Roasted spring vegetable pizza

Roasted spring vegetable pizza

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(3 ratings)

Prep: 35 mins - 45 mins Cook: 15 mins - 20 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal290
  • fat6g
  • saturates3g
  • carbs47g
  • sugars0g
  • fibre4g
  • protein15g
  • salt0.84g
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  • 200g strong plain flour
  • ½ tsp salt
  • 1 tsp easy blend dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 150ml/¼ pint warm water
  • olive oil, for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the topping

  • 2 red peppers
  • 1 leek



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp tomato passata



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

  • 125g pack light mozzarella
  • 12 cherry tomatoes
  • 3 tbsp frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 tbsp freshly grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments, questions and tips

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13th Mar, 2012
We LOVE this recipe. So easy, nicer than most takeaway and shop bought pizzas, and without the guilt!
23rd Jan, 2009
How about carrot? My personal favourite The peas were exceptional - thankyou I think I'll serve this at my wedding reception
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