A light, modern take on an Italian classic
Looking for a delicious and easy vegan meal with an authentic Italian touch? This Vegan Cherry Tomato & Hummus Pinsa is the perfect Mediterranean-inspired dish. Using a traditional Roman-style pinsa base, fresh marinated cherry tomatoes, aromatic Italian herbs, creamy Hotos hummus, and Sheeze vegan mozzarella, this recipe delivers bold flavours with minimal prep. It’s light, wholesome, and ready in minutes — ideal for anyone wanting a quick plant-based dinner that still celebrates Italy’s rich culinary heritage.
Prepare the tomatoes: Release the juices: Build the base: Add toppings: Bake: Serve:
Ingredients
Instructions
Place the halved cherry tomatoes in a bowl. Drizzle with Good Earth extra virgin olive oil, sprinkle over the Italian seasoning, and add a generous grind of black pepper.
Using a fork or your hands, gently squash the tomatoes to release some of their natural juices. Mix well so they soak up the oil and herbs.
Spread the marinated tomatoes evenly over the pinsa base, allowing the juices to act as a natural, fresh sauce.
Scatter the rocket leaves on top. Spoon dollops of Hotos hummus across the surface, then finish with the vegan mozzarella (Sheeze).
Cook in the oven according to the instructions on your pinsa packet (usually around 8–12 minutes at 220°C), until the edges are crisp and the vegan cheese has softened.
Slice and enjoy immediately — a light, fragrant, Mediterranean vegan pinsa that celebrates Italy’s culinary roots with plant-based creativity.
