Roasted spring vegetable pizza
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 200g strong plain flour
- ½ tsp salt
- 1 tsp easy blend dried yeast
- 150ml/¼ pint warm water
- olive oilfor brushing
For the topping
- 2 red peppers
- 1 leek
- 1 tsp olive oil
- 4 tbsp tomatopassata
- 125g pack light mozzarella
- 12 cherry tomatoes
- 3 tbsp frozen peas
- 2 tbsp freshly grated parmesan
Nutrition: per serving
- kcal290
- fat6g
- saturates3g
- carbs47g
- sugars0g
- fibre4g
- protein15g
- salt0.84glow
Method
step 1
Preheat the oven to 220C/Gas 7/fan oven 200C. Tip the flour, salt and yeast into a bowl and mix well. Add the warm water and mix to a soft dough. Knead on a lightly floured surface for 2-3 minutes, then roll out to a 30cm/12in round. Brush a large baking sheet with a thin slick of oil, then add the pizza base. Cover with a clean tea towel.
step 2
Cut the peppers into rings and slice the leek. Toss the leek and red peppers in the oil, salt and pepper. Spread over a baking sheet and roast for 10 minutes.
step 3
Spread the pizza base with the passata. Scatter over the leek and red pepper. Thinly slice the mozzarella and arrange over the vegetables. Scatter over the whole cherry tomatoes and peas and sprinkle with the parmesan. 4 Bake for 15-20 minutes, until the crust is crisp and lightly browned. To serve, cut into four wedges.
