Something for the Weekend – Pineapple Sunshine Deepcrust Pizza

When the sun’s shining, June has got to be the most glorious month of the year in England, don’t you think? The countryside is lush and green, the roses are out in full force, and gardens are a hive of activity.

Roses in June - By the K&A Canal

And after all those months of rain, it’s so refreshing to go out running without an umbrella (yes, I did actually resort to that, much to the amusement of others!) and head out on my beloved bike.

Countryside around Bath

It feels so liberating to travel around on the bike. No queuing in traffic, no waiting for a bus or driving around looking for a parking slot, no expense. Just lots of fresh air, exercise and a chance to take in the beautiful views along the way

Kennet and Avon Canal with Swans - June

Swans and cygnets - K&A Canal - June

I much prefer to take the scenic route into the city centre rather than along the main roads. It only takes a couple of minutes extra, but it’s so worth it. I get to see lots of gorgeous creatures along the way, like these beauties.

Cows and Calves - Bath Countryside

I always give them a wave and often stop to say ‘hi’. They’re very patient with me and this one in particular politely feigns interest in my incessant chatter 😉

Cows in Bathampton

Along with my exercise and travel routines, this time of year, my appetite changes too, and I’m craving lots of fresh salads, fruit smoothies and frappuccinos.

Though my appetite for pizza is year-round, the toppings change to suit the season. To celebrate the arrival of summer, for me, nothing beats our ‘Pineapple Sunshine Deepcrust Pizza’.

PineappleSunshine Deepcrust Pizza (Vegan Style)

This is my vegan take on the classic Hawaiian pizza. The ham’s been removed, and replaced with an array of tasty, sunshine-filled veggies. If you wish, you could sprinkle on some vegan cheese, but these days me and the boys prefer to leave our pizzas cheeseless and let the veggies take centre stage.

Vegan Pineapple Sunshine Deepcrust Pizza

If you’re a subscriber to The Vegan Kind Monthly Subscription Box (TVK), you’ll have spotted this pizza on the June recipe card. It was tucked in with a whole bunch of fab vegan and eco-friendly goodies, including a jar of Mr Organic Italian Sun-dried Tomato Pesto. It was the first time I’d ever tried this brand of pesto and I seriously loved it! It has the most amazing flavour and it works beautifully on the pineapple pizza.

TVK8 Collage

For those of you that don’t receive the TVK box, I thought I’d share our pizza recipe here. I’ve also added some notes about gluten free and speedy options, as well as my vegan cheese recommendations (just in case you still love your pizzas cheesy 😉 )

 

Notes
GF option – I haven’t made a GF pizza myself yet, but ready-made bases/crusts are available to purchase in stores and online. In the UK, the Venice Bakery gluten free pizza bases come highly recommended (I’m looking forward to trying them myself!)

If you wish to add some vegan cheese, I can recommend the Violife brand. It tastes incredibly similar to dairy cheese, yet it’s made with coconut oil! In the UK, you’ll find it in independent health food shops and online.

For a super speedy dinner, we love to make French bread pizzas using a large multigrain baguette or ‘Grand Paysan’ loaf. Roast the veggies for about 15 minutes in a little olive oil. Slice the bread in half and lightly toast on both sides. Spread on the pesto, then pile on the veggies and serve.

What are your favourite things about June?
What kinds of foods are you enjoying right now?