Fig, Pear & Spinach Pizza with Sundried Tomatoes, Pizza Sauce and Lainey’s Chilli Oil

A sweet–savory, colourful pizza loaded with fresh fruit, greens, and a bold drizzle of Lainey’s Vegan Chilli Oil.

Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 4
Approx. Calories: ~520–580 per serving

Ingredients

  • 4 large figs, sliced

  • 1 bag spinach leaves (approx. 120g)

  • 1 pear, thinly sliced

  • 60g pitted salty olives, chopped

  • 60g semi-sundried tomatoes, chopped

  • 100g grated cheese (mozzarella or similar)

  • 2 ready-made 12-inch pizza bases

  • 6 - 8 tbsp pizza sauce

  • Lainey’s Vegan Chilli Oil, for drizzling    

Method

  1. Preheat
    Heat the oven to 220°C (420°F).

  2. Sauce the bases
    Spread 3 - 4 tbsp of pizza sauce evenly over each pizza base.

  3. Prep the toppings
    Slice the figs and pear and chop the olives and semi-sundried tomatoes.

  4. Assemble the pizzas
    Add a layer of spinach on each base. Top with figs, pear slices, olives, and sundried tomatoes.
    Sprinkle the grated cheese evenly over both pizzas.

  5. Bake
    Cook for 10 - 12 minutes, or until the crust is golden and the cheese is melted and bubbling.

  6. Finish with heat
    Drizzle generously with Lainey’s Vegan Chilli Oil before serving.

Easy Spaghetti Bolognese

Serves: 4 - 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Approx. Calories: 550 kcal per serve

Main Ingredients

  • 2 tbsp olive oil

  • 50g unsalted butter

  • 500g lean minced beef

  • 1 large white onion, diced

  • 2 cloves garlic, crushed and minced

  • 2 medium carrots, shredded or minced

  • 2 cans whole tomatoes

  • 1 cup red wine (Shiraz or Pinot)

  • 375g spaghetti (or homemade pasta)

  • ½ bunch flat parsley leaves, chopped

  • Parmesan or pecorino cheese, to serve

Seasonings & Flavourings

  • 2 tbsp fresh thyme, roughly chopped

  • 1 tbsp fresh oregano, roughly chopped

  • 1 tsp dried mixed herbs

  • 4 fresh bay leaves

  • 1 tsp salt

  • ½ tsp cracked black pepper

  • 1 ½ tsp Vegeta

  • 1 ½ tbsp Lainey’s Chilli Oil

Method

Sauté Base:

1. Heat a large saucepan over medium heat. Add olive oil and butter.

2. Add onions, garlic, thyme, and oregano. Sauté until onions soften.

Build the Sauce:

3. Add minced beef, breaking it up with a wooden spoon. Add red wine, carrots, mixed herbs, and tomatoes.

4. Stir for about 5 minutes, allowing the sauce to thicken slightly.

5. Add bay leaves, Vegeta, Lainey’s Chilli Oil, salt, and pepper.

Simmer:

6. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally so it doesn’t stick.

Cook the Pasta:

7. Meanwhile, cook spaghetti according to packet instructions until al dente. Drain well.

Combine & Finish:

8. Add cooked pasta into the Bolognese sauce and toss to coat thoroughly.

Serve:

9. Dish into bowls. Garnish with parsley and parmesan or pecorino.

10. Add extra Lainey’s Chilli Oil for extra heat.