Roasted spring vegetable pizza

Roasted spring vegetable pizza

  • Rating: 5 out of 5.3 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 4

This tasty pizza contains less than 300 calories per serving – generously topped with peas, leeks, peppers and cherry tomatoes to ramp up the veg count

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal290
fat6g
saturates3g
carbs47g
sugars0g
fibre4g
protein15g
low insalt0.84g
Advertisement

Ingredients

For the topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.3 ratings
Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content