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Chargrilled veg and goat's cheese pizzas recipe

1 rating

With lots of delicious Italian flavours piled on to sourdough bases, these simple, speedy pizzas wouldn't look out of place in a pizzeria! They happen to be vegetarian, but everyone will happily tuck in, whether it's a quick midweek meal or weekend treat. See method

Serves 4
5 mins to prepare and 10 mins to cook
573 calories / serving
Vegetarian

Ingredients

2 x 2-packs sourdough pizza bases
260g passata
240g ball reduced-fat mozzarella, drained and coarsely grated (or 160g grated mozzarella)
140g red onion chutney
280g jar chargrilled mixed antipasti, drained and sliced
90g soft goat’s cheese, crumbled
40g rocket or baby spinach
1 tbsp extra-virgin olive oil, to serve (optional)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2405kj
573kcal 29%
Fat
21g 29%
Saturates
7g 34%
Sugars
18g 20%
Salt
2.2g 36%

of the reference intake
Carbohydrate 72.4g Protein 20.8g Fibre 6.8g

Method

Preheat to the oven to gas 6, 200˚C, fan 180˚C and place 2 large baking sheets inside to heat up. Put the pizza bases on a board and spread each with 4 tbsp passata. Scatter over the grated mozzarella, then spoon over the red onion chutney and arrange the antipasti and crumbled goat's cheese on top.
Carefully transfer the pizzas to the preheated baking sheets and cook for 8-10 mins until the cheese has melted and the bases are golden. Top each with a handful of rocket and a drizzle of oil to serve, if you like.

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