Welcome to the ultimate summer delight that’s sure to win over even the most devoted meat-lovers: a vibrant Vegetarian Summer Tomato Pizza with Basil Garlic Butter and Creamy Cashew Drizzle. This isn’t just a pizza; it’s a celebration of fresh, seasonal flavors, all built on a revolutionary homemade no-knead, no-prove flatbread base that comes together incredibly fast. Get ready to elevate your weeknight dinner game with a dish so satisfying and bursting with taste, your family will be asking for seconds, guaranteed!
This irresistible recipe was proudly commissioned by the Vegetarian Society as a highlight for #NationalVegetarianWeek, an initiative focused on encouraging everyone to incorporate more delicious vegetarian meals into their diet. It perfectly embodies their mission to show just how incredible plant-based eating can be, without sacrificing flavor or satisfaction.
The Journey to a Meat-Lover’s Favorite Veggie Meal
As many of you know, my culinary adventures often involve a delightful challenge: getting my meat-loving husband to enthusiastically embrace more vegetable-centric dishes. It’s a small victory worth celebrating for days when I manage to craft a meal so utterly delicious that he doesn’t even pause to question the absence of meat. This particular pizza, I’m thrilled to report, was one of those glorious triumphs!
While a fully vegetarian lifestyle might not be on the cards for our family just yet, I firmly believe that shouldn’t deter us from actively reducing our meat consumption. The culinary world is brimming with an astonishing array of vegetarian recipes that are far from bland or intimidating. Forget endless plates of tofu or obscure meat-replacement ingredients that fail to excite the taste buds. True vegetarian cooking, when done right, is about celebrating the natural richness and diversity of plants, creating meals that are genuinely satisfying, robust, and utterly drool-worthy in their own right.
The beauty of this pizza, and indeed many exceptional vegetarian dishes, lies in its authenticity. It doesn’t attempt to mimic meat or apologize for being plant-based. Instead, it shines in its own right, delivering a symphony of textures and flavors that stand tall on their own merit. There’s a wonderful freedom in creating meals that aren’t trying to be “vegetarian bacon” or “dried quorn mince” – because let’s be honest, those aren’t everyone’s cup of tea (certainly not mine!). For brilliant examples of genuinely fantastic, satisfying vegetarian cuisine, I highly recommend exploring the marvellous creations by Becca from Amuse Your Bouche. Her cheesy carrot nut roast, for instance, was a huge hit at a recent family gathering, proving that veggie dishes can be the star of any meal.
Embracing National Vegetarian Week: A Gentle Approach to Plant-Based Eating
When I learned that this year’s National Vegetarian Week was focused on encouraging meat-eaters to simply increase the amount of vegetarian food in their diet, it truly resonated with me. Initially, I confess, I thought the message might be a more direct call for everyone to become fully vegetarian. However, a more gentle, inclusive approach – one that celebrates the incremental shift towards more plant-based meals – completely aligned with my own philosophy. It’s not about drastic changes, but about discovering new flavors and healthier habits one delicious meal at a time.
If you’re inspired to incorporate more vegetarian options into your weekly menu, I highly recommend checking out the National Vegetarian Week website. Consider signing up for their newsletter to receive a wealth of inspiring tips, exciting giveaways, and other delightful goodies that will make your journey into plant-based eating even more enjoyable.
The Perfect Canvas: Our Quick & Easy Flatbread Pizza Base
With this encouraging ethos in mind, I set out to create a dish that would be both incredibly satisfying and profoundly tasty – something the kids would devour with enthusiasm too. And what universally beloved dish fits that description better than pizza? It’s always a winner!
