Mediterranean vegetable pizza recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 510 calories / serving
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Mediterranean vegetable pizza hero

Heat the grill to high. First, place the fennel, onion and aubergine on a baking tray, brush with olive oil and grill for 5-6 minutes. Turn the slices and cook for a further 3-4 minutes. Heat the oven to 220°C/200°C fan/Gas Mark 7.

Spread the sauce over the pizza bases to within 1cm(½in) of the edge. Arrange the grilled vegetables on top, along with the peppers and artichokes then scatter on the mozzarella.

Oven cook on a high shelf for 15 minutes until the cheese is golden . Scatter with torn basil leaves and drizzle with extra virgin oil. Season and serve with a salad.

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  • Ingredients

  • 1 medium fennel bulb, thinly sliced lengthways
  • 1 small red onion, cut into wedges
  • 1 small aubergine, very thinly sliced
  • 2tbsp olive oil or extra virgin olive oil, to serve
  • 340g jar Tesco Tomato and Basil Pasta Sauce
  • 4 Napolina Mini Pizza Bases
  • 290g roasted peppers, drained on kitchen paper
  • 100g artichoke hearts, drained and quartered
  • 2 x 125g Healthy Living Italian Mozzarella, sliced
  • freshly torn basil leaves, to serve
  • ground black pepper
  • Energy 1305kj 510kcal 26%
  • Fat 18g 26%
  • Saturates 6g 30%
  • Sugars 15g 17%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 14.8g Protein 21g Fibre 6.3g


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