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Hawsworth Woodfired Eggplant Caper and Red Pepper Pizza

Hawksworth

Hawsworth Woodfired Eggplant, Caper and Red Pepper Pizza

$15.99

Availability: Only left!

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Vegano X Hawksworth

Five-time winner of Vancouver Magazine Restaurant Award’s Best Upscale Restaurant, Hawksworth Restaurant has partnered up with Vegano to bring you a delicious, plant-based pizza. Packed with eggplant, piquillo peppers, capers and a mix of vegan parmesan and mozza on Neapolitan style hand tossed sourdough pizza crust. This upscale pizza is the perfect way to bring home fine dining. 

Limited supply!

Instructions: Preheat oven to 400°F. Bake for 12-15 minutes.

Flour, Tomatoes, Piquillo Peppers, Basil, Capers, Vegan Parmesan (Potato starch, Coconut Oil, Rice Protein, Olive Extract, Carotene), Vegan Mozzarella (Tapioca Starch, Canola Oil, Lactic Acid, Chickpea Protein, Tricalcium Phosphate, Konjac Gum, Xanthan Gum, Yeast Extract, Concentrated Pumpkin Juice), Cashews, Agar, Organic Cultured Dextrose, Lecithin, Eggplant in Oil (Sunflower Oil, Wine Vinegar, Citric and Ascorbic Acid), Herbs and Spices.

Description

Vegano X Hawksworth

Five-time winner of Vancouver Magazine Restaurant Award’s Best Upscale Restaurant, Hawksworth Restaurant has partnered up with Vegano to bring you a delicious, plant-based pizza. Packed with eggplant, piquillo peppers, capers and a mix of vegan parmesan and mozza on Neapolitan style hand tossed sourdough pizza crust. This upscale pizza is the perfect way to bring home fine dining. 

Limited supply!

Instructions: Preheat oven to 400°F. Bake for 12-15 minutes.

Ingredients

Flour, Tomatoes, Piquillo Peppers, Basil, Capers, Vegan Parmesan (Potato starch, Coconut Oil, Rice Protein, Olive Extract, Carotene), Vegan Mozzarella (Tapioca Starch, Canola Oil, Lactic Acid, Chickpea Protein, Tricalcium Phosphate, Konjac Gum, Xanthan Gum, Yeast Extract, Concentrated Pumpkin Juice), Cashews, Agar, Organic Cultured Dextrose, Lecithin, Eggplant in Oil (Sunflower Oil, Wine Vinegar, Citric and Ascorbic Acid), Herbs and Spices.
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