The secret to this pizza’s lightning-fast preparation lies in its remarkable base. Crafted from a simple combination of flour, Greek yogurt, baking soda, and salt, this dough is nothing short of culinary magic. I’ve been relying on this brilliant recipe for a couple of years now; I first encountered a similar concept in a Jamie Oliver recipe, though I’m unsure if he originated it. Regardless of its provenance, it yields a truly wonderful dough: perfectly chewy with irresistibly crisp edges. The best part? It’s entirely no-knead and requires absolutely no proving time. Simply combine the ingredients in a bowl, give it a quick mix, roll it out, and it’s ready for action – instant pizza gratification at your fingertips!
A Symphony of Summer Flavors: Toppings That Transform
My philosophy on pizza toppings is simple: more is always more! While a quick, cheesy pizza is delightful in its own right – you could certainly stop after brushing the base with aromatic garlic butter and topping it with a generous blend of vegetarian mozzarella and cheddar before a quick bake – I always find myself wanting to explore a wider spectrum of flavors and textures.
So, I loaded this masterpiece with an abundance of fresh, vibrant ingredients. First, a colourful medley of mixed-colour cherry tomatoes, sliced to perfection, offering bursts of sweet and tangy goodness. Next, a scattering of sliced Nocellara olives – affectionately dubbed “learner-olives” in my kitchen, perfect for those who appreciate their buttery mildness without the overwhelming brine. These are truly olives for people who want to appear grown-up and sophisticated but haven’t quite acquired a taste for the more intense varieties.
But the flavor journey doesn’t stop there. We added delicate baby salad leaves for a touch of freshness and thinly sliced red onion for a subtle bite. The crowning glory, however, comes in two parts: a luscious drizzle of melted basil garlic butter – quite possibly the best butter ever invented – and a luxurious swirl of creamy cashew sauce. This plant-based drizzle adds an unexpected richness and depth, perfectly complementing the fresh vegetables and savory cheeses. The combination was, in a word, sooooo gooood! Serve it with an extra side of that incredible basil garlic butter, and you’ll find even the staunchest meat-eaters licking their lips and clamoring for more.
More Vegetarian Delights That Won Over Skeptics
If this pizza has successfully converted a skeptical eater in your household, you might be interested in some other vegetarian meal ideas that have passed the ultimate test with my husband, Chris:
- Cheesy Veggie Chickpea Burgers: These are incredibly satisfying, packed with flavor, and boast a fantastic texture. Easy to prepare and taste amazing, they’re coated in breadcrumbs and lightly fried until crisp. A perfect meat-free option that can be made ahead!
- Griddled Halloumi and Peach Salad with Lemon Pesto: A delightful combination of salty halloumi, sweet peaches, and aromatic lemon pesto makes for a surprisingly hearty and refreshing meal. This deliciously filling vegetarian dinner is ideal for warmer evenings.
- 20-minute Garlic Bread Spaghetti: A clever twist on a classic, this quick pasta dish uses garlic breadcrumbs to create a rich and comforting flavor profile that’s ready in no time. Yes, I really did make garlic bread crumbs from a shop-bought garlic bread, but it was delicious!
- Cheese and Tomato Tart (Not Quiche!): These elegant tarts are far from a conventional quiche, featuring a rich tomato ragu and creamy béchamel sauce encased in flaky shortcrust pastry. They make for the best vegetarian lunch or a light dinner.
- Halloumi Burgers with Sticky Chili Drizzle: A fantastic alternative to traditional burgers, these feature thick slices of griddled halloumi with a sweet and spicy chili sauce. A speedy and delicious dinner that’s full of character.
Get stuck into these incredible meat-free options, and you’ll discover just how exciting and flavorful vegetarian cooking can be!
Don’t forget to sign up to the National Vegetarian Week newsletter to receive more inspiring recipes and tips straight to your inbox!
Vegetarian Summer Tomato Pizza with Basil Garlic Butter Recipe
Vegetarian Summer Tomato Pizza with Basil Garlic Butter
By Nicky Corbishley
This Vegetarian Summer Tomato Pizza with Basil Garlic Butter and creamy cashew drizzle is a meal even the meat-eaters will love, featuring a quick homemade no-knead flatbread base.
Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins
Servings: 5 | Course: Dinner | Cuisine: British
Print Recipe
Ingredients
Flatbreads:
- 125 ml (1/2 cup + 1 tsp) Greek yogurt (full-fat is best)
- 125 g (1 cup + 1 tbsp) plain (all-purpose) flour, plus extra for rolling
- ½ tsp baking powder
- ½ tsp salt
Pizza toppings:
- 1 tsp dried oregano
- 100 g (1 cup minus 1 tbsp) vegetarian mozzarella, grated
- 100 g (1 cup minus 1 tbsp) vegetarian cheddar cheese, grated
- 400 g (14 oz) mixed-colour cherry tomatoes, sliced
- 10 green olives, de-stoned and sliced (I used Nocellara olives)
- 1 small red onion, peeled and thinly sliced
- 60 g (2/3 cup) mixed baby salad leaves
Basil garlic butter:
- 2 cloves of garlic, peeled and minced
- 120 g (1/2 cup + 1 tbsp) unsalted butter, roughly chopped
- 1 tsp salt
- Small bunch of basil, finely chopped
- Small bunch parsley, finely chopped
Cashew Sauce:
- 120 g (1 cup) cashews, soaked for 15 mins in hot water
- ¼ tsp onion salt
- ¼ tsp celery salt
- ¼ tsp black pepper
- 1 clove garlic, peeled
- 150 ml (2/3 cup minus 2 tsp) cold vegetable stock
Instructions
- Preheat the oven to 200C/400F (fan).
- First, prepare the flatbread pizza bases. Place the Greek yogurt, flour, baking powder, and salt into a bowl. Mix them together using your hands until all the ingredients are fully combined. This should only take a minute or two. You are aiming for a thick, slightly sticky dough. If the dough appears too dry, add a tiny bit more Greek yogurt until it reaches the desired consistency.
- Transfer the dough to a lightly-floured surface. Divide it into 3 equal pieces. Roll each piece into a smooth ball, then flatten and roll them out into rectangular shapes, approximately 3-4mm thick.
- Place the three pizza bases onto a large baking tray that has been lined with baking parchment, ensuring they have enough space between them.
- Next, make the basil garlic butter. Place the minced garlic and chopped butter into a small pan. Heat them gently over a low heat until the butter has just melted. Stir in the salt, but hold off on adding the fresh basil and parsley at this stage. Turn off the heat once melted.
- Brush approximately 1 tablespoon of the melted garlic butter onto each flatbread base, ensuring an even coating. Then, sprinkle the dried oregano evenly over the buttered flatbreads.
- Evenly divide the grated mozzarella and cheddar cheese between the three flatbreads, sprinkling the cheese mixture generously over each base. Place the baking tray into the preheated oven and bake for 15 minutes, or until the crusts are golden brown and the cheese is bubbly and melted.
- While the pizzas are baking, mix the finely chopped fresh basil and parsley into the prepared garlic butter. Set this aside.
- Prepare the creamy cashew sauce. Add all the cashew sauce ingredients (soaked cashews, onion salt, celery salt, black pepper, garlic, and cold vegetable stock) to a food processor or high-speed blender. Blend until the mixture is completely smooth and creamy. If the sauce is too thick, you can add a little more water or vegetable stock until it reaches your desired drizzling consistency.
- Once the flatbreads are golden and cheesy, remove them from the oven. Generously top each pizza with the sliced mixed-colour cherry tomatoes, sliced green olives, fresh baby salad leaves, and thinly sliced red onion.
- Finally, drizzle the pizzas with the aromatic basil garlic butter (if the butter has solidified, you can gently reheat it in the microwave or a small pan for a few seconds until it’s liquid again) and then generously add the creamy cashew sauce. Serve immediately and enjoy!
Notes
Nutritional information is per serving.
Nutrition
Calories: 580kcal | Carbohydrates: 43g | Protein: 12g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 52mg | Sodium: 1787mg | Fiber: 4g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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