Quick mixed veg and goat's cheese pizza
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
With a prep time of just 20 minutes, this speedy pizza dough recipe is bound to become a staple in your weekly meal planner.
Ingredients
White Self Raising Flour
150 g
Salt
½ teaspoon(s)
Olive Oil
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Passata
65 g
Courgette
1 medium, cut into ribbons
Aubergine
½ medium, cut into ribbons
Peppers, all types
½ medium
Medium Fat Soft Goat's Cheese
40 g, crumbled
Lemon
1 zest(s) of 1
Chilli, green or red
½ individual, deseeded and thinly sliced
Oregano, fresh
2 tablespoon(s), chopped
Instructions
1
Put the flour, salt and oil in a food processor with 125ml water and whizz until the mixture just comes together. Knead the dough on a lightly floured surface until smooth. Roll out to 1cm thickness.
2
Lightly mist a large ovenproof frying pan (30cm base diameter) with calorie-controlled cooking spray and heat over a medium heat. Transfer the dough to the pan and press into the base and sides. Cook, uncovered, for 5 minutes or until the base is golden and crisp. Preheat the grill to hot.
3
Spread the passata evenly the pizza base as prepared above
4
Arrange the courgette and aubergine, both cut into ribbons, and the yellow pepper, thinly sliced, over the sauce. Season with salt and freshly ground black pepper. Crumble over the goat’s cheese.
5
Put the pan under the grill and cook for 4-5 minutes until the vegetables are tender. Top with the lemon zest, oregano and red chilli.
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