Courgette and broccoli wholemeal pizzas recipe
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 720.0kcal
- Fat
- 28g
- Saturates
- 7g
- Salt
- 1.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 91.4gProtein 30.8gFibre 13.9g
Method
- 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.
- 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.
- 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.
- See more Vegetarian recipes
