Four Hundred Rabbits will kickstart 2018 with a brand new vegan special sourdough pizza featuring a best-selling peanut butter by award-winning London-based producer Pip & Nut.
Launching this Friday and served throughout the month at their renowned neighbourhood restaurants in Nunhead and Crystal Palace, the Veganuary exclusive will match Crown Prince squash pesto, wood-roasted beets, Berbere chickpeas, crispy onions, celery, sultanas, plus Crunchy Maple Peanut Butter.
The latest in the pizzeria’s successful series of collaborations with talented local artisans, the new vegan special will showcase one of the most popular products in Pip & Nut’s range, which began as their first limited edition nut butter.
Passionate about using the best innovative and seasonal British ingredients for their toppings, Four Hundred Rabbits’ menu includes both one vegetarian and one meat speciality each month alongside their signature favourites. Sure to provide comfort from the cold weather this Winter, January’s second special offering will celebrate classic Alpine flavours by pairing crème fraîche and white wine, Gloucester Old Spot lardons, shallots, Gruyere and thyme.
As with all of the team’s much-loved London sourdough pizzas, the two new time-limited pizzas will be made using their acclaimed 48-hour proved dough base then cooked in the wood-fire oven at around 400 degrees, resulting in a deeply flavoursome base with a light chewy texture.
Four Hundred Rabbits’ co-founder, Daniel Edwards said, “We have always offered an off-menu vegan pizza and noticed how popular this has become with our regulars and local visitors - so we wanted to put this front and centre on our menu this month for everyone to enjoy.
'Nut butters work brilliantly on our sourdough bases and Pip & Nut share our ethos of using the best natural ingredients, so this felt like the ideal collaboration and at the perfect time with so many people looking to try more plant-based dishes too.”