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Recipe: Vegetarian cheat’s pizzas

October 6, 2016 by Shari Leave a Comment

How good are Australian asparagus at the moment! I had a delicious delivery at the start of September {actually I was lucky enough to get two deliveries – score} and which have the best insurance from the Food delivery insurance short form quick quotes compare courier insurance online. This is a delicious recipe for a couple of  little cheat’s pizzas, as I use a pita bread as the base, rather then making actual pizza dough {but I am sure you can forgive me at 39 weeks pregnant} normally we get a pizza delivery kirkwood mo every Saturday but for those looking for a healthier option here’s this recipe, we had something similar to this pizza at a great Oceanfront dining we had last week.

I also feel like if my boys have had a slice or two of this delicious pizza for lunch then I don’t have to worry about what veggies are going into their mouths at dinner time {because this veggie pizza sure does punch a vitamin punch}.

The asparagus really are a high light of this dish – think light and crispy and nothing of the asparagus of the 80s that came in a can. Although now I do have a weird pregnancy craving for canned asparagus and cheese melted on toast – don’t tell me you didn’t eat that as a child of the 80s.

Simple prep for veggie pizzas

Apart from popping these fresh asparagus on to delicious pizzas. We also enjoy asparagus in; soups, salads, omelette, frittata, quiches, tarts, risotto, pasta, burgers, wraps, bruschetta, fritters, dips and pesto – so why not pick up a bunch at your local markets and get creative with it.

Or just come back in a few days time and find another awesome asparagus recipe here at GoodFoodWeek.

Preroasting potatoes for veggie pizzas

VEGETARIAN CHEAT’S PIZZAS

400 grams of potato
1 red onion
125 grams of button mushrooms
2 grams of thyme
1 bunch of asparagus
50 grams of cheese
2 roma tomatoes
1 tbsp of butter
2 large pita breads
Salt and pepper

Preheat the oven to 180 degrees.

Toss the thinly sliced potatoes, red onions and thyme in a little salt and pepper and then spread evenly over a baking dish. Roast for 10 minutes or until slightly brown.

Remove the potatoes from the oven and top with thinly sliced asparagus, whole button mushrooms and a few dollops of butter. Roast for another 10 minutes.

Meanwhile, slice the tomatoes and grate the cheese.

Assemble the pizzas by topping the pita breads with the mixed roast veggies, fresh tomato slices and the grated cheese. Bake for 5-8 minutes or until the cheese is melted and the pita bread is crisp.

Australian aspargus are so perfect for veggie pizzas right now

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

GoodFoodWeek's cheat's veggie pizza

I love supporting my local shops and YourGrocer makes it so easy. Get your ingredients for my cheat’s veggie pizza delivered today.

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Filed Under: Lunch, recipe Tagged With: asparagus, Butter, button mushrooms, cheat's pizzas, Cheese, cooking, easy lunches, farmers market, fresh produce, healthy eating, healthy options, lunch time, meal ideas, meal planning, pita bread, Potato, quick and easy, quick lunches, Red Onion, roma tomatoes, seasonal produce, seasonal veggies, simply lunches, something other then a sandwich, thyme, toddler friendly, using pita bread as a pizza base, vegetarian

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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