Vegetable Soup

I must admit, I've never really been a fan of vegetable soup. The reason for this is that I've only ever tried the nasty canned stuff. But THIS vegetable soup is leagues above any canned soup out there. So delicious! Even my picky 2 year old enjoyed it.

Recipe slightly adapted from Cooking Classy

Ingredients

2 1/2 Tablespoons olive oil

1 1/2 cups chopped yellow onion (1 medium)

2 cups peeled and diced carrots (about 4)

3 cups diced potatoes (about 3 medium)

4 garlic cloves pressed

4 cups vegetable broth

1 can diced tomatoes

2 bay leaves

1/2 teaspoon dried thyme

1 teaspoon dried parsley

salt and pepper to taste

1 1/2 cups chopped frozen or fresh green beans

1 cup frozen or fresh corn

1 cup frozen or fresh peas

Heat olive oil in a large pot over medium heat. Add onions, carrots, and potatoes and saute 3-4 minutes. Add garlic and salute 30 seconds more. Pour in the broth and diced tomatoes and add the bay leaves, thyme, parsley, salt, and pepper. Bring to a boil then add green beans and reduce heat to medium-low. Cover and simmer until vegetables are tender. Add corn and peas and cook 5 minutes longer.

Enjoy!

- Arianne

Creamy Vegan Roasted Tomato Soup

This soup is one of my favourites. So simple, yet so rich in flavour. And sooooo much better than any canned tomato soup out there. 

Slightly adapted from recipe found at Life As A Strawberry

Ingredients

8 roma tomatoes, halved

3 cloves of garlic, peeled

2 bay leaves

2 Tablespoons + 2 Tablespoons extra virgin olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

salt and pepper to taste

1/2 onion, roughly chopped

3 cups vegetable stock

1 can tomato paste

1 cup coconut milk

2 large fresh basil leaves

juice from half a lemon + 1/2 teaspoon zest

pinch of paprika

Preheat oven to 400F. Spread tomatoes, garlic, and bay leaves in a large baking dish in a single layer. Drizzle with 2 Tablespoons of olive oil then season with thyme, oregano, salt and pepper. Roast for 35-40 minutes in heated oven. When garlic has roasted and tomatoes have caramelized, remove from oven, discard bay leaves, and set aside. 

In a large pot, heat the remaining 2 Tablespoons of olive oil over medium-high heat. Add the onion and sauté until translucent. Add the roasted tomatoes, garlic, and tomato paste and sauté 1 minute. 

Add the vegetable broth. Bring to a low boil, then reduce to a simmer.

Remove from heat and carefully transfer the pot contents into a blender. Add coconut milk and basil leaves to the soup in the blender. Puree until very smooth.

Return soup to the pot and bring again to a simmer. Add lemon juice, zest, and paprika. 

-Enjoy!

Arianne

Power Salad

It's funny how your body tells you things sometimes.

Like that you NEED to eat a salad. It's great when you can have a craving that you have no regrets whatsoever giving in to! 

Slightly adapted from recipe found at What's Gaby Cooking?

Ingredients

2-3 cups fresh spinach

1 cup canned chickpeas, drained and rinsed

1 yellow bell pepper, diced

1/2 cup cherry tomatoes, halved

1/2 long english cucumber, chopped or sliced

6 green onions, sliced

1/2 cup crumbled feta cheese

1 avocado, sliced

Place spinach in a large bowl, then arrange remaining ingredients on top of the spinach. 

I topped this salad with this delicious raspberry vinaigrette. 

Enjoy!

- Arianne

Vegetarian Brown Lentil Chili

Chili is a staple in my house. It is definitely one of my go-to meals when I don't have much time or many groceries. Sometimes, though, meat and I are not the best of friends. When I found out I could use brown lentils to replace the meat in chill, I could not wait to try it out!

I was not disappointed! The meat was not missed at all, and even my husband liked this version!

Ingredients

1 Tablespoon olive oil

1 small onion diced

1 bell pepper diced

1 can brown lentils, drained and rinsed

1 can kidney beans, drained and rinsed

2 19oz. cans diced tomatoes

2 teaspoons chili powder

1/2 teaspoon cumin

3 Tablespoons honey

salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and pepper to the pot and cook until tender. Add the rest of the ingredients and bring to a boil. Reduce the heat and simmer at least 15 minutes. 

Top with avocado, sour cream, cheese, tortilla chips, or all of the above!

Enjoy!

-Arianne

Quinoa Veggie Burgers

I recently ordered the cookbook 100 Days of Real Food by Lisa Leake. She is a whole food blogger that I have been following for years and I was so excited when she announced that she had a cookbook coming out. Of course I bought it the second I could. I have been trying the recipes this week and all of them are so good. No I am not being paid to say this, the recipes are just THAT good!

Today I tried out her quinoa veggie burgers and it was like I had died and gone to heaven. It was one of the best tasting veggie burgers I have had in a long time! Full of flavour, filling and healthy! What more could you ask for? I was so excited about it I shared one with my neighbours ha ha. 

(She loved it too by the way.)

I usually don't include dairy in my recipes but this called for sharp cheddar cheese and I'm glad I didn't sub anything out in the recipe. I just made it exactly as it was written on the paper. If you are looking to get rid of the dairy, maybe try nutritional yeast in replace of the cheddar cheese. Let me know if you try it and it works out, but DON'T pass up making this delicious burger!

(I halved the recipe and it made about 5 burgers.)

Ingredients

1 cup uncooked quinoa - cooked according to the package directions

2/3 cup grated sharp cheddar cheese

3/4 cup minced carrots 

1/3 cup minced onion

3 garlic cloves, minced

2 eggs

1/4 cup whole wheat flour

3/4 teaspoon ground cumin

3/4 teaspoon salt

3 tablespoons raw sunflower seeds (optional)

2 tablespoons olive oil 

Directions 

In a large bowl combine all ingredients except the olive oil. Wet hands and form the quinoa mixture into 8 patties about 1 inch thick. Place on a clean plate or cutting board. In a large pan, heat the olive oil over medium-low heat. Add the burgers to the pan, cover and cook until the bottoms are browned (6-8 minutes). Covering the pan will ensure the burgers cook all the way through the middle without overcooking on the outside. Flip and repeat. If the pan is looking dry, add in a little more oil. 

Serve warm topped with hummus and an avocado and wrapped in lettuce leaves. These make great leftovers and can be frozen.  Enjoy - Alex

Roasted Butternut Squash and Pear Soup

It's fall time and you know what that means.. soup season! 

 My soup addiction is hitting me once again with full force. This soup is dairy free, yet creamy and because the ingredients are roasted first, it has a rich flavour to it.  How many times can I say soup in one post? Just go make it okay?

Ingredients

1 butternut squash, peeled, de-seeded and chopped

1 medium onion

2-3 large pears, chopped 

1 tsp fresh rosemary, chopped

olive oil

kosher salt

1-2 cups chicken or vegetable broth

Directions 

Preheat oven to 400 degrees

Place the squash, onion, pears and rosemary in a glass dish and drizzle with olive oil and kosher salt. Bake for 40-60 minutes or until squash is cooked all the way through. Place in blender and blend until smooth and creamy. Pour in chicken stock until desired consistency is achieved. Pour into bowls and top with more fresh rosemary, sour cream, or homemade croutons. Enjoy - Alex 

Wild Rice and Barley Salad with Dried Cranberries

Slightly adapted from recipe found on Scrumpdillyicious

Ingredients

1/2 cup uncooked brown and wild rice mix

1/2 cup uncooked pearl barley

1 3/4 cups vegetable or chicken broth

1 can chickpeas, drained and rinsed

2 Tablespoons vinegar

1 1/2 teaspoon extra virgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped fresh basil

1/2 cup dried cranberries

Place the rice, barley, and broth in a medium sized saucepan and bring to a boil. Reduce the heat to low and simmer for 40 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Place the rice mixture into a medium sized bowl then add chickpeas and cranberries.

Combine the vinegar, olive oil, mustard, salt and pepper in a small bowl and whisk together. Pour this over the rice mixture and toss well. Cover and chill until ready to serve, then add the chopped basil and mix well.

Enjoy!

