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Rainbow pizzas

A pizza sliced into 6 pieces alongside a pizza cutter

Rainbow pizzas

Name: Rainbow pizzas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 plain pizza bases; 6 tbsp passata; 400g mixed red and yellow tomatoes sliced; 75g sprouting broccoli stems finely sliced; 8 green olives pitted and halved (optional); 150g mozzarella cherries (bocconcini); 2 tbsp fresh pesto; handful fresh basil leaves, to serve

Lulu Grimes

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.2 out of 5.13 ratingsRate

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Forget takeaway pizzas, encourage kids to eat a rainbow every day with this colourful recipe full of fresh flavours – guaranteed to please even fussy eaters

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Ingredients

Nutrition

Units:

MetricUS

2 plain pizza bases
6 tbsp passata
400g mixed red and yellow tomatoes

sliced
75g sprouting broccoli

stems finely sliced
8 green olives

pitted and halved (optional)
150g mozzarella

cherries (bocconcini)
2 tbsp fresh pesto
handful fresh basil

leaves, to serve

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Nutrition: Per serving

kcal534
fat17g
saturates6g
carbs73g
sugars8g
fibre5g
protein19g
salt1.8g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Put each pizza base on a baking sheet and spread each with half of the passata. Arrange the tomatoes on the top in rings or wedges of colour and add the broccoli and the olives, if using. Squish the mozzarella cherries (bocconcini) a little before dotting them over the pizzas, then drizzle 1 tbsp pesto over each.
step 2

Bake for 15-20 mins or until the top is bubbling and just starting to brown a little. Scatter over the basil leaves before serving.

Recipe from Good Food magazine, August 2017

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A star rating of 4.2 out of 5.13 ratings

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