Super healthy vegetarian pizza (Mary Cadogan from BBC GOOD FOOD)

[Guest guest]

Ingrediants

 

100g each strong white and strong wholewheat flour

1 tsp or 7g sachet easy-blend dried yeast

125ml warm water

 

For the topping

 

200g can chopped tomatoes , juice drained

handful cherry tomatoes , halved

1 large courgette , thinly sliced using a peeler

25g mozzarella , torn into pieces

1 tsp capers in brine, drained

8 green olives , roughly chopped

1 garlic clove , finely chopped

1 tbsp olive oil

2 tbsp chopped parsley , to serve

 

Method

 

1. Mix the flours and yeast with a pinch of salt in a food processor fitted

with a dough blade. Pour in the water and mix to a soft dough, then work for 1

min. Remove the dough and roll out on a lightly floured surface to a round about

30cm across. Lift onto an oiled baking sheet.

2. Spread the canned tomatoes over the dough to within 2cm of the edges.

Arrange the cherry tomatoes and courgettes over the top, then scatter with the

mozzarella. Mix the capers, olives and garlic, then scatter over the top.

Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan

220C/gas 9 or the highest setting.

3. Bake the pizza for 10-12 mins until crisp and golden around the edges.

Scatter with the parsley to serve.

 

Nutrition per serving

 

479 kcalories, protein 19g, carbohydrate 78g, fat 13 g, saturated fat 3g, fibre

10g, salt 1.43 g