Courgette and broccoli wholemeal pizzas recipe

4 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

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

  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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