Vegetarian
Paprika, artichokes and courgette marinated in balsamic and oregano on top of spelt pizza bases with melty bocconcini cheese.
Gluten friendly option - GF pizza bases.
Gluten friendly option - GF pizza bases.
1. Set oven to 220°C.
Slice paprika and ribbon courgettes. Drain and quarter artichokes. Toss with 1 tsp oregano, 1/2 tbsp balsamic and 1/2 tbsp olive oil.
2. Place pizza bases on a lined oven tray and spread with pizza sauce. Top pizzas with sliced bocconcini and dressed toppings (any extra toppings can be tossed through the salad).
3. Bake pizzas for 6-8 minutes, or until golden brown and cheese is bubbly.
4. Slice pear. Toss with baby spinach and rocket, 1/2 tbsp balsamic vinegar and 1 tbsp olive oil.
5. Tear basil leaves and scatter over top of pizzas. Serve with salad.
Notes:
Pizza bases can be frozen and used later if needed.
Gluten friendly option - GF pizza bases.
2. Place pizza bases on a lined oven tray and spread with pizza sauce. Top pizzas with sliced bocconcini and dressed toppings (any extra toppings can be tossed through the salad).
3. Bake pizzas for 6-8 minutes, or until golden brown and cheese is bubbly.
4. Slice pear. Toss with baby spinach and rocket, 1/2 tbsp balsamic vinegar and 1 tbsp olive oil.
5. Tear basil leaves and scatter over top of pizzas. Serve with salad.
Notes:
Pizza bases can be frozen and used later if needed.
Gluten friendly option - GF pizza bases.
Red paprika 1
courgettes 2
artichokes 400g
Spelt pizza bases 4
Pizza sauce 1 jar (250ml)
Bocconcini 1/2 tub
pear 1
Baby spinach & rocket 1 bag (120g)
basil 1 packet
From your pantry:
olive oil, balsamic vinegar, dried oregano
courgettes 2
artichokes 400g
Spelt pizza bases 4
Pizza sauce 1 jar (250ml)
Bocconcini 1/2 tub
pear 1
Baby spinach & rocket 1 bag (120g)
basil 1 packet
From your pantry:
olive oil, balsamic vinegar, dried oregano
