Vegetable pizza
prep: 10 minutes
cook: 25 minutes
serving: 4
Nutrition Facts
each serving
KCal
312
Carbs
40.5g
fiber
6g
Protein
13.4g
Fat
9.4g
Saturates
2.8g
Sugars
9.1g
Salt
0.67g
Fruit/Veg Portion
2
Ingredients
all 14 types- 1 tbsp olive oil
- 1 large red onion, halved then sliced
- 1 red and 1 yellow pepper, deseeded and cut into pieces
- 100g mushrooms, sliced
- 1 tsp level dried basil
- 1 heaped tsp dried oregano
- 3–4 cloves garlic, crushed
- 2 good grinds black pepper
- 4 sundried tomatoes, finely chopped
- 2–3 fresh tomatoes, chopped
- 2 large plain naan breads (130g each)
- 125g ball reduced-fat
- mozzarella, thinly sliced
- 8–10 fresh basil leaves, to serve
Directions
4 steps in totalStep 1
Preheat the oven to 200oC/ gas 6. Add the olive oil to the pan with the onion and cook for 2 minutes. Next, add the peppers and mushrooms, and stir regularly for 7–8 minutes, making sure they are evenly cooked.
Step 2
Add the basil, oregano, garlic, a grind of black pepper, the sun-dried and fresh tomatoes. Mix well, bring to the boil, then turn down the heat, put a lid on and simmer gently for 5 minutes.
Step 3
Place the naan breads onto a baking tray and spread the vegetables and mozzarella cheese evenly over the top. Bake in the oven for around 8–10 minutes (until the cheese has melted and the edges of the naan are lightly browned).
Step 4
Sprinkle with fresh basil leaves and black pepper before serving.
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