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Five-a-day pizza recipe

22 ratings

There’s no chance of a late delivery with this pizza, plus you'll get your daily veg fix too! A thin, crisp base smothered in tomato sauce and topped with peppers, peas, sweetcorn, carrots, courgettes and cheese is a pizza that will deliver on flavour every time. See method

Makes 4 pizzas
25mins to prepare, 35mins to rise and 10mins to cook
691 calories / serving
Vegetarian

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 sweet corn –defrosted
2 carrots – peeled and grated
100g courgette – peel into ribbons
150g Cheddar cheese grated
Garnish: Sprig of basil

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
2900kj
691kcal 35%
Fat
28g 40%
Saturates
15g 75%
Sugars
12g 13%
Salt
2.6g 43%

of the reference intake
Carbohydrate 73.5g Protein 31.7g Fibre 9.2g

Method

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 gas 7, 220°C, fan 200°C.
On a lightly floured work surface, roll out the courgette pizza dough into roughly 20cm 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. Garnish with sprigs of basil and serve.

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