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
Ingredients:
- 1.0 tsp easy blend dried yeast
- 1.0 tsp olive oil
- 12 cherry tomatoes
- 125.0g pack light mozzarella
- 3.0 tbsp frozen peas
- 1 leek
- 2 red peppers
- ½ tsp salt
- olive oil , for brushing
- 200.0g strong plain flour
- 150 ml/¼ pint warm water
- 2.0 tbsp freshly grated parmesan
- 4 tbsp tomato passata
- FOR THE TOPPING
Instructions:
- 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.
- 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.
- 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.
Roasted Spring Vegetable Pizza • Yield: 4 servings
Ingredients:
- 1.0 tsp easy blend dried yeast
- 1.0 tsp olive oil
- 12 cherry tomatoes
- 125.0g pack light mozzarella
- 3.0 tbsp frozen peas
- 1 leek
- 2 red peppers
- ½ tsp salt
- olive oil , for brushing
- 200.0g strong plain flour
- 150 ml/¼ pint warm water
- 2.0 tbsp freshly grated parmesan
- 4 tbsp tomato passata
- FOR THE TOPPING
Roasted Spring Vegetable Pizza Nutrition Facts:
• Diet: Balanced
• Calories: 75.35
• Fat: 47.99
• Carbs: 67.10
• Protein: 66.87
• Cholesterol: 30.88
• Calcium: 133.81
• Sodium: 95.24* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
