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Vegetable pizza

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Vary the toppings and create your own veggie pizza.
Serves
4
Prep
10 minutes
Cook
25 minutes
Each 390g serving contains (excludes serving suggestion)
KCal
440
Carbs
46.20g
Fibre
7.40g
Protein
18.70g
Fat
19.20g
Saturates
5.50g
Sugars
11.70g
Salt
1.50g
Portion Fruit & Veg
2
Ingredients
Ingredients
dash olive oil
1 large red onion, halved then sliced
1 red and 1 yellow pepper, deseeded and cut into pieces
100g mushrooms, sliced
1 tsp level dried basil
1 heaped tsp dried oregano
3–4 cloves garlic, crushed
2 good grinds black pepper
4 sundried tomatoes, finely chopped
2–3 fresh tomatoes, chopped
2 large plain naan breads
125g ball reduced-fat
mozzarella, thinly sliced
8–10 fresh basil leaves, to serve
Method
  1. Preheat the oven to 200oC/ gas 6. Add the olive oil to the pan with the onion and cook for 2 minutes. Next, add the peppers and mushrooms, and stir regularly for 7–8 minutes, making sure they are evenly cooked.
  2. Add the basil, oregano, garlic, a grind of black pepper, the sun-dried and fresh tomatoes. Mix well, bring to the boil, then turn down the heat, put a lid on and simmer gently for 5 minutes.
  3. Place the naan breads onto a baking tray and spread the vegetables and mozzarella cheese evenly over the top. Bake in the oven for around 8–10 minutes (until the cheese has melted and the edges of the naan are lightly browned).
  4. Sprinkle with fresh basil leaves and black pepper before serving.
Chefs tips
  • By cooking your vegetables first, you can get far more onto your pizza. This makes for a healthier and tastier meal.
  • You can keep a couple of naan breads in the freezer and use different combinations of vegetables - even leftovers. If you don't have reduced-fat mozzarella, a reduced-fat Cheddar cheese works well.
  • Freezing instructions: Freeze in greaseproof paper. Defrost for 1 hour then bake as normal.
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