- Arianne

Tomato Corn Salad with lime Dressing

A simple refreshing summer salad!

Ingredients

For the Salad : 

1 tablespoon olive oil

1 1/2 fresh or frozen corn kernels 

2 cups halved cherry or grape tomatoes

2 tablespoons chopped, fresh cilantro

crumbled feta cheese

For the dressing : 

1 tablespoon fresh lemon zest

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon olive oil

1-2 garlic cloves, minced 

Directions  

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn, and heat until soft (3-5 minutes). Cool corn slightly and set aside. In a small bowl, whisk together the lemon zest, lemon juice, vinegar, olive oil and minced garlic cloves. In a medium bowl, combine the tomatoes, cilantro, cheese and corn. Toss the salad with the dressing, and sprinkle with salt and pepper to taste. Serve warm or cold. Enjoy - Alex

Slightly adapted from Mels Kitchen Cafe

Butternut Squash and Red Lentil Soup

A few months ago, I got a fabulous cookbook from a friend who was de-junking her house. It just so happened to be written by one of my favourite food bloggers, Heidi Swanson! I placed it in with my other cookbooks and swiftly forgot about it (darn you pinterest) ha ha. Today though, I was going through my cookbooks (also de-junking over here), and came across it again. I flipped through the pages hoping to find something quick and easy for dinner. 

I stumbled upon a recipe called, "Chunky Lentil Soup." I was super happy that I had almost all of the ingredients on hand and got to work right away. I had to improvise as I didn't have any French or black beluga lentils, but I did have red lentils that needed to be used up, and they worked out perfectly. 

This recipe was really easy, quick and both of my girls (as well as myself), gobbled this up! I can't wait to eat the leftovers tomorrow as I'm sure they will be even better than today.

Ingredients

1 1/4 cups red lentils
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cups diced butternut squash
4 large tomatoes, diced
1 cup water or vegetable stock
1 teaspoon fine grain sea salt
pinch of smoked paprika

Fresh basil leaves, julienned  (optional)
Parmesan cheese (optional)

Directions

Bring 5 cups of water to boil in a large soup pot, add the lentils and cook for 20 minutes, or until tender.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until tender (about 3 minutes). Stir in the squash, tomatoes, and water and cook until squash is tender (10-15 minutes).

Once tender, transfer the squash mix to the large pot with the cooked lentils. Let the soup return to a gentle simmer and stir in the sea salt and smoked paprika. Garnish with julienned basil leaves, Parmesan cheese, or both. Enjoy - Alex

Creamy Vegan Butternut Squash and Pear Soup

While I'm not normally a pureed soup kind of girl, I just can't say no to butternut squash. This soup was incredibly quick easy to whip up for lunch today!

Ingredients

1 butternut squash peeled and diced (seeds removed)

1 half red onion loosely chopped

2-3 pears peeled and cored

4 cups vegetable stock

1 teaspoon thyme

salt and pepper to taste

1 can coconut milk

Place the chopped squash, onion, and pears in a large pot and cover with the vegetable stock. Season, then bring to a boil. Reduce heat and simmer until vegetables are cooked through. Stir in the coconut milk, then transfer everything into a blender. Blend until very smooth and enjoy!

- Arianne

Healthy Pumpkin Oat Muffins

Slightly adapted recipe from Ambitious Kitchen

Ingredients

3 cups oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon nutmeg

pinch of ground cloves
2 apples peeled and diced

1 can pumpkin puree

2 teaspoons pure vanilla extract

1/2 cup pure maple syrup
1 Tablespoon olive or coconut oil
1/3 cup chocolate chips*


Preheat oven to 350F and brush a muffin tin with oil. Place the oats in a blender or food processor and blend until it resembles flour. Place the oat flour in a medium sized mixing bowl then whisk in baking powder, baking soda, and all spices. Place the apple slices in a small pot and cover with water. Boil until the slices are soft, then drain and blend in a food processor or blender. In a separate mixing bowl, whisk together apple puree, pumpkin, vanilla, maple syrup, and oil. Slowly add the oat flour mixture and stir until just combined. Fold in the chocolate chips, then divide into your muffin tin. Bake for 15 minutes. Cool on a wire rack and enjoy!


