Ingredients

1 x Venerdi Gluten-Free Base
3 tbsp of your favourite vegan pesto
1 can asparagus spears
12 Kalamata olives, whole
1/2 jar Savour Casheta, pieces cut in half
1 - 2 tbsp Savour Casheta oil
½ round Savour Ash cheese, cut into slices

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Method:

Pre-heat oven on 250C.

Spread your favourite vegan pesto evenly over the pizza base.

Place asparagus spears and olives on top.

Cut Savour Casheta pieces in half and arrange over the topping.

Drizzle over the reserved Savour Casheta oil.

Bake in the oven for about 20-25 minutes.

Remove from oven and dot with slices of Savour Ash cheese