A pizza sliced into 6 pieces alongside a pizza cutter

Rainbow pizzas

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(0 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal534
  • fat17g
  • saturates6g
  • carbs73g
  • sugars8g
  • fibre5g
  • protein19g
  • salt1.8g
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Ingredients

  • 2 plain pizza bases
  • 6 tbsp passata
  • 400g mixed red and yellow tomatoes, sliced
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 75g sprouting broccoli, stems finely sliced
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 8 green olives, pitted and halved (optional)
  • 150g mozzarella cherries (bocconcini)
  • 2 tbsp fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • handful fresh basil leaves, to serve
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

  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.

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