Chargrilled veg and goat's cheese pizzas recipe
With lots of delicious Italian flavours piled on to sourdough bases, these simple, speedy pizzas wouldn't look out of place in a pizzeria! They happen to be vegetarian, but everyone will happily tuck in, whether it's a quick midweek meal or weekend treat.
See method- Serves 4
- 573 calories / serving
Ingredients
- 2 x 2-packs sourdough pizza bases
- 260g passata
- 240g ball reduced-fat mozzarella, drained and coarsely grated (or 160g grated mozzarella)
- 140g red onion chutney
- 280g jar chargrilled mixed antipasti, drained and sliced
- 90g soft goat’s cheese, crumbled
- 40g rocket or baby spinach
- 1 tbsp extra-virgin olive oil, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2405kJ 573.0kcal
- Fat
- 21g
- Saturates
- 7g
- Salt
- 2.2g
- Sugars
- 18g
of the Reference intake
Carbohydrate 72.4gProtein 20.8gFibre 6.8g
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Method
- Preheat to the oven to gas 6, 200˚C, fan 180˚C and place 2 large baking sheets inside to heat up. Put the pizza bases on a board and spread each with 4 tbsp passata. Scatter over the grated mozzarella, then spoon over the red onion chutney and arrange the antipasti and crumbled goat's cheese on top.
- Carefully transfer the pizzas to the preheated baking sheets and cook for 8-10 mins until the cheese has melted and the bases are golden. Top each with a handful of rocket and a drizzle of oil to serve, if you like.
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