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Courgette and broccoli wholemeal pizzas recipe

16 ratings

Make homemade vegetarian pizzas in just 30 minutes with this easy midweek recipe. Using wholemeal flour boosts the fibre in this recipe and adds a nutty taste to the simple two-ingredient base, which is topped with zingy pesto, charred broccoli and delicate courgette ribbons for a green twist. See method

Serves 4
10 mins to prepare and 20 mins to cook
720 calories / serving
Vegetarian

Ingredients

220g pack Tenderstem broccoli
2 tsp olive oil
460g wholemeal flour
400g low-fat Greek-style yogurt
130g pack Tesco Finest pesto with fresh basil
125g pack half-fat mozzarella, roughly torn
50g pitted black olives
1 courgette, peeled into ribbons
1 lemon, zested
1 red chilli, sliced
½ x 30g pack basil

Each serving contains

Energy
3030kj
720kcal 36%
Fat
28g 40%
Saturates
7g 36%
Sugars
11g 12%
Salt
1.7g 29%

of the reference intake
Carbohydrate 91.4g Protein 30.8g Fibre 13.9g

Method

Preheat the grill to high. Put the broccoli on a baking sheet, drizzle with the oil and season. Grill for 7-8 mins, until lightly charred.
Meanwhile, mix the flour, yogurt and a good pinch of salt together in a mixing bowl to form a soft dough. Tip onto a lightly floured surface and knead for 5-6 mins until smooth, adding a little more flour if the dough is too wet. Divide into four balls of equal size and roll into circles about ½ cm thick.
Preheat the oven to gas 7, 220°C, fan 200°C. Line 2 large baking trays with nonstick baking paper and put 2 pizza bases on each tray. Divide the pesto between the bases and top with the mozzarella. Scatter over the olives, courgette and charred broccoli. Bake for 12-14 mins or until the pizzas are turning golden at the edges and the veg is tender. Scatter with the lemon zest, chilli and basil leaves to serve.

See more Vegetarian recipes