Five-a-day Pizza

Five-a-day Pizza

Top your pizza with samples from all the food groups when you combine these ingredients together and follow this simple recipe. 

Prep time: 25 minutes

Cook time: 45 minutes

Servings: 4 people

Preparation

Place the grated courgette in a sieve and lightly salt it.

After 15 minutes roll it in a towel to squeeze out any excess water.

Combine in a bowl with all the other ingredients of the courgette pizza dough base in the food processor.

Cover with cling film and leave to chill and rest for 20 minutes in the fridge.

Divide the dough into 4.

Preheat the oven to 220°C/ 425°F/ Gas mark 7.

On a lightly floured work surface, roll out the courgette pizza dough into roughly 20 cm/ 8 inch rounds.

Use the lid of a saucepan as a template.

Transfer onto an oven tray lined with nonstick baking paper.

Spread over the tomato sauce followed by the prepared vegetables.

Top with grated Cheddar cheese.

Bake for 10 minutes or until the vegetables are soft and the cheese has melted.

Ingredients

For the Pizza Dough base
100g coarsely grated courgette
1 teaspoon Salt
300g plain flour
2 eggs, lightly beaten
100g Cheddar cheese - grated
2 tablespoons fresh basil – roughly chopped
For the Topping
3 tablespoons tomato pizza sauce
2 red peppers- deseeded and cut into small pieces 
100g frozen peas- defrosted
150g frozen sweetcorn –defrosted
2 carrots – peeled and grated
100g Tesco courgette – peel into ribbons
150g Cheddar cheese grated
Sprig of basil



Ingredients

For the Pizza Dough base
100g coarsely grated courgette
1 teaspoon Salt
300g plain flour
2 eggs, lightly beaten
100g Cheddar cheese - grated
2 tablespoons fresh basil – roughly chopped
For the Topping
3 tablespoons tomato pizza sauce
2 red peppers- deseeded and cut into small pieces 
100g frozen peas- defrosted
150g frozen sweetcorn –defrosted
2 carrots – peeled and grated
100g Tesco courgette – peel into ribbons
150g Cheddar cheese grated
Sprig of basil



Preparation

Place the grated courgette in a sieve and lightly salt it.

After 15 minutes roll it in a towel to squeeze out any excess water.

Combine in a bowl with all the other ingredients of the courgette pizza dough base in the food processor.

Cover with cling film and leave to chill and rest for 20 minutes in the fridge.

Divide the dough into 4.

Preheat the oven to 220°C/ 425°F/ Gas mark 7.

On a lightly floured work surface, roll out the courgette pizza dough into roughly 20 cm/ 8 inch rounds.

Use the lid of a saucepan as a template.

Transfer onto an oven tray lined with nonstick baking paper.

Spread over the tomato sauce followed by the prepared vegetables.

Top with grated Cheddar cheese.

Bake for 10 minutes or until the vegetables are soft and the cheese has melted.