Summer Pinsa Bolognese with Grilled Courgette

A light and crispy pinsa topped with Jackfruit in Bolognese Sauce, grilled courgette and vegan mozzarella. The rich Bolognese sauce serves as the pinsa base, eliminating the need for additional tomato sauce and pairs perfectly with the crispy grilled courgette. Perfect for lunch, sharing or a light summer dinner.

15-30 min

Gather

INGREDIENTS

Chef’s Tip

Product used

Cook

INSTRUCTIONS

  1. Preheat the oven to 220°C.
  2. Slice the cougettes lengthwise into thin strips. Brush the courgette slices lightly with olive oil and grill them on a hot griddle pan or chargrill for 2–3 minutes per side until tender with distinct grill marks.
  3. Spread the Jackfruit in Bolognese Sauce evenly over the pinsa bases.
  4. Top with the grilled courgette, vegan mozzarella and semi-dried tomatoes.
  5. Bake for 8–10 minutes until golden brown and crispy.
  6. Finish with rocket, basil oil and toasted sunflower seeds.

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Experience the Texture

Request a complimentary sample of our jackfruit range and discover how easy it is to create profitable, plant-forward dishes.

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