We love a good Veggie Pizza with Courgette & Peppers and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Italian Pizza Bases(ContainsGluten)
Preheat your oven to 220 C. Halve, peel and slice the red onion into thin half moons. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the strips widthways. Trim the courgette then slice into rounds about 1⁄2cm thick. Peel and grate the garlic (or use a garlic press). Drain the mozzarella, tear it roughly and then pop on a sheet of kitchen paper (so it soaks up the moisture).
Put the pizza base onto a large baking tray. In a small bowl, stir the garlic into the tomato purée. Spread evenly onto the pizza base using the back of a spoon. Remember to leave space for the crust!
Place the veggies and mozzarella over the tomato purée, ensuring there is an even covering of veggies and mozzarella. Finally, scatter over the Italian style hard cheese. Season with a good grind of pepper and drizzle with a little olive oil.
Pop the pizza onto the top shelf of your oven to cook until the base is golden around the edges and the cheese is melted and bubbly, about 12-15 mins.
While the pizza cooks, pop the rocket in a mixing bowl and toss with the olive oil (see ingredients for amount) and a pinch of salt and pepper. Toss gently to coat the leaves.
Serve the pizza with a handful of rocket in the centre of each and any remaining leaves on the side. Enjoy!
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