Five-a-day pizza recipe

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  • Serves Makes 4 pizzas
  • 25mins to prepare, 35mins to rise and 10mins to cook
  • 691 calories / serving
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HE FIVEADAY

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. To serve the Denise Phillips way: Garnish with sprigs of basil.

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  • 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
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  • Energy 2899kj 691kcal 35%
  • Fat 27.9g 40%
  • Saturates 15g 75%
  • Sugars 11.6g 13%
  • Salt 2.6g 43%

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

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