Party Pizza

Vegan melting mozzarella e.g. Redwoods
3-4 mushrooms
13oz (375g) ready rolled vegan-puff pastry
2 tbsp tomato purree
1 tbsp tomato salsa
Freshly ground pepper
Dairy-free pesto

1. Preheat oven to 425F/220C/gas mark 7. Slice mozzarella and mushrooms thinly. Cut puff pastry sheet into 8-cm squares and place on a baking tray. Mix tomato purree with salsa and 5-6 tablespoons of water to a smooth sauce.
2. Spread each pastry square with a little tomato sauce, leaving a narrow edge all around. Top with a slice of 'cheese' and a slice of mushroom. Season with pepper to taste. Bake in oven for about 20 minutes or until pastry is well risen and golden brown. Remove from oven and top with a little pesto sauce. They are delicious hot or cold. Makes 12.
3. Homemade pesto is a real delight and very easy to make if you have a blender. Place 3/4 oz (20g) basil leaves, 1 tsp pine nuts, 1/2 clove of garlic and a pinch of salt in a blender. Add enough olive oil to whiz to a smooth paste. Any left over will keep in fridge for a few days.

By www.flavourphotos.com.