with rocket and black pepper topping
This veggie pizza has a lot to shout about. Perfectly charred courgette, melted cheddar cheese, and if that's not enough, creamy mozzarella to top it all off.
Allergens
Utensils
Tags
Flatbread Base
2 unit(s)
Passata
1 pack(s)
Grated Cheese
50 grams
Courgette
1 unit(s)
Mozzarella
125 grams
Salad Leaves
40 grams
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the courgette and slice into 1cm rounds.
- Place a large pan over high heat (without oil).
- When hot, cook the courgette rounds until charred, 3-4 mins. Turn only every 1-2 mins—this will allow the courgette to pick up a nice colour.
- Once cooked, season with salt and pepper and transfer to a bowl.
- In a small bowl mix together the passata, ½ tsp salt and ½ tbsp sugar (double both 4p).
- Season to taste with pepper, salt and sugar. You've made your base sauce!
- Spread the sauce over the pizza bases with a spoon, leaving room for the crust.
- Tear the mozzarella into pieces and scatter the mozzarella and grated cheese over the pizzas.
- Top with the charred courgette.
- Carefully pop your pizzas onto a lined baking tray and bake in the oven until the cheese is melted and bubbling, 10-14 mins.
- Just before the pizzas are done, toss the salad leaves with a drizzle of oil and season with salt and pepper.
- When the pizzas are ready, remove from the oven.
- Garnish with the dressed salad leaves, pepper, salt and a drizzle of oil.
- Cut into slices and serve any remaining salad alongside.
806
kcal
Energy (kcal)
3374
kJ
Energy (kJ)
27.5
g
Fat
14.9
g
of which saturates
103.9
g
Carbohydrate
15
g
of which sugars
6.4
g
Dietary Fiber
35.5
g
Protein
0
mg
Cholesterol
3.4
g
Salt
