Roasted spring vegetable pizza

Recipe uploaded by

Sara Buenfeld

0 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/1234/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk