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Roasted spring vegetable pizza

Roasted spring vegetable pizza

A star rating of 5 out of 5.3 ratingsRate
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  • 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
low insalt0.84g


  • 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


  • 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.

Recipe from Good Food magazine, February 2002


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A star rating of 5 out of 5.3 ratings

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