*omit chocolate chips to make baby-friendly, or use Enjoy Life chocolate chips to make vegan/dairy free!


- Arianne

Creamy Vegan Spinach and Basil Soup

Funny that the first day of spring is a "soup day". Ok, you're right it's really not that funny. But this soup is delicious, regardless.

I recently took part in a clean-eating challenge. It surprised me how much better I realized I could be eating when I already thought I was doing fairly well at healthy eating. I really loved being a part of this challenge as it helped me to lose a bit of weight I've been working hard at, and I've been able to discover a few new clean and delicious recipes, like this one that my a friend of mine shared. 

I realized after I decided to make this soup that I didn't have all the right ingredients that her recipe required, so I kind of just winged it. Thanks so much for the inspiration, Cassia!

Ingredients

1 Tablespoon olive (or coconut) oil

1/2 red onion, chopped

1 garlic clove, chopped

4 celery stalks, chopped

3 cups vegetable broth

3/4 cup chopped fresh basil leaves

6 cups of tightly packed spinach leaves

salt and pepper to taste

1/2 cup canned coconut milk

Heat oil in a large pot and cook onions until translucent. Add the garlic and celery and cook for a couple of minutes. Add the rest of the ingredients except the coconut milk. Cook until the celery is soft then transfer to a blender. Puree until very smooth and transfer back into your pot. Add the coconut milk and heat the soup until just a boil. Serve and enjoy!

- Arianne

Spinach and Quinoa Salad with Roasted Acorn Squash and Avocados

I was craving a hearty salad last week and looked around my kitchen to see what I had on hand. I had an acorn squash that needed to be used up along with some avocados. I thought, why not put them together somehow, and this salad creation was born. The dressing recipe is from Food Lush Blog and I love it because it doesn't require any dairy unlike most poppyseed dressings out there. It was the perfect combination and a very satisfying lunch!

For the Salad

1/2 acorn squash
olive oil
salt and pepper, to taste
1/4 cup dry quinoa
1/2 cup water
2 handfuls of baby spinach, or greens of your choice
1/2 avocado, sliced

For the Dressing  

Juice and zest from one orange
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 small shallot
1 tablespoon mustard
salt and pepper to taste
1 tablespoon honey (optional)
1-2 teaspoons poppy seeds

Salad Directions
Preheat oven to 350 degrees. Cut the acorn squash lengthwise, remove seeds and brush the insides with olive oil. Place cut side down on a lined baking sheet and bake for 30-40 minutes or until soft. Meanwhile rinse quinoa and place it in a small pot with 1/2 cup water. Cover and bring to a boil. When it starts to boil, turn the heat down to a simmer and cook for 15-20 minutes until done. Remove from heat and let sit for 5 minutes then fluff with a fork. Place your salad greens in a bowl and mix with cooled quinoa. When the squash is cooked, cut into smaller pieces and lay them on top of the salad and quinoa mixture along with the avocado slices. Drizzle with the orange poppy seed dressing.

Dressing Directions
Place all the ingredients except poppy seeds in a blender and mix well. Add poppy seeds and pulse once or twice just to mix them in. I added honey to mine because I wanted my dressing to be on the sweeter side, but that it totally optional! You can adjust the ingredients to your liking. Enjoy! - Alex

Chickpea and Pear Arugula Salad with Balsamic Dressing

Ingredients

For the Salad (single serving)

1 large handful of arugula

1/2 pear sliced

1/3 cup chickpeas, drained and rinsed

1 teaspoon chia seeds

1 Tablespoon crumbled feta cheese

For the Dressing

1/4 cup balsamic vinegar

1/2 cup olive oil

1 Tablespoon dijon mustard

1 Tablespoon honey

1 garlic clove crushed or grated

salt and pepper to taste

Arrange salad ingredients. Whisk together dressing ingredients, then drizzle over salad and enjoy!

- Arianne

Homemade Refried Black Beans

I'm not sure why it has only just occurred to me to make my own refried beans, but I'm so glad that it finally did! So creamy smooth, delicious, and easy!

