Makes 4 pitta pizzas
Time 35 minutes plus soaking
4 sundried tomatoes
1 handful of cashew nuts
2 garlic cloves, unpeeled
1 large red capsicum
2 Tbsp extra virgin olive oil
2 large pinches of sea salt
4 wholegrain pitta breads
1 handful of pine nuts
1 handful of rocket
20 olives, cut in rings
1 small red onion, cut in rings
1 handful of fresh basil leaves
sea salt and black pepper
Preheat the oven to 180°C (350°F).
To make the paprika tapenade, soak the sundried tomatoes and cashew nuts in separate bowls of boiling water for 30 minutes.
Roast the unpeeled garlic cloves for 20–25 minutes until cooked through. Let them cool, then remove the skin.
Put all the ingredients for the tapenade in a blender and mix until smooth. Toast the pitta breads for a few minutes in a toaster and spread with the tapenade.
Toast the pine nuts in a dry frying pan until they are golden. Top the pizzas with a sprinkling of rocket, the olives, onion rings, basil, pine nuts and salt and pepper.
Extracted with permission from Vegan by Kyra de Vreeze, published by Murdoch Books, distributed by Allen & Unwin, RRP $27.99