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🍕 Vegan BBQ Pizza with Creamy Soy Yogurt Dip

1048 kcal · 30 min · 4 servings

Ingredients

• green bell pepper 1 pc
• yellow bell pepper 1 pc
• red onions 1 pc
• cherry tomatoes 200 g
• kidney beans 255 g
• canned corn 285 g
• pizza dough with tomato sauce 2 pc
• barbecue sauce 100 ml
• salt pinch
• black ground pepper pinch
• sugar 2 tbsp
• Vemondo Grating Delight 300 g
• fresh chives 10 g
• lemons 1 pc
• garlic cloves 1 pc
• soy yogurt 300 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan.
2. 2. Wash the bell peppers, halve them, remove the core and seeds, and slice them into thin strips.
3. 3. Halve the onion, peel it, and slice it into strips.
4. 4. Wash the cherry tomatoes and halve them.
5. 5. Drain the beans and corn in a sieve and rinse them with cold water.
6. 6. Put the tomato sauce from the pizza combo and the barbecue sauce into a pot.
7. 7. Let the sauce simmer on low heat for about 10 minutes.
8. 8. Stir the sauce occasionally.
9. 9. Season the sauce to taste with salt, pepper, and sugar.
10. 10. Roll out the pizza dough along with the baking paper on the baking sheets.
11. 11. Spread the barbecue tomato sauce evenly over the doughs.
12. 12. Top the pizzas with the prepared ingredients as you like.
13. 13. Sprinkle vegan shredded cheese over them.
14. 14. Bake the pizzas in the oven for about 20 minutes.
15. 15. Swap the baking sheets halfway through the baking time.
16. 16. Wash the chives and shake them dry.
17. 17. Cut the chives into fine rings.
18. 18. Halve the lemon and squeeze out the juice.
19. 19. Peel the garlic and chop it finely.
20. 20. Mix the soy yogurt, chives, garlic, and 2 tablespoons of lemon juice in a bowl.
21. 21. Season the vegan sour cream with salt and pepper.
22. 22. Take the vegan BBQ pizza out of the oven.
23. 23. Cut the pizza into portion-sized pieces.
24. 24. Serve the pizza with the sour cream.

Nutrition per serving

• kcal: 1048
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 165 g