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Vegusto B2B
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219: © 1997-2025, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients
570 g pizza dough (approx. 25 x 38 cm):
180 g No Muh Spread, Piquant [Order No: 203]
200 Deli Slice, Italian-style [Order No: 145]
or Vegan-roast, Porcini Mushroom [Order No: 150]
or Vegan-roast, Rustic [Order No: 150]
150 g vegetables/fruit of your choice
e.g. courgette, pineapple, mushrooms, tomatoes
50 g No Muh Pesto, Verde [Order No: 420]
Herb salt as desired
Cuisine: Italian - A symphony of flavors
Treat yourself with Vegusto: Recipe No. 219
A quick recipe for savoury filled pastries that can be baked with either shop-bought or homemade pizza dough. Suitable as finger food or as a main course accompanied by a fresh salad.
Ingredients
570 g pizza dough (approx. 25 x 38 cm):
180 g No Muh Spread, Piquant [Order No: 203]
200 Deli Slice, Italian-style [Order No: 145]
or Vegan-roast, Porcini Mushroom [Order No: 150]
or Vegan-roast, Rustic [Order No: 150]
150 g vegetables/fruit of your choice
e.g. courgette, pineapple, mushrooms, tomatoes
50 g No Muh Pesto, Verde [Order No: 420]
Herb salt as desired
Preparation
Roll out the pizza dough on a baking tray and spread generously with the No Muh spread.
Now cut the pizza dough crosswise into 5 equal strips.
For the filling: Thinly slice the Vegusto meat alternatives, vegetables and fruit.
Place the filling on the top half of each strip of dough, leaving a 2–3 cm border at the top.
Now pull the pizza dough over the topping from the bottom. Then fold the short top edge over the topping as well. Press the edges of the pizza pockets together and prick the top of the dough several times with a fork.
Spread 1 tbsp No Muh pesto on each pizza pocket.
Bake the prepared pizza pockets without preheating at 220 °C with top and bottom heat for about 18 minutes until golden brown.
