazio, a number of years ago. I guess you could call it a vegetarian lasagne that I’ve veganised. It’s hearty and meaty, its packed with flavour and it’s made in one pot!

I’ve made a few changes to the construction of this dish as I found the layering-lasagne-type method difficult to serve up without it looking like mush on a plate. This new way takes a little more time but it looks so much better served up now so it’s worth it. If you have kids, get them on board with the making, it’s easy and fun!

Now, instead of layering strips of aubergine, I create little rolls:

Involtini di Melanzane alla Parmigiana! Buonissima!


What you’ll need: Serves 4-6


Preheat your oven to 160°C. Cut the aubergines length ways into 0.5cm strips. Brush a large oven tray with some olive oil and arrange the aubergine slices. Brush the tops of the aubergines with a little more olive oil and gently cook until they are soft.


While the aubergines are cooking you can cut the tomatoes into 1cms lengths, dice the vegan pizza cheese and grate the vegan parmesan cheese so that you’re all set up for rolling.

Remove the aubergines and allow to cool. In the meantime spoon some of the basic tomato and basil sauce onto the bottom of a casserole dish.


Now it’s time to make the rolls, gather up the kiddy troops and set each one a work station…or else you could just do it yourself. Lay each strip of aubergine down with the widest part closest to you. Place one basil leaf on top, followed by a slice of tomato, some cheese and season well with salt and pepper. Now roll the aubergine strip away from you encasing the ingredients inside.



Arrange in the casserole dish leaving a little space between each one. When the dish is full cover with more of the tomato and basil sauce and finish with some grated cheese.


Place in the oven and cook at 180°C for about 30 minutes or until the top is golden.


Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

Basic Tomato and Basil Sauce

This simple sauce is packed with flavour and there are only three ingredients! I use this sauce in many of my recipes throughout the blog. It’s great as a base for pizza and it’s the sauce that’s traditionally used in Melanzane alla Parmigiana (Aubergine with Parmesan).

What you’ll need:

  • Tin of chopped tomatoes (400g)
  • One onion, finely diced
  • About a handful of basil (1/3 of a shop bought plant)
  • Some Olive Oil for frying
  • Some sugar (optional)



Add a little oil to a large pan and gently heat over a low flame. Add the onions and cook until they become translucent. Add the tinned tomatoes and give it a good stir. Chop your basil and add to the pot. Have a little taste and add some sugar if needed. Simmer on a low heat until the sauce becomes a beautiful, deep orange colour (approx 20mins). Using a hand blender give the sauce a good whizz to smoothen (the large pan comes in handy here as it can get a tad messy). And that’s it! Yum! You can use straight away or freeze.

Top tip : divide the mixture into 6 freezer bags, each bag = sauce for one medium pizza!