Rhys’s rainbow Greek pizza recipe
Created by Rhys
Rhys's homemade pizza recipe is simple to make and super-tasty. ‘I really like eating pizza!', says Rhys. 'Making your own pizza is really fun and you can choose your toppings. Using a Greek yogurt and flour base is healthier and fun to knead. Making a rainbow means I can try different colour vegetables and have fun laying them out on the pizza.’
See method- Makes 4 small pizzas
- Takes 30 mins
- 179 calories / serving
Ingredients
- 120g plain flour, plus extra for dusting
- 1 large tomato, halved, seeds removed with a spoon and flesh finely chopped
- ¼ orange pepper, deseeded and finely chopped
- 2 tbsp frozen sweetcorn, defrosted
- ½ small courgette, seeded core removed and remainder finely chopped
- ½ small red onion, finely chopped
- 1 tbsp tomato purée
- 2 tbsp tomato passata
- 1 tsp baking powder
- 120g 0% fat natural Greek-style yogurt
- 1 tsp olive oil
- 15g grated mozzarella
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Shop ingredientsEach serving contains
- Energy
- 755kJ 179.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 29.9gProtein 7.3gFibre 2.7g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Lightly dust a large baking tray with flour, then prepare the vegetables. Mix the tomato purée and passata together until smooth.
- In a large bowl, mix the 120g flour and baking powder together with a wooden spoon until evenly combined. Add the yogurt and oil and mix until you have a rough dough. Turn out onto a clean work surface, lightly dusted with flour, and knead for 1-2 mins into a smooth ball. Divide the dough in quarters and, using a rolling pin, roll each ball into a 5mm thick circle, roughly 10cm in diameter. Slide each pizza onto the prepared baking tray, at least 2cm apart.
- Evenly divide the tomato sauce between the 4 pizza bases and smooth to the edge with the back of a dessert spoon, leaving a 1cm border. Sprinkle over the cheese, then arrange the vegetables in the colours of the rainbow from the outside rim of the pizza into the centre (start with the tomatoes on the outside ring, followed by the orange pepper, the sweetcorn, courgette and finish with the onion).
- Bake on the middle shelf of the oven for 10-12 mins until the base is golden and lightly crisp, and the vegetables are slightly charred and softened
- Cool for 2-3 mins, then cut into slices to serve.
- Food waste tip: Save any vegetable offcuts for soups, stews and stocks.
- Safety information: Get an adult to help you chop the vegetables and make sure you keep your fingertips tucked under when holding the vegetables. Give the veg a good wash before you start chopping.
- See more Kids' meals and food ideas
- These recipes were created as part of The Tesco Giant Fruit and Veg Challenge to raise awareness of Tesco's Free Fruit & Veg for Schools programme, which aims to help 1 million school children get fruit and veg for free. Discover more about the programme and how it's helping children develop healthy eating habits at Free Fruit & Veg For Schools.