Ingredients

1 Tablespoon olive oil

1 garlic clove roughly chopped

1 can black beans, drained and rinsed

1 teaspoon finely chopped fresh cilantro

1 teaspoon cumin

1 teaspoon chilli powder

salt and red pepper flakes to taste

1/4 cup vegetable broth

Heat olive oil in a skillet then add garlic to cook for just a couple of minutes. Add the black beans, cilantro, cumin, chilli powder, salt and red pepper flakes. Heat through, then place mixture in a food processor with the broth and blend until smooth. Add more broth if it is not mixing well.

Enjoy!

- Arianne

Baked Egg in Portobello with Spinach and Avocado

Ingredients

1 portobello mushroom cap
olive oil
salt and pepper, to taste
1 organic egg
spinach
1/2 avocado, sliced

Directions

Preheat the oven to 375 degrees. Clean the portobello cap, remove the stem and scrape out the ribs. I like to pre-bake the portobello a little before adding the egg, but feel free to skip this step if you like. Rub a little bit of olive oil on the inside and outside of the cap and sprinkle with sat and pepper. Sometimes I sprinkle thyme inside as well, but you can use any spice that you like. Place mushroom on a pan and bake for 10 minutes or so. Crack the egg into a small bowl and stir it around a bit with a fork. Carefully slide the egg into the cap and sprinkle with more salt and pepper. Bake in the oven for 20 minutes or until the egg is done to the consistency you prefer. Remove from oven and place on top of a bed of spinach and top with avocado. Enjoy!

Warm Sweet Potato and Chickpea Salad

I decided to make this salad for dinner tonight, but was a bit unsure of how it would turn out.

Turns out it is amazing! One of my new favourites for sure, and pretty simple to whip up.

Original recipe from Blissfulbblog 

Ingredients

1 medium sweet potato (about 2 lbs.), peeled and diced

2 Tablespoons extra virgin olive oil

salt and pepper 

1 15oz. can of chickpeas, drained and rinsed

1/2 red onion finely chopped

1/2 cup fresh parsley finely chopped

Dressing

1 medium garlic clove

juice of 1 lemon

3 Tablespoons of well-stirred tahini

3 Tablespoons water

2 Tablespoons extra virgin olive oil

salt and pepper to taste

Preheat oven to 425F. 

Place sweet potato cubes in a baking dish and stir with 1 Tablespoon of olive oil, salt, and pepper. Bake for about 30 minutes, or until tender. Remove from oven and let cool slightly.

Heat the remaining olive oil in a pan to cook the chopped onion. Cook onions until translucent and tender, then set aside.

To make the dressing, grate the garlic with a microplane grater, or press to make a somewhat smooth paste and place in a small bowl. Add all other dressing ingredients and whisk to blend. The sauce should be easily poured. Add more water if needed to reach desired consistency. 

Combine the sweet potatoes, chickpeas, onions, and parsley in a large bowl, then add the tahini dressing. Stir gently to combine. Serve warm and enjoy!

Vegetable Hash

This dish was amazing! After devouring it, I swiftly came to the realization that vegetables have got to be my favourite food. It is great for breakfast, lunch, or dinner. 

Simply omit the egg to enjoy a completely delicious and filling vegan meal.

Recipe slightly altered from Cafe Johnsonia 

Ingredients

2 Tablespoons olive oil

1 small onion thinly sliced lengthwise

2 medium sized potatoes cut into 1/4" strips

1 small sweet potato cut into 1/4" strips

1 large carrot peeled and julienned 

1 bell pepper thinly sliced

1 small zucchini julienned 

salt and pepper to taste

2 garlic cloves minced

3 large chard leaves, stems removed and thinly sliced
2 roma tomatoes sliced
fried egg (optional topping)


Prepare all vegetables, then heat the olive oil in a large skillet (preferably one that can be covered). Add all vegetables to the heated oil, season with salt and pepper, then cover. Stir frequently until potatoes are tender. Add the garlic and chard and cook for only a couple minutes more.
Serve with sliced tomatoes and fried egg if you desire.


Enjoy!

