Grilled vegetable and pesto pizza recipe

  • Serves 2
  • 25 mins to prepare and 35 mins to cook
  • 703 calories / serving
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153973 grilled vegetable and pesto pizza HERO

Pre-heat the oven to 210° C.

Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a few minutes until even.

Roll out to the 1-2cm thickness, roughly 30cm in diameter. Arrange on a baking tray and top with the vegetables and pesto in the middle, leaving a 1 inch border all the way around the perimeter. Bake for 18-22 minutes until the base is golden and risen at the edges.

Meanwhile, pre-heat the grill to hot.

Remove the pizza, then top with the parmesan and drizzle with the olive oil. Grill for 2-3 minutes until the cheese is starting to melt. Remove and garnish with basil leaves before serving.

  • Ingredients

  • For the dough

  • 190g plain flour
  • a little plain flour, for dusting
  • 3.5g dried active yeast
  • ½tsp salt
  • ½tbsp caster sugar
  • 20ml olive oil
  • 110ml warm water (roughly 45 degrees)
  • For the topping

  • 25ml olive oil
  • 1 large aubergine, diced
  • ½ courgette, de-seeded and finely diced
  • 1 yellow pepper, de-seeded and diced
  • small handful of basil leaves, to garnish
  • 75g pesto
  • 40g Parmesan, roughly shaved
  • salt
  • pepper
  • Energy 2950kj 703kcal 35%
  • Fat 30g 43%
  • Saturates 7g 37%
  • Sugars 14g 15%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 91.1g Protein 21.4g Fibre 10.2g


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