Plant-Based
Whenever the “Teenage Mutant Ninja Turtles” weren’t fighting crime they were enjoying hot, delicious pizza! Each of the turtles had their own favourite toppings, so we have decided to merge the best of them into one ultimate Cowabunga Pizza.
Gluten-friendly option: gluten free pizza bases
Gluten-friendly option: gluten free pizza bases
1. Set oven to 220ºC.
Slice courgettes and halve tomatoes.
2. Spread pizza bases with pizza sauce and divide toppings between pizzas, dotting with bocconcini last. Season with dried oregano. Bake in oven on trays for 8-10 minutes, or until cheese has melted and toppings are golden.
3. Slice cucumber and capsicum. Whisk together 1 tbsp balsamic vinegar and 2 tbsp olive oil. Layer vegetables on a plate and drizzle over dressing.
4. Roughly tear basil leaves and scatter over pizzas (see notes).
5. Slice pizzas and serve with side salad.
Notes:
Any leftover toppings and basil can also be added to the salad.
Gluten-friendly option: GF pizza bases
2. Spread pizza bases with pizza sauce and divide toppings between pizzas, dotting with bocconcini last. Season with dried oregano. Bake in oven on trays for 8-10 minutes, or until cheese has melted and toppings are golden.
3. Slice cucumber and capsicum. Whisk together 1 tbsp balsamic vinegar and 2 tbsp olive oil. Layer vegetables on a plate and drizzle over dressing.
4. Roughly tear basil leaves and scatter over pizzas (see notes).
5. Slice pizzas and serve with side salad.
Notes:
Any leftover toppings and basil can also be added to the salad.
Gluten-friendly option: GF pizza bases
From your box:
sliced mushrooms 200g
courgettes 2
cherry tomatoes 1 punnet
spelt pizza bases 4
pizza sauce 1 jar
baby bocconcini 1 tub
lebanese cucumber 1
yellow capsicum 1
basil 1/2 bunch
From your pantry:
olive oil, dried oregano, balsamic vinegar
sliced mushrooms 200g
courgettes 2
cherry tomatoes 1 punnet
spelt pizza bases 4
pizza sauce 1 jar
baby bocconcini 1 tub
lebanese cucumber 1
yellow capsicum 1
basil 1/2 bunch
From your pantry:
olive oil, dried oregano, balsamic vinegar