The Big Vegan Bowl

When this beautiful big bowl of deliciousness from Oh She Glows popped up in my reader yesterday I just knew I had to make it immediately! Luckily for me I had all of the ingredients on hand and got to work right away. It was quick to throw together, and the results were amazing and kept me full for hours! I am drooling just thinking about it. 

Ingredients

1 large sweet potato, chopped into cubes

1 (15 oz can) chickpeas, drained and rinsed

1/2 cup uncooked quinoa

1 large carrot, peeled and julienned

cabbage or vegetable of choice, shredded

couple of handfuls of greens for the base (optional)

lots of hummus

sliced avocado

pepitas

parsley

Directions

1. Preheat oven to 400F and line a baking sheet with parchment paper

2. Spread out the chopped potato on one half of the baking sheet and drizzle with 1/2 tablespoon of olive oil. Toss potatoes until coated and sprinkle with fine grain sea salt. 

3. Drain and rinse the chickpeas and place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer chickpeas to the other half of the baking sheet and drizzle with 1/2 teaspoon of oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your choice of spices. (I used garlic powder and cumin.)

4. Place the pan in the oven and roast for 15 minutes, then remove. Flip the sweet potatoes and roll around the chickpeas. Place back in the oven for another 10-15 minutes until the sweet potatoes are lightly browned and fork tender and the chickpeas are golden. 

5. Cook the quinoa while the roasting is going on. Rinse the quinoa then place in a medium pot. Add 1 cup of water and bring the mixture to a low boil, then reduce the heat to low/medium. Simmer covered for 14-17 minutes until all the water is absorbed and the quinoa is fluffy. Remove from heat and let sit covered for 5-10 minutes to steam if needed. Fluff with a fork.

6. Assemble the bowls : Add a couple of handfuls of greens to the bowls (I used spinach). When the roasted potatoes and chickpeas are done, let cool for 5 minutes then add them on top of the greens. Followed by carrots, cabbage, avocado, and hummus. See picture for how I plated it. Garnish hummus with pepitas and finely chopped parsley. 

7. Serve and enjoy! 

*Makes 2 large bowls

Butternut Squash and Kale Pizza With Pomegranate Salsa

Please add this recipe to the "If you're going to make one recipe from this blog, this is it!" list.

Seriously delicious. And so festive looking!

Altered from recipe found at Half Baked Harvest

Ingredients

For the base

5 cloves garlic

1 teaspoon dried sage

1 Tablespoon pumpkin seeds

1 Tablespoon parmesan cheese, grated

1 Tablespoon olive oil

For the toppings

2-3 cups butternut squash cut into small cubes

2 Tablespoons butter

1 Tablespoon brown sugar

salt and pepper to taste

1-2 cups Mozzarella cheese

2 cups torn kale leaves

2 Tablespoons grated parmesan cheese, divided

1 Tablespoon olive oil

For the Salsa

1/2 cup pomegranate arils

1/4 cup dried cranberries

1/4 cup cilantro, chopped

juice of 1 lime

salt and pepper to taste

Use THIS recipe for the pizza crust

Preheat a toaster oven to 350F. Peel garlic cloves and place in some tin foil. Drizzle a small amount of olive oil over cloves and roast in the toaster oven for 15 minutes, or until quite tender. Once roasted through, place into a food processor along with the sage, pumpkin seeds, parmesan cheese, and olive oil. Blend until it forms a thick paste. Set aside.

Heat butter in a large skillet then add butternut squash and brown sugar. Cook over medium heat, stirring frequently for 20-25 minutes until tender and caramelized. 

Preheat regular oven to 450F

Prepare pizza dough and roll out into a rectangle. Oil a baking sheet and place rolled out dough onto the sheet. Spread the garlic paste onto the dough, then cover this with half of the mozzarella. Top with the butternut squash, then the remaining mozzarella plus one tablespoon of parmesan. Place in heated oven and bake for 10 minutes.

While baking, tear kale leaves into a small bowl. Add the remaining parmesan cheese and olive oil. Mix together thoroughly.

Remove the pizza from the oven then spread the kale mixture overtop. Place back in the oven for an additional 10 minutes.

While finishing baking, make the salsa by combining all ingredients in a small bowl.

Remove pizza from oven and top with the salsa. 

Serve and enjoy!