Ah, my first ever recipe post! If you knew me (and my lack of culinary skills), you would appreciate how hilarious this is. Anyway, since I have transitioned to a plant-based diet, I have had to expand my repertoire of everyday dishes, especially at lunchtime, as I had got into the habit of having two-scrambled eggs on toast almost every day.
I first got the idea for making a simple vegan piadina pizza from a fitness blogger called Carly Rowena (see her version here), but as I live in Italy I have replaced the two tortillas in her recipe with a ‘piadina’, naturalmente! It is quick and easy to make, so I thought I would share it with you (and just so you know, until you tell me to stop I’ll keep sharing my latest recipes with you!)
1 wholemeal piadina (or tortilla or whatever flatbread you have or can find in your local shops)
Spicy olive pesto (or tomato puree)
Vegetables (whatever you have in the fridge, but I find the following work particularly well): broccoli, peppers, cherry tomatoes, spinach, sun-dried tomatoes, olives (ok, maybe some of these are officially fruit, but you know what I mean)
Pre-heat the oven to 180°C (it doesn’t really matter, just let it get hot – I have noticed that this seems to be a pretty standard lower-bound temperature in most recipes…)
Spread the pesto on top of the piadina, placed your chopped veggies on top so that they look aesthetically pleasing (well, you may want to take a photo later for Instagram) and pop it in the oven for about 8-10 mins.
Remove from the oven and devour!