Smoked Sausage & Beer Cheese Pizza with Nigella Seeds

Prepare the beer cheese sauce: In a small saucepan over low heat, melt the vegan butter. Add the flour and stir constantly for 1–2 minutes until smooth and lightly glossy, without browning.

Gradually stir in the grated cheddar cheese and beer, a little at a time, keeping the heat low and whisking until a creamy, smooth sauce forms.

Add the egg yolk and stir continuously until fully incorporated and slightly thickened. Remove from heat and set aside, keeping warm.

Preheat the oven to 220°C (425°F). Line a baking tray or pizza stone if needed.

Place the pizza dough on the tray. Lightly prick the surface with a fork, drizzle with olive oil, and sprinkle evenly with nigella seeds.

In a pan, sauté the sliced onion in a little melted vegan butter over medium heat until soft and translucent. Spread the onions evenly over the prepared dough.

Spoon the warm beer cheese sauce over the onions and spread gently. Arrange the smoked sausage slices on top and sprinkle with chopped parsley.

Bake for about 18–20 minutes, or until the crust is golden and the topping is bubbling and lightly browned.

Remove from the oven, garnish with fresh tomatoes and additional parsley, slice, and serve hot.