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Courgette and broccoli wholemeal pizzas  recipe

Courgette and broccoli wholemeal pizzas recipe

13 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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