Roasted spring vegetable pizza

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Video tutorial: Making pizza

1. Preheat the oven to 220C/Gas 7/fan oven 200C. Tip the flour, salt and yeast into a bowl and mix well. Add the warm water and mix to a soft dough. Knead on a lightly floured surface for 2-3 minutes, then roll out to a 30cm/12in round. Brush a large baking sheet with a thin slick of oil, then add the pizza base. Cover with a clean tea towel.
2. Cut the peppers into rings and slice the leek. Toss the leek and red peppers in the oil, salt and pepper. Spread over a baking sheet and roast for 10 minutes.
3. Spread the pizza base with the passata. Scatter over the leek and red pepper. Thinly slice the mozzarella and arrange over the vegetables. Scatter over the whole cherry tomatoes and peas and sprinkle with the parmesan. 4 Bake for 15-20 minutes, until the crust is crisp and lightly browned. To serve, cut into four wedges.

Per serving

290 kcalories, protein 15g, carbohydrate 47g, fat 6 g, saturated fat 3g, fibre 4g, salt 0.84 g

'The pizza was really tasty and the leeks and peas were innovative additions. The base was good and crispy.'

Latest comments and suggestions

• Paul

  23 January 2009

  Paul commented on this recipe

  How about carrot? My personal favourite The peas were exceptional - thankyou I think I'll serve this at my wedding reception

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Ingredients

• 200g strong plain flour
• ½ tsp salt
• 1 tsp easy blend dried yeast
• 150ml/¼ pint warm water
• olive oil , for brushing

FOR THE TOPPING

• 2 red peppers
• 1 leek
• 1 tsp olive oil
• 4 tbsp tomato passata
• 125g pack light mozzarella
• 12 cherry tomatoes
• 3 tbsp frozen peas
• 2 tbsp freshly grated parmesan

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 35 45 mins

Cook 20 mins

Vegetarian, Low-fat

Ingredients

• 200g strong plain flour
• ½ tsp salt
• 1 tsp easy blend dried yeast
• 150ml/¼ pint warm water
• olive oil , for brushing

FOR THE TOPPING

• 2 red peppers
• 1 leek
• 1 tsp olive oil
• 4 tbsp tomato passata
• 125g pack light mozzarella
• 12 cherry tomatoes
• 3 tbsp frozen peas
• 2 tbsp freshly grated parmesan

Per serving

290 kcalories, protein 15g, carbohydrate 47g, fat 6 g, saturated fat 3g, fibre 4g, salt 0.84 g

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