Roasted spring vegetable pizza
Enjoy tasty pizza without the guilt - less than 300 calories per serving
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 35 - 45 mins
Cook 15 - 20 mins
Vegetarian, Low-fat
- 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.
- 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.
- 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 15.0g, carbohydrate 47.0g, fat 6.0 g, saturated fat 3.0g, fibre 4.0g, salt 0.84 g
Recipe from Good Food magazine, February 2002.
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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 15 - 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 15.0g, carbohydrate 47.0g, fat 6.0 g, saturated fat 3.0g, fibre 4.0g, salt 0.84 g
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23 January 2009
Paul commented on this recipe
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17 August 2011
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13 March 2012
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