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For a vegan alternative that doesn't lack flavour- look no further than our beetroot and butternut squash Pizzatilla. Finished with a vibrant Lentil, Sunflower Seed, Tomato, Rocket & Pomegranate Salad.

Serves: 1, Makes 1 Pizzatilla
Time: 60 minutes


  • Mission Beetroot & Chia Seed Tortilla
  • 60g Houmous
  • Drizzle of Olive oil
  • 30g Beetroot
  • 30g Butternut Squash
  • 3g Rosemary needles
  • 20g Maple syrup
  • 30g cooked green Lentils
  • 10g rocket leaves
  • 20g diced Tomatoes
  • 5g Sunflower seeds
  • 3g Parsley
  • 5g Pomegranate

For Tahini dressing:

  • 20g Tahini
  • 10g Dijon mustard
  • 10g Maple syrup
  • 10g Balsamic vinegar


  1. Combine diced beetroot & butternut squash with fresh rosemary, olive oil, maple syrup & season with salt & pepper. 
  2. Roast for 40-50 mins at 180˚c until soft.
  3. For the salad mix cooked lentils with rocket, tomatoes, sunflower seeds, parsley and pomegranate seeds
  4. Drizzle with Tahini dressing
  5. Take a Mission beetroot & chia seed tortilla & spread houmous over the base
  6. Top with the roasted beetroot & butternut squash
  7. Bake for 10 minutes at 180˚c until crisp
  8. Place the lentil salad on top of the pizza & drizzle with more dressing
  9. Enjoy!

Method for Tahini dressing:

  1. Combine all the ingredients & season to taste

Tip:  Finding the right temperature when cooking the Pizzatilla is essential. You don't want the oven too hot or the tortilla will burn. Set your oven to 180 degrees c, or gas mark 6, for a crispy texture without being brittle or dry.

For more information on Mission Foods

Contact Name: James Brown
Phone: 01527 894256
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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Call Paul Steer on 01291 636342